What can I say about Ananda of the ‘A Pinch of Love’ fame? She is an amazing lady with outstanding skills. Her blog is one of the few blogs that I regularly follow and love. She is based in beautiful Finland and she shows us around that gorgeous place and it's food through her amazing space. She used to take time out for a perfect blog post even when she was doing her PhD and trust me when I say that it’s not easy. Not only I admire her enthusiasm for blogging, I simply love the way she uses her props and clicks those gorgeous photos. Whenever I am in the middle of a baking or a blogging disaster (and that happens a lot of times!) I send Ananda a SOS message and she is always there to help me out! Reading this post will make you realise how much time and effort she puts in each post of hers!
I bugged her a lot for this guest post as I have been tied down with the holidays and the little one at home and my dad's visit and like always Ananda didn't take a second to agree to do this post even when she's busy herself as she's taking a break in India with her family. Thank you girl for this post and everything else.
I have known Sohini’s blog from our initial days of blogging; her sweet and encouraging comments drove me to her blog where I felt warmth through her words. Very soon we befriended each other through facebook and now there is no looking back. I’m a great admirer of her sugar art for cakes and cupcakes, different versions of the princess cake and her eastern Indian food makes me drool. Not forgetting to mention the pictures of her little edible princess, which makes me want big bite of her :), but I go aww! Thank you dear girl for having me over to your lovely space, it’s an honor to be here.
Rare are those recipes when an unexpected combination turns out surprising well. This dark rosy kisses is an outcome after spending hours in flea markets and organic shops looting alluring brown tableware and some organic rose buds. After a series of imagination all I dreamt was the combination of brown and pink. Cherry on top was when my colleague gave me this organic honey, creative instincts worked magic thus these dark rosy kisses were created.
The recipe is the combination of dark chocolate, honey, rosewater and dry rose buds. Honey gives these kisses a dense and moist feel. Rosewater in the desserts and sweets are more of an acquired taste for those tasting it for the first time; let me warn you for you might feel them to be like a scented dessert! Give it an elegant touch by serving the individual pieces on rose petals with a little ribbon tied, an eye appealing treat.
Dark Rosy Kisses
125 gram Butter
130 gram Dark Chocolate (70%)
200 - 225 ml Honey (Organic)
30 gram Cocoa powder (Organic)
50 gram All purpose flour
3 tbsp Rosewater (Reduce if you find the flavor too strong)
7 – 8 Organic dry rose buds crushed
¼ tsp baking power
Preheat the oven to 175 C. Grease the cake pan with butter and dust with dry flour.
In a double boiler melt the dark chocolate and butter. Let it aside to cool.
Sieve and mix the dry powder (all purpose flour, cocoa powder and baking powder)
In another bowl beat the egg until light and frothy. Mix the dry flour to beaten eggs.
Gradually fold in honey and melted chocolate to the egg mixture. Add rose water and
crushed rose petals to the batter and gently fold in.
Pour the batter to cake pan and bake them for 35 minutes till the inserted toothpick comes out clean.