Chocolate Cheesecake | No Bake Cake Recipe | Divine Taste With Anushruti
Watch how to make Eggless Chocolate Cheesecake, a mouth watering recipe by Anushruti.
Here is a guilt trip down the chocolate cheesecake lane. Sinfully sweet and easy to make, no bake chocolate cheesecake, which you should definitely try for this Christmas. It is amazingly sweet and serves best to satisfy the chocolaty craving of chocolate addicts!
Note : You can either make this in a deep dish 8″ springform pan or a 9″ regular pan. Garnishing is optional and you could leave it plain, sprinkle some grated chocolate over it or make some pretty decorations.
Ingredients:
For the base:
- 125 gm (8 large or 10 regular) digestive biscuits
- 1 tbsp cocoa powder
- 60 gm (1/4 cup) butter at room temperature
For the cake filling:
- 5 gm agar agar or chinagrass
- 250 ml (1 cup) water
- 500 gm (2 cups) mascarpone cheese
- 160 gm (1 cup) icing sugar or confectioners sugar
- 200 gm (3/4 cup) thick yogurt
- 1 tbsp pure vanilla extract or vanilla paste
- 250 gm dark chocolate (1 1/2 cups) chopped or semi sweet chocolate chips + 2 tbsp butter
Method:
Prepare the base:
- Place the biscuits in a zip loc pouch, seal and with the help of a rolling pin, crush the biscuits to a fine powder. Alternatively, process the biscuits in a food processor until they turn into a fine powder.
- Put the biscuit powder in a mixing bowl, add the cocoa powder and the room temperature butter and mix with your finger tips until the mixture resembles bread crumbs and the butter is well mixed into the biscuit powder. Alternatively, make this in a food processor.
- Press this mixture over a the base of a deep 8” (20 cm) or regular 9” (23 cm) springform pan or a pan with a detachable base.
- Refrigerate for half an hour or place in the deep freezer for 10 min.
Prepare the filling:
- If the china grass is in bars, process it into flakes in a blender. Place the chinagrass in a bowl of water (1 cup, 250 ml) and allow it to soak while you prepare the other ingredients for the filling.
-In a large bowl or the bowl of a stand mixer if using one, beat the mascarpone, sugar & yogurt until smooth and creamy, with a wire whisk or a hand blender or the paddle attachment if using a stand mixer. Stir in the vanilla, mix well and keep aside.
-Melt the chocolate with the butter in a double boiler. Allow to cool slightly and then slowly stir it into the mascarpone mixture and mix well.
-Place the chinagrass with the water and allow it to melt, stirring all the while, over a low flame. Once it melts completely pour it over a strainer into the cheese-chocolate mixture, stirring the cheese mixture all the while.
-It is important to keep stirring the cheese mixture as china grass sets very fast and we need to prevent the formation of tiny lumps.
Immediately pour the prepared mixture into the prepared crust.
-Allow to set in the refrigerator for 3 to 4 hours before serving.
Garnish with grated chocolate if desired.
Makes one deep 8” or regular 9” cheesecake.
*For a gluten free version, use gluten free cookies!
Host: Anushruti RK
Copyrights: Rajshri Entertainment Private Limited
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Black Forest Cake Recipe | Homemade Eggless Cake Recipe | Divine Taste With Anushruti
Learn how to make black forest cake at home, a delicious cake recipe by Anushruti only on Rajshri Food.
A perfect cake for all good occasions, which is also one of the most popular cakes of all times, the divine Black Forest Cake! This cake is creamy, tempting and delicious and Anushruti will guide you to make a perfect black forest cake at home only on Rajshri Food.
Ingredients: (Makes one tall 8″ cake)
Using good quality ingredients, chocolate, cream and cherries is vital to the success of this recipe.
For the chocolate cake:
200 gm (1 1/2 cups) plain flour
50 gm (1/4 cup) good quality cocoa powder
30 gm (4 tbsp) fine sugar
2 tsp baking powder
1 tsp baking soda/ sodium bicarbonate
1 tin/400gm sweetened condensed milk
150 gm (3/4th cup) butter melted
1 tbsp vanilla
250 ml (1 cup) water
For the cherry syrup:
175 ml (3/4 cup) water
1 cup cherries
4 to 5 tbsp sugar
For the whipped cream:
2 to 3 cups whipping cream
sugar if required
chocolate shavings and fresh cherries for decoration
Method:
Begin by greasing and lining the bases of two 8” round cake tins with grease proof paper/baking parchment/butter paper. Alternately use a deep 9” or 10” round pan and then cut the cake into layers. If you have only one tin then, you can bake twice using the same cake batter.
In a mixing bowl, assemble 200 gm (1 1/2 cups) flour, 50 gm (1/4 cup) cocoa powder, 30 gm (4 tbsp) sugar, 2 tsp baking powder and 1 tsp baking soda, mix with a spoon and sieve once to make the mixture uniform.
Preheat the oven at about 150 c/300F.
Add in the condensed milk, 150 gm melted butter, 1 tbsp vanilla and 250 ml (1 cup) water to the flour mixture. Beat with an electric hand mixer, stand mixer, whisk or spoon just until the mixture is uniform and smooth and there are no lumps. This shouldn’t take more than a minute with an electric hand mixer/beater. Be careful not to over beat as this tends to stiffen the batter which might lead to a less softer cake.
Pour the batter into the prepared cake tins and bake for 25 to 30 or until a skewer or toothpick comes out clean.
After the cakes are done, allow them to rest in their tins for 3 to 4 minutes and then invert them on to a cooling rack.
For the cherry syrup
- When the cakes are baking, make the cherry syrup. In a small saucepan, you need to put in 175 ml (3/4th cup) water, 4 to 5 tbsp sugar and 1 cup of pitted cherries. You have to heat this until the sugar dissolves and begins to boil.
- After the syrup boils for 2 to 3 minutes, turn off the heat and allow to cool. After it is cool, strain the cherries and reserve the syrup.
- While the cherry syrup cools, whip the cream until soft peaks form.
To assemble:
- Place one half of the cake over a serving plate. Put some cherry syrup all over it. Spread the whipped cream, leaving 1/4” space at the borders. Place the strained cherries over it.
- Carefully place the other half of the cake and moisten it with the cherry syrup. With the help of a palette knife level both the cakes, by pressing the knife over the sides, rotating the cake at the same time.
- Whip the remaining cream until stiff peaks form.
- Spread the whipped cream on top of the cake and cover it over the sides as well. With the help of a cone and an icing nozzle place stars or rosettes on the edges of the cake. To make it prettier, place a cherry on the top of each design.
- With the help of a vegetable peeler, peel a bar of chocolate to get chocolate curls. Place some chocolate curls in the center of the cake. If the temperature is hot, then you can chill your chocolate and that will make it easier to shave off the chocolate. Place some mini chocolate curls on the sides of the cake as well.
- Chill in the refrigerator for about 2 to 3 hours before slicing.
Host: Anushruti RK
Copyrights: Rajshri Entertainment Private Limited
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