Maverick baker Shivesh Bhatia, now out with a new dessert cookbook, shares his guide to delicious pick-me-up treats to get through the pandemic gloom
Shivesh Bhatia
The last time we spoke with Delhi-based baker Shivesh Bhatia in 2018, he was just a year into full-time blogging, and was at the cusp of releasing his first cookbook, which was loaded with delicious dessert recipes, and also offered tips on food styling. A lot has happened since. In a telephonic interview, 24-year-old Bhatia, who enjoys an Instagram following of 4.87 lakh, admits to being plagued with self-doubt. But, better sense prevailed. “I realised that baking is my one true love, and that’s what brings me joy,” he says.
ADVERTISEMENT
Bhatia’s new book, Desserts For Every Mood (HarperCollins India), a collection of 100 feel-good recipes, is the result of experiments in life as well as the kitchen. From the more complex hazelnut praline babka to the healthy wholewheat cherry cake with coffee crumble, to no-bake chocolate cookies, the book has an array of treats.
For Bhatia, working on the book was also a good distraction. The pre-pandemic months, he says, were not easy on him. Right after he released his first book, he recalls feeling like he wasn’t doing enough. With friends and peers taking up post-graduation courses or applying for high-flying jobs, Bhatia, who was spending more time in the kitchen, felt worthless. To fill that void, he took up a post-graduation course. “I found myself in a classroom studying advertising and public relations at one of the most prestigious colleges in the country. But every day was a battle. The course was rigorous and demanding; it was taking too much of my time and energy. By the end of it, I realised that I had been trying to mend something that wasn’t broken in the first place. Baking needed all my time and attention.” He opted out of the course.
His second book, says Bhatia, is an attempt to understand the reason why he fell in love with the baking process, and how much joy every new bake brings him. “I have realised that baking is my anchor. It helped keep me sane in the lockdown, as I baked every day. It’s a great isolation activity and requires all your attention.”
For when you are SAD
On the occasion when you feel low, Bhatia suggests treating yourself to a chocolate mud cake [see recipe]. He describes it as every “chocolate lover’s dream”. “I just throw all the ingredients in one bowl, and whisk. And, cocoa powder is scientifically known to uplift the mood. You can find me, spoon in hand, in front of the oven door even before the cake is done baking. It’s a perfect pick-me-up dessert.”
Chocolate mud cake
Ingredients
1 3/4 cups all-purpose flour
2 teaspoons baking powder
11/4 cups butter
1 cup dark chocolate, coarsely chopped
11/3 cups milk
11/2 cups caster sugar
1 teaspoon vanilla extract
1/4 cup cocoa powder
1 cup Greek yogurt or hung curd
Method
1. Preheat the oven to 180°C. Prepare a 9-inch round cake pan.
2. In a bowl, sift together the flour and baking powder. Set aside.
3. In a saucepan, heat the butter, dark chocolate and milk, stirring with a whisk until everything is combined. Add the sugar, vanilla extract and cocoa powder. Mix well till you get a thick dark chocolate sauce. Once the sauce begins to simmer, take the saucepan off the heat. Let the mixture cool down completely, about 10–15 minutes.
4. Mix the yogurt into the cooled sauce.
5. Gently fold the dry ingredients into the wet ingredients.
6. Pour the batter into the prepared cake pan and bake for 30 minutes, or until a skewer inserted in the centre of the cake comes out clean.
7. Serve the cake while it’s still warm.
For when you are stressed
If you are anxious, Bhatia suggests making an over-the-top eclair. “It’s therapeutic and calming. There are so many processes involved-from melting the butter, making the pastry to preparing the filling, and piping. I enjoy stationing myself in front of the oven, and watching the pastry rise. It’s the most beautiful experience.”
His favourite go-to recipe is chocolate éclair with hazelnut praline, made with basic ingredients-butter, water and sugar. “How that transforms into this absolutely fancy French dessert, always amazes me.” Having said that, Bhatia says, it’s a dish that requires a lot of patience. “If you do not focus, it’s never going to turn out right. That’s why it’s a stress-buster.”
For when you are Happy
The last year has given us very few occasions, if any, to celebrate. But, if you are in a happy place, and want to share the joy with others, Bhatia suggests having an intimate celebration, with a honey fig cheesecake on the menu. Most celebratory cakes can be very elaborate. “But, when you bake a cake for a party, you have to ensure that it is a dessert that everyone will enjoy. The flavours [of this cheesecake] are delicate, and it’s a crowd-pleaser.”
Honey fig cheesecake
Ingredients
For the crust
13/4 cups crushed digestive biscuits
1/2 cup butter, melted
2 tablespoons cocoa powder
For the filling
11/2 cups cream cheese, softened
1/2 cup heavy cream
1/4 cup honey
3/4 cup sweetened condensed milk
1 tablespoon lemon juice
2 teaspoons vanilla extract
11/2 tablespoons cornflour
Fresh figs, to top
Method
1. Preheat the oven to 180°C. Lightly grease a 6-inch round springform pan and line it with parchment paper.
2. To make the crust, combine the crushed digestive biscuits, melted butter and cocoa powder in a mixing bowl. Press the mixture down into the base of the springform pan. Bake the crust for 10 minutes then remove it from the oven and let it cool completely.
3. Lower the temperature of the oven to 160°C.
4. For the filling, whip together the cream cheese and heavy cream until smooth, using either an electric mixer or a hand whisk. Do not incorporate any air in the mixture. Add the honey and whisk until incorporated. Gradually mix in the sweetened condensed milk, lemon juice, vanilla extract and cornflour, whisking till everything is combined, and there are no lumps. Pour this mixture over the cooled crust and gently tap the pan to remove any air bubbles.
5. Place the springform pan in a deeper tray filled with hot water up to 1 inch, to create a water bath. This will ensure that the cheesecake bakes slowly and evenly. Bake the cheesecake for 45–50 minutes or until the filling starts to set around the edge. The centre might seem wobbly but it will continue to cook as the cheesecake cools.
6. Remove the cheesecake from the oven and allow it to come to room temperature. Refrigerate it for at least 4 hours or preferably overnight before unmoulding.
7. Top with fresh figs and serve.
Subscribe today by clicking the link and stay updated with the latest news!" Click here!
