Dark Chocolate Sponge Cake Ingredients • 6oz/170g unsalted butter, softed, not melted • 6oz /170g caster sugar • 4oz/115g self-raising flour or plain flour with a teaspoon of baking powder • 3 large egg • 2oz/ 55g cocoa powder, not drinking chocolate • pinch of salt • For the buttercream • 3oz/85g unsalted butter, soften, not melted • 6.5oz/185g icing sugar • 2oz/55g milk or dark chocolate Method Preheat the oven to 190c/170c fan or gas mark 5. Grease and line two 20cm sandwich tins. Put the butter and sugar into a bowl and mix until creamy and lighter in colour, using a spoon, hand held mixer or frestanding mixer. Sieve the cocoa, flour and salt into a bowl and crack one of the eggs into a cup or ramekin. Stiring all the time, add the egg and a third of the flour mixture into the sugar and butter, add the second egg and third of the flour and add the last egg and flour mixture in to the butter and sugar. You should have a smooth thick batter. If your batter is sift, add a splash of milk and stir. Put even amounts of the mixture into the tins and spread using a knife. Put into the oven and bake for 25 minutes until springy to touch. Take out of the oven at leave them in their tins for 10 minutes before turning out onto a wire rack to cool completely.
INGREDIENTS • 3 tablespoons all-purpose flour • 3 tablespoons unsweetened cocoa powder • 3 tablespoons vegetable oil • 3 tablespoons milk or 3 tablespoons water, for vegan • 2 tablespoons granulated sugar • 1 tablespoon light brown sugar or 1 tablespoon granulated sugar • 1?8 teaspoon baking powder • 1 pinch salt DIRECTIONS Mix all dry ingredients in a microwave safe mug with a fork, add all wet ingredients and mix thoroughly until its a smooth and running liquid. place mug in microwave and set on full power for 2 minutes after the timer has gone off, let cake sit in microwave for 30 seconds. serve plain, dusted with sugar,with vanilla ice cream or whipped cream -- whatever catches your fancy.
Ingredients • 1 cup flour • 1/4 cup cocoa • 1 1/4 tsp baking powder • 1/4 cup butter • 3/4 cup sugar (powdered) • 1/4 cup water • 2 eggs • 1/2 tsp vanilla essence • 1/8 tsp salt • 6 inch round greased baking tin Mix the flour, cocoa, baking powder, butter, sugar, water and vanilla and beat together. Add the eggs and beat the batter smooth. Transfer onto the baking tin. Heat the pressure cooker, covered but without the pressure for 3-4 minutes on high heat, then place the cake tin in the empty cooker (do not add water in the cooker). Cover again without the pressure, lower the flame and let cook till done (about half an hour).
Ingredients 1-1/2 cup all purpose flour (plain flour, maida) 2 tablespoons corn starch, or arrowroot 1/4 cup coco powder 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt 1 cup silky tofu ( soft tofu will also work) 1/2 cup unsalted butter at room temperature 1 cup sugar 1 tablespoon vanilla essence 1 tablespoon vinegar, I am using rice vinegar Approx. 1/3 cup milk For Chocolate Ganache 1/2 cup chocolate chips, semi-sweet 1/3 cup heavy cream 1 teaspoon vanilla essence
Ingredients 1 cup rice 1/4 cup chana dal 1/4 cup urad dal split with skin 1/4 cup toor dal 1 teaspoon turmeric About 1 inch piece ginger chopped 1-2 green chili adjust to taste 1-3/4 teaspoons salt 2 teaspoons sugar 1/8 teaspoon asafetida 1/2 cup yogurt 2 tablespoon oil 1 cup laucki shredded (opo squash, bottlegourd, doodhi) 1 teaspoon lemon juice 1 teaspoon Eno fruit salt For Seasoning 1 tablespoon oil 1 teaspoon 1 teaspoon mustard seeds 1/8 teaspoon asafetida 1 tablespoon sesame seeds Also need 2 teaspoon oil to grease the baking pan 8x8 baking pan, for this recipe I prefer glass baking pan
Ingredients 1-3/4 cup all-purpose flour (maida or plain flour) 4 tablespoons corn starch 1 1/2 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1 cup unsalted butter room temperature 1 cup sugar 2 teaspoons vanilla extract 1/2 cup yogurt room temperature 1 cup milk room temperature Strawberry Sauce 1 cup raspberry, use fresh or frozen 1-1/2 cup strawberry, use fresh or frozen 1/4 cup fresh orange juice 1 tablespoon corn starch 3/4 cup sugar Also Need Cake molds
• 175g digestive biscuits • 75g /2½ oz butter, melted • 400g white chocolate • 400g strawberries • 300g tub full-fat soft cheese • 200ml double cream Method 1. Crush the biscuits with a rolling pin to fine crumbs, add the melted butter and mix well. Tip the mix into a 20cm lined, loose-bottomed cake tin, smooth with the back of a spoon and put in the fridge for 30 mins. 2. Melt 375g of the chocolate in a microwave or glass bowl set over a pan of simmering water, then allow to cool slightly. 3. Take out 6 nice-looking strawberries and set aside. Blitz the remaining strawberries in a food processor until smooth, then add them to a bowl with the soft cheese and cream. Beat until really smooth and thick, then stir in the melted white chocolate. Pour on top of the biscuit base and smooth the top. Place in the fridge and chill overnight. 4. Halve the reserved strawberries and place on top of the cheesecake. Melt the remaining 25g chocolate and drizzle over the top, then keep chilled until ready to serve.
