A great surprise for your family or friends: a warm dessert with a caffeine kick and more!
Black Forest Mocha
- 30 g black chocolate ( or milk chocolate if preferred)
- 1 small cup of freshly brewed coffee, best if espresso
- 1 tablespoon chocolate syrup (optional)
- 2 tablespoons Kirsch (cherry brandy), quantity to taste
- 1/2 cup whipped cream (sweetened if preferred)
- Cherry syrup
- Additional whipped cream, for topping
- Shaved chocolate, for topping
- Cut chocolate into pieces and place it in a microwave proof bowl or in a saucepot.
- Top with hot coffee and heat (microwave or stovetop) and stir to dissolve completely. Add Kirsch and stir once.
- Combine whipped cream with cherry syrup and stir only shortly.
- Poor the coffee into the cup, spoon the prepared cherry-whipped cream on top.
- Dot with little more white whipped cream and top with the shaved chocolate.
- Serve immediately and enjoy.
This is a very tasty gluten free and egg less wrap made with chickpea flour. The mixture thickens to a spreadable consistency which I cooked thinly in my non-sticky frying pan with only little oil.
If you have problems flipping these, prepare smaller ones until you know the cooking point the right moment to flip them; they stick less then egg pancakes.
The addition of a few tablespoons finely grated carrots is another option.
We enjoyed them with a potatoes curry and some Greek yogurt.
The quantity of spices and herbs is up to you, you may also omit them in order to make eggless/gluten-free “Western”-pancakes.
Pudla – Chickpea Flour Pancake
- 500 g chickpea flour
- 2 green onions, finely chopped (alternative: chives)
- 1 teaspoon cumin seed, crushed with the mortar
- 4 tablespoons finely chopped fresh coriander
- 1/2 teaspoon chili powder ( or 1 finely chopped green chili)
- 1 teaspoon garam masala or pinch asafetida powder (your choice)
- 700 ml water
- 1 teaspoon salt, to taste
- 1/2 tsp black pepper to taste
- Mix all the dry ingredients, then add water to make a batter. Season with salt and pepper to taste.
- Let sit for one hour
- Heat a non-sticky frying pan to medium heat; spread a little oil on it.
- Pour in a little of the mixture and spread it out with a wooden spatula so it thinly covers the pan.
- Cook for about one minute or until set, then turn over.
- Finish to cook and transfer the pancake on a plate. Repeat until all the batter is used.
- Serve with dry curries, yogurt, pickles or chutneys.