Tuesday, December 22, 2009

Eggless Pineapple Coconut Cobbler

Its birthday season in December. Time for birthday number 2.

Things to keep in mind:
- he doesn't really like sweet stuff or chocolate
- something with pineapple or coconut would work well

After some head scratching, I settled on a pineapple coconut cobbler. I modified this recipe by simply adding coconut. And as are many of my kitchen adventures, it did not go without its hiccups. I did not have a deep pan, only my 2 1-inch deep cake trays, so the first question was what to bake it. I ended up using deep metal bowl type tray that I had, which meant longer baking time as its 4-inch deep and the recipe filled the bowl to the rim. So baking took a lot longer than expected. The shredded coconut widely available here is unsweetened, so to me the cobbler was lacking in that department, but everyone was happy and I think the side of vanilla ice cream did the trick. In the future, I would probably not make this with pineapple though, unless they are canned and/or mixed with another fruit. I think peaches, pears, apples, cherries are better suited for cobblers.

The recipe itself is very easy and you can omit the coconut and replace the fruit.

Pineapple Coconut Cobbler


  • 1/4 cup butter
  • 1 1/4 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 cup white sugar [can increase to 1 1/4 cup if using unsweetened coconut]
  • 1 cup milk
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 4 cups sliced pineapple (or any other fruit)
  • 1/2 cup shredded coconut, sweetened


  1. Melt butter or margarine in a 9 x 13 inch pan. Set aside to cool.
  2. Preheat oven to 180 degrees C.
  3. Stir together flour, sugar, salt, and baking powder. Mix in milk and vanilla. Pour batter over melted butter. DO NOT MIX OR STIR. Spoon fruit with juice over the batter. [Since I used a deeper dish, I poured half the batter then added half the fruit and repeated].
  4. Bake for 55 minutes if 9 x 13 in pan, I baked for 1 hour 20 min.
  5. Serve warm with vanilla ice cream.

Tuesday, December 15, 2009

Chocolate Orange Mousse Cake (Eggless, Sugar-free)

Everyone here loves Terry's Chocolate Oranges. Its the no-brainer gift to bring from North America. Taking inspiration from the chocolate, I ventured into making my first mousse, eggless of course and made from fresh cream, sans preservatives. Its tasted great and looked pretty good. I used a slice of orange, cut into four, a Lindt dark chocolate thin and some orange pulp for decoration.

Eggless Orange Chocolate Mousse Cake

The mousse would have been more fluffy and light, but I made the mousse in the morning, when I didn't have biscuits for the base and put it into a bowl in the fridge (stupid.. i know). This of course set the mousse by the time I returned to it 4 hours later, but in the wrong shape. So I melted it all again using a double boiler. Then poured it onto the base (made blended parle-g's and makhan - saltfree butter), let it cool for a bit in the fridge before attempting to re-whip it while it was on the base. It still tasted fab - just like the chocolate oranges.

Ps. I used the wrong lens on my dslr, but you can still see how pretty it was =)

There are two ways to make this - one with Terry's Orange Chocolate for the orange flavour, the other with orange rind. I didn't use sugar, though you can.

Terry's Orange Chocolate Mousse Cake


  • 150 g Terry's Orange Chocolate (I forget how many slices this is)
  • 19 Parle-g Biscuits
  • approx 3 tablespoons unsalted butter (more or less)
  • 3 tbsp heavy cream
  • 20g unsalted butter (makhan) - optional
  • 200 ml heavy cream


  1. Crush the biscuits (I blended them using the chutney blender)
  2. Add 3 tablespoons of butter to biscuits until you get a workable biscuit, add more butter if needed. Line the bottom of 7in springform pan with biscuit dough to make a crust.
  3. Pour cream into a bowl and beat till the cream fluffs up and forms soft peaks. Keep aside.
  4. Put the chocolate pieces, 3 tbsp of cream and butter (optional) in a bowl and melt the chocolate in double boiler. Once the chocolate has melted, whisk (by hand) the mixture so it is blended.
  5. Slowly fold the cream into the chocolate mixture till well blended, trying to keep as much of the fluffiness in it as possible. Pour onto biscuit crust and chill in fridge for several hours.
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