Eggless Chocolate Truffle Cake | NO OVEN & EGGLESS Choco Truffle Cake #chocotrufflecakenooven
Hi friends,
Hope all are doing good.
Here is the recipe of the much requested Eggless chocolate truffle cake with oven
In this video you will see how to make perfect eggless sponge and a silky smooth chocolate ganache.
(Let me know in the comments if you are interested to see the same video in Hindi)
More Baking Video Recipes are available in my Channel.
Recipe of Choco truffle cake(with eggs)
Mango cake with cream cheese custard filling
Eggless Banana Cake with caramel sauce (without oven)
Eggless Vanilla Pudding cake (Microwave)
Carrot Cake without measuring cup or oven
Pineapple upside down cake
Eggless Vanilla Cake without Milkmaid, Curd, Butter Essence
Ingredients,
oil - 1/4cup (60ml) (used sunflower oil)
Powdered sugar - 1/2cup (50gm)
Hung curd - 1/2cup (125ml) (should be in room temperature)
All purpose flour - 3/4cup + 2tbs (104gms)
cocoa powder - 2tbs (16gms)
baking powder - 1/2tsp (3gms)
baking soda - 1/4tsp (1.5gms)
salt - 1/8tsp (a pinch)
instant coffee powder - 1tsp (4gms) (optional)
warm milk - 2tbs(30ml) (use as required more or less)
Used 4inch cake tin,
(grease with oil, line with parchment paper and dust with cocoa powder)
To Bake on stove top,
Preheat the vessel for 10mins on medium high flame,
Bake for10min on medium flame and 20mins on low flame
For convection Bake at 180c for 20mins
For the filling
Peanut butter - 2tbs
Chopped roasted almonds and chocochips
Sea salt - a pinch
For chocolate ganache
fresh cream - 1/4cup (used Amul cream)
dark chocolate - 3/4cup
(used 1/2cup Morde dark compound and 1/4cup Amul dark chocolate)
For syrup to soak
Black coffee - 3tbs
powdered sugar - 2tsp
For chocolate sauce
Some chocolate ganache
Some fresh cream
Soft butter - 1/2tsp
Black gel colour - 2 drops(optional)
Microwave for 10sec to get flowing consistency
Used 8 inch cake board and gold edible sprinkles of different sizes to decorate the cake.
If you are trying this recipe then don't forget to tag mw on Instagram.
Query Solved
Eggless Choco Truffle Cake
Eggless Chocolate Truffle Cake
Eggless Choco Truffle cake recipe in English
No Oven Choco Truffle Cake
Chocolate Truffle Cake without Oven and Eggless
#chocotrufflecakerecipe
#Chocotrufflecakerecipewithout oven and Eggless
#Trufflecakerecipe
#
Cream Chocolate Caramels How to Cook Guide Recipe
CREAM CHOCOLATE CARAMELS
Mix together in a granite-ware saucepan half a pint of sugar, half a pint of molasses, half a pint of thick cream, one generous tablespoonful of butter, and four ounces of chocolate. Place on the fire and stir until the mixture boils. Cook until a few drops of it will harden if dropped into ice-water; then pour into well-buttered pans, having the mixture about three-fourths of an inch deep. When nearly cold, mark into squares. It will take almost an hour to boil this in a granite-ware pan, but not half so long if cooked in an iron frying-pan. Stir frequently while boiling. The caramels must be put in a very cold place to harden.
Caramel (, or ) is a medium to dark-orange confectionery product made by heating a variety of sugars. It can be used as a flavoring in puddings and desserts, as a filling in bonbons, or as a topping for ice cream and custard.
The process of caramelization consists of heating sugar slowly to around 170 °C (338 °F). As the sugar heats, the molecules break down and re-form into compounds with a characteristic color and flavor.
A variety of candies, desserts, and confections are made with caramel: brittles, nougats, pralines, flan, crème brûlée, crème caramel, and caramel apples. Ice creams sometimes are flavored with or contain swirls of caramel.
Etymology
The English word comes from French caramel, borrowed from Spanish caramelo (18th century), itself possibly from Portuguese caramel. Most likely that comes from Late Latin calamellus 'sugar cane', a diminutive of calamus 'reed, cane', itself from Greek κάλαμος. Less likely, it comes from a Medieval Latin cannamella, from canna 'cane' + mella 'honey'. Finally, some dictionaries connect it to an Arabic kora-moħalláh 'ball of sweet'.
Caramel sauce
Caramel sauce is made by mixing caramelized sugar with cream. Depending on the intended application, additional ingredients such as butter, fruit purees, liquors, or vanilla can be used. Caramel sauce is used in a variety of desserts, though most notably as a topping for ice cream. When it is used for crème caramel or flan, it is known as clear caramel and only contains caramelized sugar and water. Butterscotch sauce is made with dark brown sugar, butter, and often a splash of whiskey. Traditionally, butterscotch is a hard candy more in line with a toffee, with the suffix scotch meaning to score.
Toffee
Toffee, sometimes called caramel candy, is a soft, dense, chewy candy made by boiling a mixture of milk or cream, sugar(s), glucose, butter, and vanilla (or vanilla flavoring). The sugar and glucose are heated separately to reach 130 °C (270 °F); the cream and butter are then added which cools the mixture. The mixture is then stirred and reheated until it reaches 120 °C (250 °F). Upon completion of cooking, vanilla or any additional flavorings and salt are added. Adding the vanilla or flavorings earlier would result in them burning off at the high temperatures. Adding salt earlier in the process would result in inverting the sugars as they cooked.
Alternatively, all ingredients may be cooked together. In this procedure, the mixture is not heated above the firm ball stage (120 °C [250 °F]), so that caramelization of the milk occurs. This temperature is not high enough to caramelize sugar and this type of candy is often called milk caramel or cream caramel.
Salted caramel
Salted caramel is a variety of caramel produced in the same way as regular caramel, but with larger amounts of salt added during preparation. Originally utilised in desserts, the confection has seen wide use elsewhere, including in hot chocolate and spirits such as vodka. A study conducted in 2017 by the University of Florida suggested that the popularity of salted caramel is due to its chemical composition, as all of its main ingredients have effects on the reward systems of the human brain, resulting in a process described as hedonic escalation.
Caramel colouring
Caramel colouring, a dark, bitter liquid, is the highly concentrated product of near total caramelization, used commercially as food and beverage colouring, e.g., in cola.
Chemistry
Caramelization is the removal of water from a sugar, proceeding to isomerization and polymerization of the sugars into various high-molecular-weight compounds. Compounds such as difructose anhydride may be created from the monosaccharides after water loss. Fragmentation reactions result in low-molecular-weight compounds that may be volatile and may contribute to flavor. Polymerization reactions lead to larger-molecular-weight compounds that contribute to the dark-brown color.In modern recipes and in commercial production, glu