• ingredients • 1 1/2 cups unbleached all purpose flour • 10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes • 3 tablespoons powdered sugar • 2 large egg yolks • 1 tablespoon fresh lemon juice • 1 tablespoon plus 1 1/2 teaspoons water • 1/2 cup heavy whipping cream • 6 ounces bittersweet or semisweet chocolate, chopped • 1 1/2 teaspoons Kahlú a, other coffee flavored liqueur, or strong coffee • 1 teaspoon vanilla extract • 4 cups fresh raspberries (three 6-ounce containers) • 3 tablespoons seedless raspberry jam 1. preparation 2. Using on/off turns, mix flour, butter, and sugar in processor until coarse meal forms. 3. Mix egg yolks, lemon juice, and 1 tablespoon water in small bowl. Add to processor; mix until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic. Chill 30 minutes. DO AHEAD: Dough can be made 2 days ahead. Keep chilled. 4. Preheat oven to 375°F. Butter 9-inch diameter tart pan with removable bottom. Roll out dough on lightly floured work surface to 12-inch round. Fit dough into pan; trim overhang. Freeze 20 minutes. 5. Bake crust until golden, 25 minutes; cool. 6. Meanwhile, bring cream just to boil in small saucepan. Remove from heat. Add chocolate; stir until smooth. Stir in liqueur and vanilla. Cool ganache 15 minutes. 7. Transfer cooled crust to platter. Spoon chocolate ganache into crust and smooth top. Arrange raspberries atop chocolate. Stir raspberry jam and 1 1/2 teaspoons water in small saucepan over medium heat until smooth. Brush warm glaze over berries. DO AHEAD: Can be made 8 hours ahead. Cover and let stand at room temperature.
YOU’LL NEED: – 1 box white cake mix (baked as directed on box) – 1 can vanilla frosting – 1/2 tsp peppermint extract – White Candy Melts – 2 bags – Candy Canes, crushed – Red Candy Melts – 1 bag (optional, used only for design #2) – Styrofoam – sheet or blocks – 6? white Lollipop Sticks – Red Ribbon – Hot Glue (or clear-drying tacky glue) INSTRUCTIONS: 1. After cake is cooked and cooled completely, crumble into large bowl. 2. Mix thoroughly with 1 can frosting. (I use the back of a large spoon, but it may be easier to use fingers to mix together. But, be warned, it will get messy. Also, you may not need the entire can of frosting, so start out by using almost the entire can and add more if you need to.) 3. Roll mixture into quarter size balls and place on wax paper covered cookie sheet. (Should make 45-50) 4. Melt chocolate in the microwave per directions on package. (30 sec intervals, stirring in between.) 5. Dip the tip of your lollipop stick in a little of the melted candy coating and insert into the cake balls. (Insert a little less than halfway.) 6. Place them in the freezer for a little while to firm up. 7. Once firm, carefully insert the cake ball into the candy coating by holding the lollipop stick and rotating until covered. Once covered remove and softly tap and rotate until the excess chocolate falls off. Don’t tap too hard or the cake ball will fall off, too. 8. While still wet, roll cake pops in crushed candy canes (for design #1)* 9. Place in a styrofoam block to dry.
Quick and Easy, Egg-free Chocolate Cake made in Microwave at home in less than 5 mins. To be precise, at 4:30 minutes. Frosted with low fat cream, whipped by hand.. Chocolate flavored Whipped Amul cream, and cherries to go on.. Its a pure chocolate affair! Easy to make, tastes outstanding! Here, we start our Microwave Cooking series :) So, whatcha you looking for? Cook this Easy Peasy Microwave Eggless Chocolate Cake in 5 minutes and whip up amul cream which is easily available.. Keep cooking!
This velvety red dessert is a please to the eyes, not to forget the taste. Soft, Moist layers of Mild Chocolate Cake and whipped cream cheese frosting together just melts in the mouth.. Baked in a cooker and without eggs, makes this a to-go recipe anytime with no fuss! So, why dont you try making this Red Velvet Cake which is a part of Eggless Baking Without Oven?
These eggless melt in mouth cookies made in cooker are a hit for sure! Cookies or Biscuits, whatever you call these literally melt in the mouth and are a basic kinda cookies which are easy peasy to cook off and are extremely delectable.. Comes on our series Eggless Baking Without Oven :) Now, all you need is a cuppa cappuccino and a couple of melting moments
Dark Chocolate Mousse, Mango Mousse, White Chocolate Mousse. All made without any eggs, without any gelatin. This light and fluffy chilled dessert is absolutely irresistible. As light as clouds! This triple layer mousse is so quick and easy to make yet looks fantastic and tastes out of the world.