Valentine day is pretty close by and if you are thinking to make something for your valentine or dinner party, Chili Chocolate Lava Cake is one of your best option. The cake is a delicious delight to chocolate lovers. Though the name sounds little weird rest assured it is not spicy rather chili and cinnamon powder gives a tingly and warm taste to sweetness of chocolate. The cake is crispy outside and gooey fudge inside as molten lava. Preparing this cake is very easy as a matter of fact that you can prepare the cake batter in advance and need to just bake before serving. The batter can also be stored for multiple use. The cake goes very well with vanilla or berry ice cream. 
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Phool Surprise
Phool Surprise is a signature dessert from chef Kunal Kapur which was showcased on MasterChef TV program. I was awestruck when I saw this program as the Phool surprise was really so beautiful and awesome. I was so impressed that I wanted to try it out, though I knew it would a tough task. After couple of attempts I was able to prepare it although its not as perfect as the actual recipe. I have also uploaded the video of the petals opening from my recipe. This recipe has four components, first one berry cheesecake, second one crispy ghevar, third one white chocolate petals and finally french vanilla & turmeric flavored custard. I have shared the Ghevar recipe separately and remaining three recipes are part of this recipe. This dessert is as delicious as beautiful. Berry cheesecake gives a sweet and sour tingling taste to otherwise sweet chocolate and custard. It could look like a daunting task however if you have patience you can certainly make this recipe and surprise your friends and family with it. Some important aspects of the recipe are mentioned in the recipe notes so please read them before you start preparing this recipe.
Ghevar With Raspberry Rabri
Ghevar is a very popular Rajasthani dessert which is prepared during festivals like Teej, Rakshabandhan or any other special occasion. Traditionally, this awesome dessert goes really well with milk rabri. In this recipe, I have used rabri with raspberry and mango yogurt which gives it a sweet and sour taste and neutralizes its sweetness. At first it is a little complicated recipe to prepare however once you get a hang of it, it comes out really well and the effort is worth it. Ghevar is made using all purpose flour batter and deep fried in oil or ghee. Ghevar has a light, lacy and crispy texture. The two very important aspects of making Ghever are batter consistency and oil/ghee temperature. The right batter brings out the lacy texture and oil/ghee temperature helps it to rise and give the right shape and texture. Once ready, it is soaked in sugar syrup before serving. The ghevar can be stored in air tight containers for up to 2 weeks, and just before serving, soak in warm sugar syrup and garnish with raspberry rabdi and mango yogurt. I am so excited to share this recipe as it is my first time making it, and took me couple attempts to get it right.
