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Gluten Free Chocolate Beetroot Amaranth Cake

March 11, 2015 by TheWhiteRamekins

Gluten Free Chocolate Beetroot Amaranth Cake

After every few recipes done with fresh seasonal fruits or veggies, it gets time to bake something with chocolate. And this time, some serious chocolate business happened at The White Ramekins. I love to bake with chocolate, but either I prefer the ever so mellowed white chocolate paired against fresh berries or I go the other extreme of liking the darkest and the meanest of couverture I can get my hands on. There is no mid way happening for me at least when it comes to chocolate. So, I got few very good dark chocolates from my grocery shopping last weekend and along came this gluten free amaranth flour too. I have never tried such alternate flours in baking before. Although, I have gone to nut meals like almonds or hazelnuts to the maximum when it comes to gluten free baking. I always assumed it to be more courageous to bake with alternate flours.  But you know, there are some good friends around me, who have completely foregone the refined  flour from their baking, or wheat altogether for that matter. So, getting inspired from my two sweet friends Deeba and Sangeeta, I too thought of trying my hands on it. And I have come to known from my trial and errors, that you can easily replace away the refined flour with wholewheat flour, when some dark chocolate is involved. So, going by that faith, I tried to take my chances on this lovely gluten free amaranth flour. Amaranth flour/seeds are high in amino acids, vitamins and minerals and has got many health benefits. It has got a nice nutty flavor which makes it a perfect combination to go along with something chocolate. And I can vouch for it totally, after I made this gluten free chocolate beetroot amaranth cake. Wow, so much of goodness in one single cake! And not to forget, if you use some high quality dark chocolate, trust me it will satiate all your chocolate cravings in one single bite. And all those amazing ingredients will never fail you while it comes to impressing your friends and family with this lovely chocolate cake. 

Gluten Free Chocolate Beetroot Amaranth Cake

Gluten Free Chocolate Beetroot Amaranth Cake

Gluten Free Chocolate Beetroot Amaranth Cake

Gluten Free Chocolate Beetroot Amaranth Cake

Gluten Free Chocolate Beetroot Amaranth Cake
2015-03-11 10:50:30
Gluten Free Chocolate Beetroot Amaranth Cake
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Ingredients
  1. For the cake
  2. 300 gm beetroot, peeled, cut in 3 cm pieces
  3. 350 gm dark chocolate (70 % cocoa), chopped
  4. 150 gm butter, chopped
  5. 6 eggs
  6. 1 tsp vanilla extract
  7. 200 gm firmly packed brown sugar
  8. 100 gm amaranth flour
  9. 1 tsp cocoa powder
  10. For the chocolate ganache
  11. 100 gm dark chocolate (70% cocoa), chopped
  12. 100 ml low fat cream
Instructions
  1. Cook beetroot in a small saucepan of boiling water for 30 minutes or until tender. Drain, reserving 2 tbsp of the cooking liquid. Process beetroot and reserved liquid until smooth. You should have 1 cup beetroot puree.
  2. Preheat oven to 160 degree C. Grease 9 inch spring form cake pan and line the bottom and sides with parchment paper.
  3. Stir chocolate and butter for cake in a small bowl over a double boiler until melted and smooth.
  4. Whisk egg, vanilla, sugar and amaranth flour in large bowl until combined. Whisk in chocolate mixture and beetroot puree. Pour batter into pan. Cover with foil.
  5. Bake cake for 1 hour 30 minutes or until cooked around the edge with a slight wobble in the center. Lift the foil to release steam. Refrigerate cake for at least 3 hours or overnight.
  6. For chocolate ganache, heat the cream in a saucepan over medium heat for a couple of minutes, preventing it from boiling. Mix the chopped chocolate into the heated cream and let rest for 10 minutes. Stir with a spoon to mix the cream and melted chocolate thoroughly.
  7. Spread the chocolate ganache over cooled cake and dust with cocoa powder.
By Himanshu Taneja
The White Ramekins http://thewhiteramekins.com/

