• 2 1/2 cups All purpose Flour
• 1/2 cup unsweetened Cocoa powder
• 1 1/4 cup Sugar (you may use half brown sugar and half white sugar)
• 1/2 tsp Instant Coffee powder (optional)
• 1 tsp Vanilla Essence
• 1 tbsp Baking powder
• 1/2 tbsp Baking soda
• 100 gms Unsalted Butter, softened
• 1/4 Vegetable Oil
• 3 medium Eggs
• 3/4 cup Milk
• 2 tbsp white Vinegar

• 1 cup Icing Sugar
• 3 tbsp Cocoa powder
• 70 gms Unsalted Butter, softened
• 60 ml warm Milk
• 100 gms Dark Chocolate, melted 

1. Preheat the oven at 170 deg C and line a 9x13 inches tray with baking paper.
2. Combine the milk and white vinegar in a jar, mix and set aside for 5 minutes.
3. In a large mixing bowl, combine the dry ingredients like flour, cocoa powder, sugar, baking powder, baking soda and a pinch of salt and mix with a balloon whisk.
   
   
   
4. Add in the butter, eggs, and butter milk.
   
   
   
   
   
   
5. Beat on the lowest setting until the ingredients come together.
6. Scrape the bowl and increase the speed gradually until everything is incorporated well.
7. Transfer the batter into the prepared tray and level out.
   
   
   
8. Bake for 35-40 minutes or until the skewer comes out clean. 
   
   
   

1. Melt the dark cholate in a microwave for 30 second bursts or until melted. Or you may double boil the chocolate over a saucepan with boiling water and melt the chocolate. Set aside to cool.
2. In a bowl combine icing sugar (sifted), Cocoa powder (sifted), add in the softened butter and mix well.
   
   
   
3. Gradually add milk little by little, as required.
4. Finally add in the melted and cooled chocolate and beat well until the frosting holds stiff peaks. (I like mine as ganache, so I did not do this step)
   
   
   
5. Finally, once the cake has cooled on a cooling rack, spread the frosting/ ganache and add your desired toppings like strawberries (if eating immediately), chocolate sprinkles etc.

• 1/4 Cup Sugar, for the yolk
• 1/4 Cup Sugar, for the white
• 1/4+1 tsp Cup Plain Flour
• 1/4 Cup Corn Flour
• 1/4 tsp Baking powder 
• 1/4 Cup +1 tsp Whole milk
• 1/4 Cup Vegetable Oil
• 1 tsp Vanilla
• 1/4 tsp Lemon Zest

• 1 Cup Whipping Cream
• 2 tbsp Sugar
• 1/2 tsp Vanilla 
• 1/2 cup Mascarpone (optional)

• 1 Mango, peeled abd chopped 
• 3 tsp Sugar
• 2 tsp Lemon juice

1. Separate the Egg yolks from the egg whites, and whip the egg yolks, lemon zest with sugar and in another bowl, whip the egg whites and sugar until stiff peaks, now fold the egg whites into the egg yolks.
2. Using a strainer, sift the plain flour, corn flour and baking powder and very gently fold the dry ingredients.
3. Now add in the milk and vegetable oil, and make sure you go well under there and scoop and fold the wet ingredients wellaas they tend to stay at the bottom.        
4. Preheat the oevn at 170 deg C, line a 33*33 cm baking tray with baking paper and pour the cake batter and evel using a off set spatula.
5. Bake for 25 minutes and broil for the last 5 minutes for that perfect baked tops.
   
   
   
6. Prepare the coulis by cooking Mango pieces with sugar and lemon juice on simmer for around 10 minutes and once cooled make a paste using an emulsion blender.
7. Next prepare the Chantilly cream, whip the cream with sugar and vanilla and fold in the beaten Mascarpone if you have it! Whip everything well till you have medium peaks.
8. Once the sponge cake has baked, drop the baked top facing on a new baking paper and remove the baking paper used for baking, trim off the edges using a knife and smear the cake generously with the Mango coulis, this is where the flavor comes from!
   
   
   
9. Spread the chantilly cream, be careful not to over do it, as it will be difficult to roll otherwise!
10. Roll it up real tight, as shown in the video on my Instagram reel, and allow to chill for 30 minutes, covered.
    
    
    
11. Spread the remaining chantilly over the Swiss roll and decorate as per your liking. 
    
    
    
    
    
    
12. Enjoy chilled!

Instructions:

1. Preheat your oven to 180°C. 
2. Line an 8x8 inch baking pan with baking paper or spray with cooking spray and set aside.
3. Add nut butter, mashed banana, flaxseed and vanilla extract to a large mixing bowl and combine.
4. Add rolled oats, baking powder and salt to the bowl with the wet ingredients and stir to combine.
5. Fold in the chocolate chips.
6. Transfer to prepared baking pan and smooth out the top with a spatula. Sprinkle chocolate chips on top.
7. Bake for 20-25 minutes or until golden brown on top and toothpick inserted comes out clean.
8. Allow the bars to cool completely in the pan before cutting into squares and serving.

