Eggless Brownie Served with Ice-cream

Chocolate, who on earth would not like chocolate. I never knew how different brownies are from a normal chocolate cake, until I made to discover the taste. If you love chocolate, then brownie is your thing. It is usually served with ice-cream, so let’s begin. 🙂

Ingredients

  • 1 Cup coarsely cut Dark Chocolate (I use the dairy land dark chocolate bar)
  • ½ Cup Butter + 2 tbsp. corn oil
  • 1 Cup Whole Sugar
  • 1.5Cups home baking
  • 3 tbsp. cocoa powder
  • ¼ Cup Curd (Home Made)
  • ½ Cup Milk
  • ½ Cup crushed walnuts (optional)
  • ½ tsp. baking powder
  • ¼ tsp. Soda bicarbonate
  • ¼ tsp. Salt

Method

  • Coarsely cut the dark chocolate, melt the butter in the microwave and mix it with the chocolate, mix until the chocolate melts. You can microwave it for 2 minutes to melt is well until smooth.
  • Now add the sugar and mix well until sugar melts, keep stirring with the spatula, add the curd and mix well.
  • Sieve the home baking flour, cocoa powder, baking powder, soda bicarbonate and salt. Mix well; add ½ cup milk and mix like cut fold method.
  • Finally add the 2tbsp. oil and the batter should be shining. Use a baking paper, to pour the batter in the baking tray, and then bake.
  • Bake for 30-40 minutes at 180C

For Garnishing

  • Melted dark chocolate compound and melted white chocolate compound use a spoon to draw the lines and serve with vanilla ice-cream. (melt the compound using a double boiler and add 1 tbsp. corn oil for the shiny look)

20190220_20104820190220_20105220190220_201150

Advertisements

EGGLESS Chocolate Cup Cake

Hurray for this one, I love baking but my cakes go through a lot of trial and error processes, well this recipe I got after trying several other recipes. I realised if you use oil in your cake batter instead of butter, the cakes are softer and moist as oil is way much lighter than butter. The even have a longer shelf life. Ill post a picture of the cups I use for my cake measurements, alternatively you can buy a scale that depicts the exact grams you need. But I personally don’t have that patience so I prefer using the cup measurements.

For the batter Ingredients (Makes 24 pcs)

  • 1 Mug glass Buttermilk (I used homemade curd and added some water) normal glass. (Chaas)
  • 2 cups Sugar (whole sugar)
  • ½ cup corn oil
  • 11/4 cup home baking
  • ¼ cup cocoa powder
  • 1 tsp. baking powder
  • ¼ tsp. soda bicarbonate
  • ¼ cup milk
  • 1 tsp. vanilla essence

For the frosting (just enough for the 24pcs)

  • 5 tbsp. soft salted butter
  • 2 tbsp. cocoa powder
  • 1 cup powdered sugar
  • 1 tsp. vanilla essence
  • Oreo Sprinkles

Method

  • In a bowl, add buttermilk, oil and sugar, whisk it until you get a pasty texture until the sugar melts. Sieve in all the dry ingredients and MIX THE BATTER WITH A SPATULA until you get a proper Cake batter.
  • Pour the mixture into the cake cups, ¾ filled up. Preheat the oven for 10minutes and bake for 20minutes at 200C.
  • For the frosting mix all the ingredients above except the sprinkles. Use a whisking machine until you get a smooth creamy texture; fill it in a piping bag.
  • Now once the cupcakes cool down, using the piping bag lay the design and sprinkle the Oreo sprinkles.

img-20190208-wa0019.jpeg

20190208_221224

 

Queen Cakes (Eggless)

Wow wow longggggggg awaited recipee. Every body can generate a sweet tooth on hearing the name of cakes. This super easy and super spongy cakes are so easily made at home. So if you have a cake tooth, here is n eggless recipe. Please note this batter can also be made as a wholesome cake.

Ingredients

  • 500 gms Self Raising flour
  • 240 gms sugar, Powdered
  • 250 gms butter
  • 1 tsp Vanilla essense
  • 21/4 cup hot milk
  • 11/2 tsp baking powder

Method

  • Cream butter and sugar until light and fluffy.
  • Pour hot milk little at a time and continue mixing
  • Cool the micture. Fold in the remaining ingredientsto make a soft liquid dough
  • Place paper cake cases in a tray and fill with one tbsp of the mixture
  • Sprinkle cake sweets on top
  • Pre-heat oven and bake at 170 degrees for 15 minutes until golden brown
  • Cool and store in an air tight container