Filed Under: cake, chocolate Tagged With: amaranth, baking, beetroot, celiac, dark chocolate, food, gluten free

Cherry Chocolate Chunk Champagne Sorbet

July 2, 2014 by TheWhiteRamekins

Cherry Chocolate Chunk Champagne Sorbet

First of all, a big sorry for staying away from this lovely place and all you wonderful readers for almost over a month. I had been spending time with family and had taken off from work and was travelling. This is pretty much that kept me busy all these days. And I didn’t get chance to shoot as well. Though I managed to capture the travel to mountains in north, but practically I didn’t shoot any self cooked meal. It was last week only, when I joined back at work and things started getting normal {read unexciting}. And that is when, I wanted to bring back the fun to the life. I wanted to cook. I wanted to shoot and I wanted to blog! And here I am with this lovely Cherry Chocolate Chunk Champagne Sorbet, which you can call a gourmet recipe which is extremely easy to whip up in no time. And it has the goodness of seasonal fresh cherries, dark chocolate and champagne. Ain’t it the gourmet, the fanciest stuff you would get. I have been baking/cooking with seasonal stone fruits {cherries, plums, peaches etc.} off late.

Nainital Mukteshwar Uttarakhand

Cherry Chocolate Chunk Champagne Sorbet

Seasonal produce is always the best ingredient to work with. While we were travelling to the mountains, we stayed over for a couple of days in Mukteshwar, a calm, serene and beautiful place located at the uphills of Uttarakhand. The place was full of stone fruit orchards and we were lucky enough to pick the juiciest and the freshest of the plums, apricots and cherries ever, right off those orchards. That place always amazes me with it’s beauty and peacefulness, every time I visit. And I would never want to come back, which just makes me feel nostalgic right now. But we returned with some precious memories and bags full of those lovely stone fruits. I had received this pretty bottle of sparkling rose from Jacob’s Creek. So the timing was perfect and the weather called for a Cherry Chocolate Chunk Champagne Sorbet.

Cherry Chocolate Chunk Champagne Sorbet Cherry Chocolate Chunk Champagne Sorbet Cherry Chocolate Chunk Champagne Sorbet Cherry Chocolate Chunk Champagne Sorbet

The Jacob’s Creek Sparkling Rosé is a non-vintage wine made from selected Jacob’s Creek Chardonnay and Jacob’s Creek Pinot Noir grapes displaying delicate fresh berry flavours and an attractive pink colour. It is ideal as an aperitif, with deserts.

Cherry Chocolate Chunk Champagne Sorbet Cherry Chocolate Chunk Champagne Sorbet Cherry Chocolate Chunk Champagne Sorbet

We enjoyed the delicate flavor of the wine with some dark chocolate gifted by a friend. And with the leftover wine, I made this delish sorbet. The sorbet can be made without an ice cream, as it stays soft due to the added alcohol in it, which causes lesser ice crystals to form. This cherry chocolate chunk sorbet is amazingly refreshing with fresh cherries and even lighter and delicate sprakling rose wine. This cherry sorbet generally it’s natural sweetness from the great amount of fruits that goes into. That natural sweetness is balanced by the acidity of the delicate sparkling wine. And to make it even better, I threw in some dark chocolate chunks. It was a perfect and one of a heavenly pairing, as dark chocolate pairs pretty amazing both with the cherries and with the sparking rose. I made this in an ice cream maker, but you can make this without one. And it will still be good. 

