Category: Chocolates

MINI CHOCO CHUNK CAKE

Little chocolate joy .

A moist, crumbly, tasty cake packed with chunky, melt in the mouth chocolate chunks….this truly is the ultimate cake..

INGREDIENTS:

  • 1/4 cup Flour
  • 2 tbsp Curd
  • 2tbsp Caster sugar
  • 20 gm Salted Butter
  • 1/4 tsp Baking powder
  • 1/8tsp Baking soda
  • 1 tbsp Condensed milk
  • 1/4 cup Milk
  • 2tbsp Cocoa PowderFew drops of Vanilla essence
  • A small pinch of Salt
  • Chopped dark chocolate (optional)

INSTRUCTIONS:

  1. In a bowl whisk butter  and sugar until combined and pale .
  2. Add in the yogurt and vanilla extract and mix to combine
  3. Add milk and milkmaid and mix to combine .( Do Not worry if the mixture curdles
  4. Finally add in the dry ingredients and mix until it comes together
  5. Do not over mix
  6. Fill in ramekins ( I have heart shape )
  7. Add some chocolate chunks.Tap it and Bake at 180° preheated oven for 15-20 minutes untill the toothpick comes out clean.

NOTES:

  • Do Not worry if the mixture curdles before adding dry ingredients. As it is supposed to happen because butter and milk do not mix together.
  • Once Dry ingredients are mixed, Mix the Batter untill there are no lumps.
  • I have used  remekins, You can use any mould. Just keep an eye on it after 15 minutes of baking.
  • Bake at 180° preheated oven for 15-20 minutes untill the toothpick comes out clean. 

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CHOCOLATE WALNUT ALMOND CUPS

Gluten Free and No Bake .
If you are looking for a simple yet healthy and delicious sweet fix this is it . You are going to love these chocolate cups .

INGREDIENTS:

  • 1 cup soft pitted dates
  • 1 /2 cup walnuts
  • 1/2 cup almonds
  • 1/3 cup gluten free oats
  • 1 tsp honey

INSTRUCTIONS:

  1. Blend all these ingredients in a food processor.
  2. Scoop and press into a mini cupcakes mold.
  3. Set in the refrigerator.
  4. Melt 1/2 cup dark chocolate .
  5. Pour into each cup and set back into the freezer for 15 min.

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NUTELLA SABUDANA KHEER

Try the most popular Indian dessert kheer, with a dash of nutty, and creamy-rich Nutella to make your loved ones drool over this irresistible dessert.

You have to try the nutella flavored kheer. It just taste yummy. The hazelnut chocolate flavor tastes superb in this dessert.

INGREDIENTS:

  • 1/2 cup medium-sized sabudana
  • 2 cups water, for soaking
  • 3 cups full cream milk
  • 1/2 tsp vanilla essence
  • 1 tbsp cashew bits
  • 1 tbsp almonds flakes
  • 1/4 cup Nutella (adjust the quantity according to taste)
  • Nuts or chocolate shavings to garnish
  • 1/4 th cup dark chocolate (optional)

INSTRUCTIONS:

  1. Rinse and soak the sabudana in two cups of water for an hour. Drain and set aside.
  2. In a deep, heavy-based pan, bring the milk to a boil over medium heat.
  3. Once the milk boils, lower the heat and add the sabudana, vanilla essence, cashews, almonds and stir for a few minutes.
  4. Turn the heat back up to medium-low and cook the mixture, scraping down the sides of the pan and stirring often, until the sabudana are cooked through and the kheer thickens. Turn off the heat and add the Nutella and melted dark chocolate. Stir until well combined.
  5. Garnish with chopped nuts or chocolate shavings and enjoy the sabudana kheer warm or chilled.
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BROWNIE MILKSHAKE

Here’s a recipe of a brownie shake !! One of my fav things to make with left over brownies . It takes no time to make and is absolutely delicious .

INGREDIENTS:

  • chopped brownies
  •  1 cup milk
  •  2-3 scoops of vanilla icecrea
  • .Chocolate chips if you have
  •  some ice cubes

INSTRUCTIONS:

  1. Blend all the ingredients together smoothly ! And that’s it .
  2. Serve it with choice of toppings .I love topping with whipped cream and some chocolate chips and some brownie.
  3. you can use instant coffee too.

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RICH EGGLESS CHOCOLATE CAKE

This Rich Eggless Chocolate Cake Recipe is so delicious and it just satisfies your Chocolate carvings.
It just has the basic ingredients, flour, oil, curd, cocoa powder and sugar.

INGREDIENTS:

  • 3/4 cup All purpose Flour/Maida
  • 1/2 cupCocoa Powder
  • 1/4 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • pinch of Salt
  • 1/3 cup Oil
  • 3/4 cup Castor Sugar
  • 1/2 cup Hung Curd / Yoghurt
  • 1/2 tsp Vanilla Extract
  • 1/4 cup Milk
  • 1/2 tsp Vinegar

INSTRUCTIONS:

  1. Measure all the dry ingredients and whisk it.
  2. Using a whisk, beat oil and sugar till mixed.
  3. Add hung Curd and vanilla extract.
  4. Mix Milk and vinegar, let it stand for 5 min.
  5. Whisk dry and wet ingredients together. Mix well till incorporated.
  6. Pour it in a loaf pan or 6″ pan and bake it for 20-30 min.
  7. Let the cake cool down completely before applying cream.
  8. Granish with some nutella and enjoy .You can decorate as per your choice .

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EGGLESS CHOCOLATE CAKE WITH CHOCOLATE GHEE SPREAD TOPPING

Chocolate cake with chocolate ghee spreads from @epigamia.official ×@deepikapadukone https://epigamiastore.com/
Totally crushing 

 over these amazing Chocolate ghee spreads from @epigamia.official .These ghee spreads are sinfully delicious, preservative free and withput palm oil .Bliss in every bite .

I tried 2 variants:
Dark chocolate Orange And
Chocolate Caramel

I personally loved the combination of chocolate and orange, works well for me.

INGREDIENTS:

  • 3/4 cup All purpose Flour/Maida
  • 1/2 cup Cocoa Powder
  • 1/4 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • pinch of Salt
  • 1/3 cup Oi l
  • 3/4 cup Castor Sugar
  • 1/2 cup Hung Curd / Yoghurt
  • 1/2 tsp Vanilla Extract
  • 1/4 cup Milk
  • 1/2 tsp Vinegar
  • 1/4 cup epigamia chocolate ghee spread

INSTRUCTIONS:

  1. Measure all the dry ingredients and whisk it.
  2. Using a whisk, beat oil and sugar till mixed.
  3. Add hung Curd and vanilla extract & chocolate spread
  4. Mix Milk and vinegar, let it stand for 5 min.
  5. Whisk dry and wet ingredients together. Mix well till incorporated.
  6. Pour it in a loaf pan or 6″ pan and bake it for 20-30 min.
  7. Let the cake cool down completely before applying cream
  8. decorate with Epigamia chocolate ghee spread .
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