Archive for the ‘Chocolate Cake Delivery’ Category

Why Gifting Chocolate Can Be the Right Choice?

September 28th, 2018

What is chocolate? A delightful treat that inspires your inclination the minute you see it. Chocolates support cerebrum serotonin and thus it is known as the delight stimulant. They have dependably been the reinforcement plan for any sort of gifting difficulty. You neglected to purchase commemoration present; shouldn’t something be said about chocolates? They will spare you from the fierceness of your accomplice. If this cheap chocolate gifts reason was not enough to trust that chocolates are the ideal gift, here are some more motivations to persuade you:


How to Make Perfect Chocolate Brownies

March 22nd, 2016

Chocolate brownies are sweet, decadent and luscious. There are many variants in taste of brownies: with or without nuts, cream cheese, butterscotch, fruit filing, mint flavour, spiked with alcohol or espresso or just chocolate in hundreds of variations. Order and get the chocolates by post.


 But the most important feature in a brownie is texture. The world is divided into two camps regarding texture: cakey and crumbly versus fudgy and dense. But some experts identify a third texture: chewy.

Most brownies contain enough chocolate to satisfy chocolate craving as well as other similar ingredients. However, the amount of sugar, butter, chocolate and flour are different, and this accounts for the variation in brownie textures.

A fudgy brownie has a dense texture with a moist, chocolaty interior. It is a cross between fudge and rich truffle torte. For this recipe, you can use either or both bitter sweet and unsweetened chocolate. They provide an intense chocolaty flavour. An egg yolk can be added to provide a fudgy richness sans greasiness.

A chewy brownie is not as gooey as a fudgy brownie but is moist. Chewiness comes from different factors: more of all purpose flour (whose proteins provide texture) and eggs, which help the brownies set.

Here are some aspects about brownies making that will avoid pitfalls and create the perfect brownie:

  • The recipe is king: First you have to decide what type of brownie you want: Fudgy, Cakey or Chewy. If you are keen on cakey, go for a recipe that reminds you of cake. For instance, if your recipe calls for creaming of sugar and butter together, you are likely to end up with a cakey brownie. For fudgy brownies, look for a recipe with high ratio of dry ingredients to chocolate and butter.
  • Go for high quality ingredients: When you are bent upon having chocolate gifts delivered to loved ones especially homemade brownies, do not settle for low quality ingredients at cheap prices. If you are buying chocolates, go for reasonably good brands. If you want a dry chocolaty texture, go in for good cocoa powder. But try and avoid chocolate chips. They contain stabilizers, which will not melt easily. Instead use big chunks of chopped chocolate bars. They melt in a slow fashion making luscious brownies.
  • Use the right temperature: You need heat to melt chocolate. But avoid adding your hot chocolate into the sugar, butter and eggs-it will cause problems like scrambling the eggs. Bring all ingredients to room temperature. Egg and butter must be brought to room temperature.
  • Choose flavours: Do you like flavours like raspberry, lime, etc. You can add extra flavour to brownies like cream cheese and nuts. The idea is to enhance the flavour of chocolate and not mask it.
  • Follow timing of recipe: Brownies must be baked for the right timing as specified in the recipe so that they are not over baked or under baked.

Last of all, one must be patient with the brownies, allowing them time for cooling. After this, it is time to devour the luscious brownies.

Double Your Love For Chocolates

March 21st, 2016

Chocolates are undoubtedly one of the most loved foods in the world. Earlier, there was a misconception that eating chocolates can increase the fat content in our body. It is also said to promote obesity, high blood pressure, diseases associated with arteries and diabetics. Prior to the discovery of chocolate benefits, physicians also warned their patients to avoid having chocolates for these reasons. However, the recent discoveries of chocolate benefits make you go “wow”. Here under, we present you the lesser known advantages of having chocolates.

Exercise recovery:

After a strenuous workout, there are good chances that your muscles can be depleted. When you supplement you diet with chocolates before work out, you can recover rapidly in your post work out sessions. Within 15 minutes of chocolate intake, you can increase the levels of plasma glucose significantly. So, what are you still waiting for? Send chocolates by post to your body building friend!

