Cinnamon Chocolate Cake Recipe | Food Diaries | Zarnak Sidhwa | Dessert

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Cinnamon Chocolate Cake is the cake you can make for your friend’s birthday and get all the praise you deserve!

Click Here :Click Here : to watch this Masala TV video to learn how to make Cinnamon Chocolate Cake and Chicken Livers on Crostini Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 10 March 2020.

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Cinnamon Chocolate Cake:
Butter 1/2 cup
Oil 1/2 cup
Chocolate 2 oz
Water 1 cup
Eggs 2
Sugar 2 cups
Vanilla essence 2 tsp
Flour 2 cups
Ground cinnamon 2 tsp
Baking soda 1 tsp
Salt ½ tsp
Buttermilk 1/2 cup
Butter 1/2 cup
Milk 6 tbsp
Chocolate spread 2 oz
Icing sugar 3-2/4 cups
Vanilla essence 2 tsp
Chopped walnuts 1 cup
Combine the butter, oil and chocolate. Cook and stir over low heat until chocolate is melted. Remove from the heat. Add the water; pour into a mixing bowl. Cool to room temperature. Beat in the eggs, sugar and vanilla. Combine the flour, cinnamon, baking soda and salt; add to the chocolate mixture alternately with buttermilk. Pour into a greased 13-in. x 9-in. baking dish. Bake at 180 degrees C until a toothpick inserted near the center comes out clean, 30-35 minutes. Remove to a wire rack.
In a saucepan, cook the butter, milk and chocolate until the chocolate is melted. Remove from the heat. Stir in icing sugar and vanilla essence until smooth; fold in walnuts. Spread over warm cake.

Chicken Livers on Crostini:
Olive oil 3 -1/2 tablespoons
Baguette slices 10
Chicken livers (chopped) 1 kg
Sal t 1/4 teaspoon
Ground pepper 1/4 teaspoon
Ketchup 1 tablespoon
Balsamic vinegar 1 tablespoon
Water 1 tablespoon
Spring onions 3 chopped
Raisins 1/3 cup
Brush the baguette slices on both sides 1 1/2 tablespoons of the olive oil. Arrange the slices on a baking sheet and bake until browned, about 10 minutes. Heat the remaining 2 tablespoons of oil. Add the chicken livers, season with the salt and pepper and cook over high heat for 2-4 minutes. Transfer the chicken livers to a plate. Mix the ketchup with the balsamic vinegar and water. Add the spring onions to the pan and cook for 30 seconds. Stir in the balsamic sauce and raisins, then add the chicken livers and cook until done. Spoon the livers onto the toasts and transfer to a platter. Sprinkle with the greens of spring onions and serve at once.


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