Valentine’s Day Dessert

Dessert Connoisseur Chef Kamaljeet from Howard Johnson Bengaluru shares his two most loved signature Valentine’s Day recipes …

Red Velvet

Ingredients for sponges:

Butter – 180 grm

Sugar – 280 grm

Flour 280 grm

Baking soda 10 grm

Red colour 4 grm

Butter milk 200 ml

Vinegar 4 ml

Egg- 4 num

Stuffing for Cheese cake:

Cheese mascarpone: 170 grm

Cream 100-grm

Whipped cream -100 grm

Milk made- 50 ml

Gelatin -10 grm

White chocolate compound – 50 grm

Method:

1. To make the sponges mix all the ingredients & put it for baking at 160C for 40 mts.
2. Once the sponge in made, let it get cool. The cut into slice.
3. To make cream truffle warm the fresh cream with chocolate.
4. Mix gelatin with warm water and keep a side.
5. Folded with the chocolate mix with gelatin & cheese.
6. Folded with the whipped cream for the stuffing of alternative three layers.
7. Cut into different shape & serve.

Chocolate Delight

Chocolate sponge:

Eggs: 3

Sugar: 100 grm

Cake gel: 8 grm

Flour: 80 grm

Coco powder: 20 grm

Baking powder: 2 grm

Chocolate flavor: few drops

Stuffing for cake:

Cheese mascarpone: 170 grm

Cream 100-grm

Whipped cream -100 grm

Milk made- 50 ml

Gelatin -10 grm

Dark compound chocolate – 50 grm

Method:

1. To make the sponges mix all the ingredients & put it for baking at 160C for 40 mts
2. Once the sponge in made, let it get cool. Then cut into slice.
3. To make cream truffle warm the fresh cream with chocolate.
4. Mix gelatin with warm water and keep a side.
5. Folded with the chocolate mix with gelatin & cheese.
6. Folded with the whipped cream for the stuffing of alternative three layers.
7. Cut into different shape & serve.