Promotes anti-tumor effects:

Recent studies have concluded that regular consumption of chocolates can inhibit the growth of cancer cells in our body. However, the anti cancer mechanism in this context is yet to be discovered.

Effects on neurons:

Cocoa intake can enhance the blood flow to the cerebral region of the brain. It is suggested that the conditions like stroke and dementia can be treated by cocoa. It can also enhance the cognitive performance. Including chocolate in our diet can help us to reduce the chances of heart stroke.

Good for obese people:

Much to the surprise of all the people, it is found in an experiment that chocolates help us to lose weight! DNA analysis of liver and mesenteric fat tissue cells relieve that chocolates can decrease the fat content.

Relieves stress:

Chocolates promote alertness and relive stress in our body. In a study it was found that prolonged consumption of chocolate has lowered the stresses parameters among adults. The ingredients present in chocolate promote the production of serotonin, which has a reputation as calming neurotransmitter. So, when you are having a busy day, order a chocolate UK to make your day better.

Retards platelet activation:

The affects of cocoa on platelets is similar to that of aspirin. The ingredients in chocolate inhibit clot formation. Apart from decreasing platelet aggregation, it also lowers adhesion. Chocolates with higher concentration of procyanidin are capable of lowering the leukotrienes levels and boost the production of prostacyclin in our body.

Effect on blood vessels:

Various studies suggest that chocolates can increase the endothelial NO and serum NO levels. The presence of the anti-oxidants is stated as the key reason behind this.

Control blood pressure:

In a recent study, it is concluded that regular consumption of cocoa can lower the blood pressure. Dark chocolate is capable of reducing the systolic blood pressure. The mechanism behind these antihypertensive effects of chocolate is yet to be discovered.  It is believed that chocolate can promote the bioavailability of nitric oxide.

Much to the reader’s surprises, the chocolates on the other hand can also result in potential health risks. The presence of theo-bromine in chocolates can cause heart burn. This same compound is also said to relax the oesophageal sphincter muscle. Such kind of an action can result in leakage of stomach acidic contents into oesophagus. A few children are also found allergic to chocolates.


March 4th, 2014

Most people love the rich, creamy, and luscious taste of a chocolate cake. Made at home or ordered from a chocolate cake delivery store, the cake will be loved by one and all.

What to look for in a chocolate cake? 1. Chocolate flavor- the cake must be loaded with chocolate flavor. 2. Moisture: Very few people like dry texture of cakes. 3. Texture of crumbs: they must be fluffy and soft. 4. Frosting: A super frosting is equally important as a fantastic cake.



  • ¾ cup cocoa powder
  • 1& 3/4 cup flour
  • 2 cups sugar
  • 2 tsp baking soda
  • 1 cup butter milk
  • 2 eggs
  • ½ cup oil (vegetable)
  • 1 cup freshly brewed coffee.
  • 1 tsp of vanilla
  • 1 tsp salt
  • 1  tsp baking powder


  • Switch on oven till 350 degrees. Apply butter to 2 round pans of 8 inches each. Line the pans with parchment paper and then butter and flour the pans.
  • Sift together baking powder, cocoa, baking soda, sugar, flour and salt into an electric mixer’s bowl and mix at low speed.
  • In another bowl,  mix the vanilla, eggs, oil and buttermilk
  • Keeping the mixer on low speed, combine wet ingredients with dry ones.
  • Continuing on low speed, stir in coffee using a rubber spatula to scrape the bottom.
  • Spread batter inside the two pans. Bake for half an hour till a tooth pick inserted into the cake emerges clean. Cool for half an hour in pan and then turn it over into a cooling rack.
  • Keep one layer on a plate. Spread the frosting on top using a knife or a spatula. Place second layer on top and cover complete cake with frosting.

