In a mixing bowl crumb the chocolate sponge till breadcrumb consistency, add half the chocolate ganache, instant coffee powder dissolved in a teaspoon of China christmas lights water, rum,  and mix with hands till the mixture is even in consistency.Once slightly set, coat the rum balls with the remaining chocolate ganache. Roughly chop the almonds. Set aside.In a large bowl whisk together the flour, spices, salt, baking soda, and baking powder.Serve warm or at room temperature.Bake at 180 degree Celsius for 9 minutes.Stollen Muffins by Richa Talwar, SustenanceStollen MuffinsServes 1Ingredients1 1/4 cups flour1 cup almond flour2 teaspoons baking powder1/4 teaspoon baking soda1/2 teaspoon salt2 teaspoons orange zest1 teaspoon cardamom1/4 teaspoon allspice1/4 teaspoon nutmeg1/3 cup granulated sugar1/2 cup candied orange peel1/4 cup currants1 large egg1 cup yogurt6 tablespoons melted butterTopping2 tablespoons melted butterconfectioners sugarMethod: Preheat the oven to 190°C.Bake the cake for 55 to 65 minutes, or until a cake tester inserted into the center comes out clean. Using a stand mixer with a paddle attachment, or a hand mixer, cream together the butter and sugar for your cookie dough until they are light and fluffy. Lightly grease a standard muffin pan; or line it with papers, and grease the papers. Set aside.Cut the strawberries into 1 cm dices.

After the butter and sugar is creamed together, it is time to add the eggs and vanilla extract.Heat castor sugar in a pan and caramelise, add the roughly chopped almonds and remove the nougat on to a parchment paper. Add the chocolate and keep aside till slightly cool and then mix well. The batter will be stiff.Now add 2/3 of the crushed almond nougat into the mix and form in to small round balls (35-40 gm) and refrigerate.Spoon the batter into the prepared pan, filling the cups about 3/4 full. Mix just until smooth. Lightly grease a 10- to 12-cup bundt-style pan.In a medium-sized mixing bowl, whisk together the flours, baking powder, baking soda, salt, spices, sugar, candied orange peel and raisins. You want to add the eggs into your creamed butter and sugar mixture one at a time, and mix just until combined. Christmas CookieIngredients: Butter 100 gmCastor Sugar 125 gmEggs 1 noRefined Flour 150 gmSoaked Fruit 150 gmVanilla Essence 10 mlBaking Soda 5 gmMethodCream together your butter and sugar.Brush the cake with the glaze, and allow it to cool completely before serving.Add the flour mixture in three additions alternately with the water, starting and ending with the flour. Do not over whip it or the butter will separate. This should take about 5 minutes on a medium/high speed. Stir in the molasses.Now shape the cookies into your desire shapes and garnish it with liquor soaked fruit. Crush the nougat with a rolling pin till slightly coarse.Remove the cake from the oven, cool it in the pan for 10 minutes, then turn it out onto a rack. The next step in making cookie dough using the creaming method is to mix in the dry incgredients along with baking soda.Quickly and gently combine the dry and wet ingredients; this should only take a few stirs with a bowl scraper or large spoon.Bake the muffins for 20 minutes, until a cake tester or toothpick inserted into the center of one muffin comes out clean.Mix the almond flakes and strawberries into the cream along with hand torn holy basil.Garnish with almonds and sliced strawberries.

This will ensure you won’t break your creamed mixture and you don’t want to beat any air into the eggs at this point.Brush the tops of the muffins with the melted butter, then dust with sugar.Remove the pan from the oven, wait 5 minutes, then transfer the muffins to a rack.Pour the batter into the prepared pan, smoothing the top.Whip the cream along with sugar.Add the eggs one at a time, beating well and scraping the bottom and sides of the bowl after each addition.Add your dry ingredient and mix as little as possible.In a separate bowl, beat together the butter and sugar until fluffy.In a separate bowl, whisk together the egg, yogurt, and melted butter.While the cake is baking, make the glaze by stirring together the water spice and sugar.Gingerbread Bundt Cake by Richa Talwar, SustenanceGingerbread BundtServes 1Ingredients: 2 1/2 cups flour2 1/2 teaspoons ginger,1 1/2 teaspoons cinnamon,1 teaspoon nutmeg,1/2 teaspoon cloves,1/2 teaspoon allspice1/2 teaspoon salt1/4 teaspoon baking soda1 teaspoon baking powder3/4 cup unsalted butter1 1/2 cups brown sugar, packed3 eggs1/2 cup molasses1 cup waterGlaze1/3 cup rum or water1/4 teaspoon ginger1/4 teaspoon cinnamon3/4 cup granulated sugarMethodPreheat the oven to 175°C.