Rich chocolate cake

Ingredients:
Chocolate 200gms
Unsalted butter 140gms
8 Eggs(yolks and whites seperated)
Castor sugar 140gms
salt 2gms
Orange zest 5gms

Method:
Preheat oven to 180C

Lightly butter and dust a round cake mould.
Melt chocolate and butter in double boiler to get a smooth mixture.
In another bowl mix the egg yolks, salt, sugar well again place this in a double boiler till mixture becomes pale yellow and the sugar and egg yolks have blended well. Remove from double boiler.

Add greated orange rind to the egg mixture and mix well and fold this mixture into the chocolate mix

Bake at 180C for 30 minutes. Test with a toothpick which when inserted should come out clean.

Creme brulee

Ingredients:
1 teacup cream
2 egg yolks
2tbsp sugar
2tsp golden brown sugar
1 vanilla pod/vanilla extract/essence

Method
Pour the cream into a heavy bottomed sauce pan. Scrap the vanilla beans into it, also drop in the pod. Beat the yolks with the sugar. Now bring the cream  to a boil on a low flame, when it's barely simmering slowly pour in the yolks. it is important to keep the flame low and stir continously. when the custard is fairly thick(this should not take more than 5 mins of cooking), take off the fire. Have ready two small ovenproof ramekins. Strain the custard into the bowls. Now place the bowls in a pan of water and bake at 175 deg for about 20 mins. The custard should be still wobbly. Once done, allow to chill in the refrigerator.
  When ready to eat, sprinkle the tops of the ccustard with the brown sugar and place under a hot grill  for about five mins for the surface to caramelise. Chill again briefly or serve right away

Vanilla Bean

Shrikhand

A Maharashtrian dessert also popular in Gujarat. Just the ideal dessert for summer in hot weather of Maharashtra and Gujarat. Shrikhand can be had alone or served accompanying other desserts. Shrikhand poori is a favourite in Gujarat. The flavours can be varied to give variesties of Shrikhand such as Kesar Shrikhand, Elaichi Shrikhand, Almond Shrikhand and Mango Shrikhand.
I got this recipe from a badam mix pack which i have altered.

Ingredients:
1 standard cup hung curd
2 tablespoon sugar
saffron soaked in tsp of milk
1/2 tsp elaichi powder

Method:
Mix well all the ingredients

Sprinkle chopped almonds and brown pistachios for garnishing.