Thursday 24 October 2013

Eggless Milk Chocolate Cake!

Blogging after a really really long time, so I will make sure it is worthy of your time :-)
This is an egg less cake recipe that came out of no where! Wanted to make a tofu cake and finally realized I did not have it and that is how this yummy recipe came into being!

No eggs, no excess fat, no exotic ingredients, this delightful cake will surely win your heart. 


1/2 cup Mirinda (or any aerated orange juice)
1/2 cup minced fresh paneer
1/4 cup milk
2 cups flour
1 cup powdered sugar
1/2 cup milk powder
2 tsp baking soda
1 tsp baking powder
1/2 cup vegetable oil
1/2 tsp butter 

Ingredients for chocolate sauce 
1/4 cup pieces of milk chocolate bar
1 heaped tsp cocoa powder

Put flour, baking powder, baking soda, pinch of salt in a bowl and mix well.

Add paneer, milk, oil and Mirinda and mix thoroughly using wooden spatula.
Now use an electric blender and beat the mixture for not more than 3 minutes.

Meanwhile, preheat the microwave at 170 degrees.

Grease your baking tin with butter and lightly dust with flour. Pour the batter in it. Microwave at 170 degrees for 30 minutes. Open microwave after 30 minutes and insert a toothpick in the cake, if it comes out clean, its done, otherwise keep it for 5 more minutes. Do all this in a fraction of second, and don't keep it open for long if its not completely baked.

Give a standing time of about 3 minutes and invert it on a wire rack.

Soft, plump spongy and most important of all, "egg-less" cake is ready!

For the sauce, microwave milk chocolate for 20 seconds and set aside till it melts completely. Do not over heat. Mix the cocoa powder and milky chocolate sauce is ready.

After the cake cools down, pour chocolate sauce on top, alternately you can pour the sauce at the time of serving.

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