Skip to main content

In the Land of Heston Bluementhal

Chocolate Exploding Cake by Bombay Foodie

I just got back from a jaunt down to London's Oxford Circus and happy to report that everything's just as it should be. Flowers and heart shaped balloons everywhere, stores decked out in pink and red and almost all guys on the bus carrying elaborately wrapped gifts. Pretty much your typical Valentine's Day.

Selfridges (one of my favorite stores) had long queues in front of chocolate and macaron counters. It's gotten slightly warmer here so I treated myself to Pinkberry frozen yogurt instead.

And here's another treat. A chocolate exploding cake, courtesy none other than legendary Heston Bluementhal. Heston does a weekly show on BBC here. He picks an ingredient and shows simple yet quirky dishes on the theme.

The week he picked chocolate, he made this cake. It's very quick to put together and is way too simple on first glance. But nothing's simple in Heston's world.

The bottom layer is store bought shortbread cookies, baked again until they are golden brown. These are then bashed up and mixed with butter, caster sugar and a secret ingredient. Depending on where you grew up, you are looking for either pop rocks or space dust. Either way, this is the exploding bit in your cake.

The top layer is ganache infused with passion fruit. What may seem like a simple addition isn't. I tasted the ganache plain and then after I added passion fruit puree and the transformation was unbelievable.

You then freeze this cake and in Heston's world, spray chocolate all over it with a paint gun. I didn't but it was a decadent dessert all the same.

A word of warning - don't unleash this on unsuspecting guests with weak hearts. This really does explode!

Comments

notyet100 said…
Cake looks delicious :)
Anonymous said…
Wow looks like a gr8 recipe simran, and so many different flavours as well.
Srivalli said…
Looks very delicious..glad you are enjoying!
Nupur said…
Hmm- I'll have to put this one on my bucket list :)

Just read that you've moved to London- how fun!
picture said…
Classic...

picturebite.com
El said…
It sounds amazing and looks like a great recipe!
Reeta Skeeter said…
oooohhh killer pic!
niceee back here after long and seeing you blogging still is good...
Reeta Skeeter said…
oooohhh killer pic!
niceee back here after long and seeing you blogging still is good...
hyd said…
ultimate….
hyderabadonnet.com
Srivalli said…
Hey Simmi..hope things are fine..no updates!

Popular posts from this blog

Fruits of the Forest

I know there hasn't been a new recipe on these pages for a while. But worry not, I'm back with a real zinger. Earthy, creamy, crunchy - this is an appetizer that ticks all the right boxes. And if you happen to be a mushroom lover like me, this is the best way to eat mushrooms I've found so far. I present to you, for all your year end parties and appetizer cravings - creamy mushroom pate on toast.

Its mushroom pate two way - just on its own and panko-crumbed and fried. Both go on a crisp garlic baguette with watercress and some kewpie mayonnaise. Here's the recipe.

Ingredients
Crunchy garlic butter toasts (I buy them as is, but you can also slice and toast baguettes)
200 grams button mushrooms
1 small onion
3 cloves garlic
2 tbsp cream cheese
1 tbsp butter
1 tbsp olive oil
1 tbsp apple cider vinegar
1/2 cup panko breadcrumbs
kewpie mayonnaise (or regular mayonnaise)
watercress or micro herbs
salt and black pepper to taste
oil for deep frying

First, make mushroom pate. Y…

A Bowlful of Comfort

I have a friend who is quite the globetrotter. Lunches at her place, often right after her trips, are a treasure trove of global flavours. But the last time we met, she was just back from Tamil Nadu and out she brought a bowl of curd rice. I love curd rice and have eaten a lot of it over the years but my friend's version was so full of flavours and textures, it was a revelation. Obviously, I asked for the recipe.

The genius of this curd rice lies in adding the tempering or the tadka twice, once to mix in the rice so it absorbs all the flavours. Then you make a second batch to top the rice with just before you serve, so it adds crunch to the usually mushy dish. The recipe also has a few other elements added in for texture, freshness and flavour.

I over-ate at lunch at my friend's and I over-ate again when I made this for myself for lunch. Plus, all the ingredients you need are likely in your kitchen already so you may as well go make it now.

Ingredients
1/2 cup rice
1 cup plain…

Farm to Fork in Chail

Back in 19th century, when Shimla was the summer capital of India, the Maharaja of Patiala got the British rulers riled over his dalliances and got banned from entering the city. Not the one to be put down so easily, he found a tiny little town about an hour from Shimla and made Chail his very own summer capital. Today, Chail still has the impressive Palace that the Maharaja built and the highest cricket ground in the world. There really isn't much more to the city apart from a small local market and a couple of hotels that get spillover crowd from Shimla in the summers. It's a pleasant little diversion but that's not why I went to Chail. I stopped nine kilometers short of the town to make Ekam my home for a weekend.

Sumeet Singal built this house on a cliff as his own weekend home. Today, even when Ekam is open as a luxury boutique resort, the cosy homely feeling remains intact. I asked Sumeet what there was to do during my three day holiday at Ekam. He told me that ther…