Cherry Chocolate Chunk Champagne Sorbet Cherry Chocolate Chunk Champagne Sorbet Cherry Chocolate Chunk Champagne Sorbet Cherry Chocolate Chunk Champagne Sorbet

Cherry Chocolate Chunk Champagne Sorbet
2014-07-02 11:10:45
Yields 1
This Cherry Chocolate Chunk Champagne Sorbet is a gourmet yet easy sorbet recipe with the goodness of seasonal fresh cherries, dark chocolate and champagne.
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Ingredients
  1. 500 gm fresh cherries (pitted)
  2. 1/2 cup sugar
  3. 1/3 cup light corn syrup
  4. 3/4 cup champagne (or any other sparkling)
  5. 1/2 cup dark chocolate chunks/chips
Instructions
  1. Puree the cherries in a food processor, until smooth.
  2. Combine pureed fruit, sugar and corn syrup in a saucepan and bring to simmer, stirring to dissolve the sugar.
  3. Remove from heat immediately and put in the fridge to chill for at least 2 hours.
  4. Strain through a sieve into a bowl, if you prefer a smoother texture.
  5. Add the champagne and chill thoroughly.
  6. Pour the sorbet base into the frozen canister of ice cream maker and spin until the consistency of very softly whipped cream is reached (skip to next step if not using the ice cream maker).
  7. Mix in the dark chocolate chunks/chips.
  8. Transfer the sorbet into a storage container and freeze until firm, at least 4 hours.
By The White Ramekins
Adapted from Jennis Splendid Ice Creams At Home
Adapted from Jennis Splendid Ice Creams At Home
The White Ramekins http://thewhiteramekins.com/

Filed Under: ice cream Tagged With: champagne, cherries, dark chocolate, dessert, food, frozen, sorbet, summer recipes

Dark Chocolate Mousse With Sugared Kamquats

February 3, 2013 by TheWhiteRamekins

Dark Chococlate Mousse With Sugared Kamquats 3

Late last year I brought home a Kamquat plant, then fledgling. I kept it in the balcony, nurtured it with enough sunlight, hoping it to bear the fruits one day and to try out some new delish recipes with it. Passing each day, it grew up more and more with new shrubs coming out.And now it has born three pretty colorful so orange-y fruits. But not enough to be plucked and cooked. And they are so tart and bitter that you wouldn’t dare to eat them straight. But they are so perfect to go into marmalade.

Dark Chococlate Mousse With Sugared Kamquats 1

I was having this discussion with Deeba about my silly hope to get the loads of fruit from the tree the other day and how much I am inspired to see her Jam making and other recipes using this tart and bitter fruit. And she is such a kind lady that she sent me a bag full of fruits last Friday.

Dark Chococlate Mousse With Sugared Kamquats 2

I was all set to try out cooking with them over the weekend. I decided to make them sugared, as this was the most easy way I could cook them. I served them with this lusciously smooth dark chocolate mousse. It came out to be a really nice combination. I still have some fruit left in my fridge and I am hoping to bake some cake pretty soon, as they can last for a week in fridge.

Dark Chococlate Mousse With Sugared Kamquats

Ingredients

170 gm bittersweet chocolate
1/4 cup water
3 large egg whites
1/2 cup sliced fresh kamquats
1/2 cup sugar
1/3 cup whipping cream

Instructions

  1. Chop the chocolate and heat it with water in a heavy bottom saucepan until the chocolate melts through.
  2. Keep it aside to let it cool down a bit.
  3. In a bowl, whisk the egg whites until they form soft peaks. Add 1/4 cup of the sugar and whisk more to form stiff peaks.
  4. Fold in the melted chocolate into the egg whites. Pour the mixture into 4 ramekins and let them set in fridge for at least 6 hours or overnight.
  5. Mix kamquats and remaining sugar into a saucepan. Let stand for 10 minutes and then stir slowly on a low heat until sugar dissolves. Cove and chill for 2 hours.
  6. Beat chilled whipping cream to form soft peaks. Spoon the whipped cream over mousse and top with kamquats and their syrup.

Filed Under: Creams Tagged With: bitter orange, citrus, dark chocolate, food, kamquats, mousse

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Hi! I'm Himanshu - a home chef who loves to cook, bake, style and photo shoot... Read More…

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