How To make Chocolate Divine Cake

???? No Eggs, No Dairy, All Delight! Try Our Divine Chocolate Cake Recipe Now! ???????? You need:

???? Experience Pure Joy: Bake Your Way to Bliss with This Chocolate Magic Cake! ????????

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Absolutely Egg-free and Dairy-free Chocolate Magic! ????✨ Brace yourself for a dessert that'll blow your taste buds away with its moist, rich chocolatey goodness. Dive into the pleasure of making it – no regrets guaranteed! ????

For this enchanting cake, gather your ingredients:

- Flour - 210 g
- Coconut milk from @plantbdairy (or regular water) - 240 g. An excellent alternative to cow's milk, giving a delightful creamy flavor! ????
- Refined vegetable oil - 75 g
- Cocoa powder - 35 g
- Baking powder - 10 g (approximately 1.5 tsp)
- Sugar - 100 g
- Vanilla sugar - 20 g
- Salt - 1/4 tsp

For the luscious glaze:

- Chocolate - 90 g
- Vegetable oil - 3 tbsp

Now, let the magic unfold step by step:

1. In a mixing bowl, thoroughly combine flour, cocoa, and baking powder.
2. Add sugar, vanilla sugar, and a pinch of salt.
3. Gradually pour in room temperature coconut milk (or water) and vegetable oil. Mix until smooth.
4. Carefully pour the batter into a 20 cm diameter baking pan.

Bake in a preheated oven at 180°C for approximately 30-40 minutes. Check for doneness with a wooden skewer. Remove from the oven and let the cake cool.

And now, for the most magical moment:

1. Melt the chocolate (you can use a microwave or a double boiler).
2. Add vegetable oil and mix thoroughly.
3. Pour this enchanting glaze over your cake.
4. Pop it into the fridge for an hour.

And, of course, serve it with a scoop of protein ice cream. Immerse yourself in this flavor paradise and relish every heavenly bite! ????????????

How to make Divine Chocolate Cake with Raspberry Filling | Cooking with Zahra

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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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