Eggless Chocolate Cake

Blogging Marathon # 38 , Week 4 Day : 3

Theme : Kids Delight - Chocolate
Course : Desserts

Eggless Chocolate Cake in just 5 minutes time sounds awesome and mouthwatering too. Today we are going to make a quick Chocolate Cake in microwave which is quick and sinfully chocolaty. I wanted to bake this cake since i ever first had in 2011 at my friends place. While browsing for choco chip recipes I came across this recipe and it sounded very similar.

EgglessChocolate Nankhattai

Blogging Marathon # 38 , Week 4 Day : 1

Theme : Chocolate
Course : Breakfast / Snacks

Eggless Chocolate Nankhattai are rich, buttery, highly indulging and sinfully chocolatty nankhattai aka Cookies with delicate flavour of rich cocoa and chocolate chips.

How to Perfect Hot Chocolate

Blogging Marathon # 38 , Week 2 Day : 3

Theme : How to Cook the perfect Series : How to Make Perfect Hot Chocolate
Course : Drinks & Beverages

Hot Chocolate also known as hot cocoa it is heated beverage. It was first invented in Mexico and later became popular in Europe and now it is the most favorite hot beverage after Tea and Coffee. There are many version available, is typically made from shavings of Chocolate, Milk, cream, melted chocolate, the other version which is popular is made from Cocoa powder which is known as drinking chocolate.

Eggless Italian Chocolate and Hazelnut Cake - Torta Gianduia

Blogging Marathon # 38 Week 1 Day : 2

Theme : One dish, Different Country - Cakes from Around the World - Torta Gianduia

Course : Dessert


When this months Blogging Marathon Challenge I chose One dish different countries as my theme for this week. There are so many dishes around the world which are resemble and am going to post on the most famous cake dessert which are specially prepared during festivals such as Swiss cake for Christmas, Torta Gianduia made specially during Carnival festival.

Gianduia is a sweet chocolate containing hazelnut, invented in Turin by Caffarel in 1852. It takes its name from marionette character which represents Piedmont, the Italian region where Gianduia chocolate was invented. Traditionally Gianduia cake preparation is very elaborate and the traditional recipe uses no flour at all, but only bitter chocolate, sugar, butter, water, and heavy cream.  This version is eggless, and so does include flour.  It tastes just as good, though!

Toffee Bars

Diwali is not only festival of lights but also festival of joy and happiness, we have tradition of making sweets and savory not only for family members but also for friends and relatives. My friends wait for festivals as they know that they would get some treats from my place and expectations are also very high from me to produce something new and innovative from my kitchen. This Diwali was the most busy one for me, had so many projects running simultaneously  and  had loads of sweets to prepare.

Ferrero Roucher Tart

This month's challenge for Eggless Baking Priya Srinivasan of Enveetu Kitchen suggested this chocolaty and love of every one Ferrero Roucher Tart for Gayatri's Baking Eggless. The tart is all time favorite of my family. The original recipe is inspired from Trissalicious, have made some changes in hazelnut spread as my husband personally prefers soft and sticky topping. The mousse was the best thing i enjoyed making in this dish, i substituted egg with heavy whipping cream and veg gelatin. Am sorry could not post the step by step pic of the recipe as was busy in preparing dishes for my dinner party.

Eggless Pate Choux Pastry and Eggless Chocolate Mousse

This months challenge at Gayatri's Baking Eggless Group is Pate Choux Pastry and Chocolate Mouse. Choux pastry, or pâte à choux (pronounced : [pat a su] is a light pastry dough used to make perfiteroles, croquembouches, eclairs, Frenchcrullers, beignets and gougeres. It contains only butter, water/ milk, flour and egg.

When baking pate a choux, the choux is baked first at high temperature, and then finished at low temperature. The reason for this is that choux pastry is leavened with steam, rather than a chemical leavening agent like baking soda or baking powder, or a biological leavening agent like yeast. The high initial temp in baking choux is what generated the steam to cause it to rise. The word choux in French means cabbage and choux pastry gets its name from the fact that the little balls of choux paste used to make cream puffs resembles little cabbage.