It has been 7 years into blogging.
One fine, hot and humid Penang day starts the beginning of this journey. It was a new country, new ideas to keep me out of mischief at home had to be evolved. A casual conversation with my cousin, who knew I love to cook and explore brought forth the idea that I should put the ideas on a platform where more can read.
There begins our blogging journey.
Why Mildly Indian?
Many of you who constantly follow the blog or write to me have had this question. To think of it, there are two reasons for this choice.
I love to cook global cuisine and try out new and exciting ideas from around the world. This is clearly reflected in the posts on the blog. So if you come looking just for Indian recipes, this blog may not be the hub to satisfy you. I do have authentic lesser-known Indian recipes predominantly from the south, but jot much of the restaurant-style ones. Hence one reason to put in the mildly.
The second reason is quite simple. I cannot stomach the” theeka” mouth burning Indian recipes or for that matter any recipe that kills my tastebuds than let them enjoy the spices. Most of my recipes on this blog will be toned down or with options to work through them. So, the spice level of most recipes here is mild.
Related recipe- Molasses and wattleseed bundt cake
Celebrating the success with a flourless chocolate cake.
The small joys if life is what keeps us immensely motivated. This blogging platform and now an established website has taught me something new every day. You won’t believe how many hours behind the scenes account for the posts that go up on each blogging site. Mine no different, from understanding how the content platform works to photography and marketing, it is a constant evolution. So the celebration it is. Join us in our journey of learning and unlearning, experience the magic that a simple life skill can provide.
Today we have a grain-free, gluten-free, flourless chocolate cake. Enjoy the blog, share the love and stay on reading from time to time.
Flourless chocolate cake
- 1/2 cup butter 120 grams
- 1.5 cup chocolate chips I used dark chocolate
- 3/4 cup unrefined sugar or dark jaggery
- 3 large eggs seperated
- a pinch vanilla scraped from the pod or use the extract.
- 1.5 cups almond meal
- 1/2 tsp baking powder
to top the cake
- 6-8 walnuts the half kernals looks pretty.
- Preheat the oven at 180 degrees
- Grease an 8 inch pan and set aside.
- In a double boiler melt the butter and the chocolate chips together to get a smooth mix. Let this remain warm.
- Separate the egg whites from the yolks and add the yolks to a mixing bowl.
- Keep the white in a separate bowl.
- Into the yolks, add vanilla, sugar and mix it well.
- Now add the warm chocolate a little at a time and whisk it in well.
- Sift in the baking powder and almond meal and fold in gently.
- Whisk the egg whites to the best you can, and fold in a little at a time into the cake batter.
- Try to retain a large part of the air incorporated when you do this as it leads to a fluffier cake.
- Pour this batter into the cake tin prepared, arrange a few walnuts on top and bake for about 35 to 40 minutes.
- Test the cake with a skewer for doneness in the centre and it should come out clean.
- The cake at this pint appears quite risen.
- Remove from the oven and cool the cake at room temprature
- The cake will fall a little in the centre and this is OK.
- Slice and serve with icecream