Home / Culture / Food / Recipes: Sweeten up Diwali with yummy desserts

Recipes: Sweeten up Diwali with yummy desserts

Sweet somethings for your festive table
Dark Chocolate & Coffee Souffle

The Telegraph   |     |   Published 02.11.18, 05:19 PM

Dark Chocolate & Coffee Souffle


50g dark chocolate

2tbsp corn flour

1tbsp cocoa powder

1tsp instant coffee powder

4tbsp powdered sugar

150ml milk

3 eggs


  •  Separate the egg whites and yolks and discard one egg yolk.
  •  Preheat oven to 190°C.
  •  Put the chocolate in a pan. Add in the corn flour, cocoa powder, coffee powder, 1tbsp sugar and milk. Heat gently to melt the chocolate. Stir until the mixture thickens. Allow to cool a bit and then stir is the 2 egg yolks.
  •  Using a hand beater, whisk the egg whites till stiff peaks form. Keep adding the remaining sugar and whisking until the whites are nice and firm.
  •  Stir ¹/³ rd of the whites into the chocolate-yolk mixture and fold gently to mix well. Fold in the remaining whites and mix until well combined. Do not over-mix to retain the light, airy consistency.
  •  Divide this between six ramekins or servings dishes and bake for about 12-15 minutes until the souffles are well risen. 
  •  Spoon a dollop of fresh cream on top and garnish with a fresh mint sprig. Serve immediately.

Pritika Sen Suraiya, Owner of Caramelle, Calcutta


Almond Orange Florentine’s


2 egg whites

100g powdered sugar

260g almond flakes

1 orange zest


  • Mix all the ingredients together.
  • Dip your hand in a bowl of water and pick up portions of the mix to make little mounds on the lined pan, well spaced apart.
  • Dip a fork in the water and flatten each mound very thinly. Try to make them as thin as possible without creating too many gaps between the almond slices.
  • Place the pieces on a tray and bake at 110°C for 10-12 mins.
  • Take it out and garnish it with chocolate ganache and a chocolate chips.

Sneha Singhi, Owner of Paris Cafe, Calcutta

Dates & Almond Torte Cake


½ cup dates chopped

50g sugar

30g butter

130g almonds

½ tsp cinnamon powder

½ tbsp flour

1tsp vanilla essence

2 eggs


  • Preheat oven to 180 °C. Grease a baking tin with butter and dust with a light coat of flour. Grind the almonds and half the sugar in a mixer until fine crumbs are obtained. Chop the dates into small pieces.
  • Combine the almond-sugar mixture, chopped dates, cinnamon powder and flour and give it a dry mix.
  • Separate the egg whites and yolks. Melt the butter separately.
  • Combine remaining sugar, egg yolks, melted butter and vanilla essence.
  • Fold egg yolk mixture into the dry ingredients and mix well.
  • Separately using a hand mixer, whisk the egg whites until stiff peaks form. Now, lightly fold the whites into the almond-yolk mixture and mix well to form a light cake batter.
  • Pour into the greased cake tin and bake at 180°C for 30-35 mins. Cool completely then de-mould.
  • Garnish with fresh orange slices and flaked almonds. 

Pritika Sen Suraiya, Owner of Caramelle, Calcutta

Rose Blondie with Salted Caramel Sauce


1 & ½ cup chopped white chocolate

1tbsp vanilla essence

½ cup butter

1 & ¼ cup flour

2 Eggs

A pinch of salt

¹/³ cup sugar

A handful dried rose petals

For salted caramel sauce:

1 cup sugar

¹/³ cup water

2 tbsp butter

¾ cup cream

2 pinches sea salt


  • Preheat oven to 175°C.
  • Grease a 9x9-inch baking pan. Melt white chocolate and butter in the top of a double boiler, over simmering water or in the microwave. Stir occasionally until smooth. Set aside to cool.
  • In a large bowl, using an electric mixer, beat eggs until foamy. With the mixer still running, gradually add the sugar and vanilla. Drizzle in the melted white chocolate mixture.
  • Combine the flour and salt; fold in the white chocolate mixture using a rubber spatula or wooden spoon. Fold in rose petals. Spread the batter evenly into the prepared pan.
  • Bake for 25 minutes in the preheated oven, or until a toothpick inserted in the middle comes out clean. Cool pan on a wire rack before cutting into bars.

Method for salted caramel sauce:

  • Add the sugar to a heavy-bottomed saucepan, shake it so it lies evenly. Add water to fully moisten the sugar.
  • Place the pot over medium heat and cook until the sugar dissolves and turns clear.
  • Raise the heat to medium high, and cook the caramel until it turns golden. Turn the heat off and immediately add the heavy cream.
  • Add the butter and stir everything together until the caramel smooths out. If you wish, add vanilla extract.
  • Let the caramel sauce cool to room temperature, then transfer to a jar and refrigerate.

PS: You can store and use the caramel sauce in the freezer for up to three months.

Sneha Singhi, Owner of Paris Cafe, Calcutta

Copyright © 2020 The Telegraph. All rights reserved.