Recipe for chocolate frosting:


  • 6 ozz semi sweet chocolate
  • 1 egg
  • ½ pound butter (unsalted)
  • 1  & 1/4 cup sugar (powdered)
  • 1 tsp vanilla


Chop the chocolate and keep in a heat proof bowl over a pan of boiling water.  Stir till melted and keep aside to cool. Beat butter on medium speed in an electric mixer for 3 minutes till it becomes fluffy and light yellow. Add vanilla and egg yolk, and blend for 3 more minutes. Turn mixer to low speed, and add in powdered sugar. Blend till mix is creamy and smooth. Add chocolate to this mix, and blend well. Take care not to whip, and apply the icing on the cake as soon as possible.

Alternative recipe for chocolate butter cream frosting:


1 &1/2 cup butter

2Tbsp plus   3 &3/4 cups sugar (powdered)

½ cup plus 2 tbsp cocoa powder

3-4 tbsp heavy cream

1 tsp extract of vanilla


Whip butter in moderate speed in an electric stand mixture till fluffy and pale for around 6-8 minutes. Add the cocoa powder and powdered sugar. Also, add 3 tbsp heavy cream and extract of vanilla. Blend at low speed and scrape the sides of the bowl occasionally. Increase speed, and whip till mix is fluffy and light for 4-5 minutes. Apply this frosting over the cake.


December 4th, 2013

Chocolate pistachio fudge is a real treat for those who love the rich flavour of chocolate and nutty flavour of pistachio nuts. Chocolate and Pistachio nuts are combined to make this winning dessert.

Here are some recipes for the dish from various sources:

•             From Nigella Lawson (BBC food):

Ingredients: 350 gm/12 oz dark chocolate, One 14 oz can of condensed milk, One oz  butter, Pinch of salt, 5 ¼ oz unsalted pistachios shells removed.


Method: Place the chopped chocolate, condensed milk, butter and salt in a heavy based pan over a low heat till properly blended. Place the nuts in a freezer bag and bash them with a rolling pin till you get small and large pieces. Add nuts to chocolate mixture and mix well. Pour the mix into 23 cm square tray smoothing the top with a wet palette knife. Let the fudge cool and refrigerate until set. Cut into small pieces around 3 cm x 2 cm. Once cut, the fudge can be kept in the freezer- there is no need to thaw-it can be eaten straight away.

•             Good Housekeeping:

Ingredients: 9 oz plain chocolate finely chopped, 3 ½ milk chocolate finely chopped, 12 oz condensed milk, 1 tsp vanilla extract, 50 gm pistachios roughly chopped.

Method: Line a 6 inches x 9 inches roasting tin with baking parchment. Put chocolates and condensed milk into a heatproof bowl set over a pan of simmering water. Leave to melt, stirring occasionally until mix is smooth and shiny. Stir in vanilla and empty into prepared tin. Level surface and sprinkle on the pistachios. Cover and chill until firm, for about 3 hours. You can store in the fridge for about 3 months. Cut into1 inch squares and serve.

•             NDTV cooks:

Ingredients: 200 gm milk chocolate, 125 gm butter, 3 eggs, 3 egg yolks, 150 gm sugar, 75 gm chopped pistachios.

Method: Melt chocolate and butter in a double boiler. Whisk eggs, add egg yolks and sugar till you get a frothy mixture, pour the chocolate mix into it. Fold in the chopped pistachio and pour into a baking tray. Bake at 160 C-170 C for 25 to 30 minutes.

•             ABC DELICIOUS:

Ingredients: 2 cups caster sugar, 1 ½ cups thick cream, 125 gm white chocolate broken up, 2 tbsp liquid glucose, 30 gm butter, ½ cup shelled pistachio nuts, roughly chopped. Salt to taste.

Method: Grease a 20 cm square baking pan. Place all ingredients except nuts in a large pan and stir over low heat till sugar dissolves.  Increase heat and stir till golden colour. It must reach a soft ball stage such that when a teaspoon of syrup dropped into cold water forms a soft ball. Alternative is when sugar thermometer reaches 113 -118 degree Celsius. This may take up to 20 minutes. Remove from heat and add nuts. Beat with a wooden spoon until thick or for 5 minutes. Pour into dish. Cut and serve, when completely cool and set.

This is an improvised Nigella Lawson recipe except that white chocolate has been used instead of dark chocolate. Also remember to add enough salt. Another great way to sample chocolate is to order online for chocolate cake delivery.