Happy Holidays from Café Spice!
Spice-up your Holidays with some of our favorite dessert recipes from Chef Hari Nayak!
Makes 20 Brownies
Prep time: 10 minutes
Cook time: 25 minutes
5 oz bittersweet chocolate, finely chopped
1 cup plus 2 tablespoons unsalted butter, at room
temperature, plus extra for buttering pan
4 large eggs
1-1/4 cups sugar
Seeds from 15 cardamom pods, ground
1 cup all purpose flour, plus extra for dusting pan
1-1/4 cups pecans, lightly toasted and coarsely chopped
Preheat oven to 350ºF
Butter a 9X12 baking pan, fit the bottom with a piece of parchment paper and dust the inside of the pan with flour; tap the excess flour out and set aside.
Melt the chocolate in a bowl over simmering water or with a microwave oven. Remove the chocolate from the hear and let it cool slightly
Beat the butter in a large mixing bowl with a flexible rubber spatula until smooth and creamy. Stir in the chocolate. Gradually add the eggs one at a time. Whisk and then add the sugar and ground cardamom, followed by the flour and pecans, stirring using a whisk until all the ingredients are incorporated. Do not beat or aerate.
Scrape the batter into the baking pan and smooth the top with a spatula. Bake for 20 to 25 minutes. The top of the brownies will be dry, but a knife inserted in the center will come out wet with batter on it. Transfer the pan to a cooling rack and allow the brownies to cool for 30 minutes.
Run a knife around the edges of the pan and unfold the brownies. Remove the baking paper, cut the brownies and serve.
Black Tea Cinnamon Truffle:
Makes 5 dozen truffles
1 pound semi sweet chocolate, finely chopped
2 cups heavy cream
1 cinnamon stick
1/2 cup tea leaves
4 tablespoons unsalted butter, softened
Cocoa powder, for dusting
Place the chopped chocolate in a medium bowl and set aside
Using a small pot, bring the cream and cinnamon to boil. Remove from heat, add the tea and infuse for 5 minutes. Strain the hot cream through a fine sieve over the chocolate. Using the back of the spoon, press the tea leaves to extract as much flavor as possible. Allow the cream to soften the chocolate for 2 minutes. Using a whisk, stir the chocolate mixture slowly until smooth. Add the butter, stirring until mixed. Transfer the chocolate cream mixture into a flat pan and cover with plastic wrap, making sure the plastic wrap touches the entire surface of the mixture. Refrigerate for at least 2 hours until the chocolate is set.
Place the cocoa powder in a shallow plate. Using a teaspoon dipped in hot water, form 1/2 inch balls of the chocolate mixture. If the mixture gets too soft while working, refrigerate until set. Roll the truffles in cocoa powder and store in an airtight container in a cool place for up to 3 weeks.
1 cup cold eggnog
2 teaspoons freshly grated cinnamon
1/2 cup plain yogurt
2 cups ice
Pinch of salt
In a blender, combine ice, eggnog, yogurt and salt.
Puree until smooth.
Serve sprinkled with cinnamon