• 400 gms Cream Cheese, at room temperature *
• 1/2 cup granulated sugar
• 1 cup Whipping cream/ thick cream, cold
• 3 eggs
• 1 tsp Vanilla Extract 
• A little less than 1/4 cup Patent flour /All purpose flour (around 3 tbsp) 
• A pinch of salt to balance

1. Preheat your oven to 200°C. 
2. Grease your 7 inch cake pan with butter and line using a baking paper at least 2 inches wider than your pan size, so that your baking paper protrudes at least 2 inches outside the pan, as the cheesecake might puff up while baking. 
3. 
   
   
4. Repeat process with a second baking paper and make sure to tuck in the baking paper properly. 
5. Into a large bowl add in your room temperature cream cheese and beat using a stand mixer or a hand held electric mixer on medium for a minute or two until the cheese is smooth and creamy. 
   
   
   
6. Next add your sugar and whisk until completely dissolved. 
7. Now add in your eggs one at a time and scrape the sides of the bowl as you go. 
   
   
   
8. Next add in your heavy cream/ Whipping cream/thick cream and vanilla extract and whisk until combined for around 30 seconds. 
   
   
   
9. Slowly sift the flour into the batter and fold in gently using a spatula. Do not over mix, small lumps are totally fine. 
   

   

   
   
10. Finally, pour your cheesecake batter to your prepared pan. 
    
    
    
11. Now place your pan with cheesecake into your preheated oven and bake for around 40-45 minutes. Keep an eye after around 40 minutes, as the cheesecake happens to rise and fluff eventually. Even though there is no worries that the cake would burn, as it is meant to be burnt, but you want a slight jiggle to your cheesecake and the top has to be burnt completely. That is when you know your basque burnt cheesecake is done. 
12. Let it cool to room temperature for about an hour and remove from the pan. Slice and enjoy with fresh fruits/whipped cream etc**
13. Bon appétit! 

• If using a larger pan size, you might have to increase the cream cheese and the amount of sugar, as you don't want a flat cheesecake. 
• *I used Pinar Cream Cheese Tub you may use puck cream cheese tub etc (basically Unsalted cream cheese) 
• **Serving Suggestions: You may use fresh fruits, chocolate, caramel, whipped cream etc to top up which helps to bring out its flavors.
• You may store the cheesecake in your fridge for upto 3 days.
• I preferred it at room temperature.

• 1/2 cup/ 4 Egg whites (must not contain egg yolks)
• 1/2 cup - Fine sugar
• 1 tsp lemon juice  
• 1 1/2 tsp Corn Flour
• 1 tsp Vanilla Essence
• A pinch of salt

• 1/4 Cup of Coconut milk powder/ store bought Coconut Cream
• 1-2 tbsp warm water
• 100 gms Fresh Cream
• 2- 3 tbsp Sweetened Condensed Milk 
• 1 tbsp Dessicated Coconut

• Mango, cubed and scooped
• Sour Cherries
• Mint leaves, for garnishing

1. Make sure to wipe the bowl clean with lemon so that no grease remains in your mixing bowl, (if grease remains, the egg whites will not get whipped with stiff peaks).
2. Draw a cirle of 7-8 inches using a plate etc on a baking sheet and fip the baking sheet.
3. Beat the egg whites using a whisk attachment and once it starts to look frothy, sprinkle the sugar 1 tbsp at a time and whip the egg whites to stiff peaks.
   
   
   
   
   
   
   
4. Next, add in your lemon juice, corn flour, vanilla and salt and fold the ingredients gently.
5. Transfer the prepared meringue to your baking sheet, using a spatula, carve the meringue with the cirl drawn earlier. Make a slight depression/ using the spatula, swipe the spatula upwards to make markings all over the sides to make it look like a crown.
   
   
   
6. In a preheated oven, of 140 deg C, allow the Pavlova to bake for around 1 hour and 15 minutes and allow the Pavlova to sit and cool in the oven itself, for at least an hour or preferably overnight. The Pavlova will have a slight change in shade of color and the outer will feel dry and hard, while the insides remain soft.

1. Mix the coconut milk powder with little warm water and make a paste. 
2. Add the fresh cream to the coconut milk paste and fold in the fresh cream.
3. Pour the condensed milk and add the Dessicated coconut and combine.
4. Place in refrigerator and allow to cool and thicken before filling the meringue.
5. Fill the Pavlova wuth the coconut cream, right before serving and top with cubed mangoes and place cherries. 
6. Garnish with mint leaves and Enjoy!

• I have made my coconut cream here, you may use whipped cream if you like.
• Make sure not to peep inside the oven while the oven bakes your meringue/pavlova as the resultant temperature differences can cause the pavlova to crack and notattain the perfect texture.
• The baked pavlova can stay in the oven preferably overnight, so that it cools down completely.
• You may store the baked meringue in an airtight container for a few days if not using immediately. 
• Once you add in your whipped cream you have to consume immediately. 
• If you want to store in the fridge, you may do so, but the meringue will not remain crisp and crunchy.