Sunday, January 29, 2012

Instant Microwave Egg less Chocolate Cake

International Egg less Dessert Special
Instant Microwave Egg less Chocolate Cake
Serves 2
Preparation Time- 15 Minutes

Bleached/ Refined Flour (Maida)- ¼ Cup
Baking Powder- ½ Tsp.
Cocoa Powder- 1 Tbsp.
Sour Curd- 1 Tbsp.
Soda Bicarb- a Pinch (about 1/8 Tsp.)
Butter- 2 Tbsp.
Castor/Powdered Sugar- 2 ½ Tbsp.
Pure Vanilla Essence- ½ Tsp.
Water- 2 Tbsp.

Sieve Flour, Baking Powder, Cocoa powder together & Keep Aside
In a Separate Bowl, Whisk Curd and Soda Bi-Carb
In a Microwave Safe Bowl, Heat Water for about a Minute
Add Butter, Castor Sugar & Vanilla Essence in the Hot Water Gradually & Whisk all Together properly
(If the Butter doesn’t melt the Way it should, can also Microwave the Whisked Batter for about 30 Seconds or till the Butter Melts)
Mix all the Dry Ingredients (Flour Mixture) & Wet Ingredients (Curd, Bi-Carb & Butter Mixture) into a Large Mixing Bowl & Whisk Together
Grease a Microwave Safe Baking Dish with Butter
Transfer the Cake Batter into the Dish & Microwave on High for about 4-5 Minutes or Check to see if a Toothpick comes out Clean
Remove & Let it Cool for 5-7 Minutes
Cut in Desired Pieces & Serve Warm Topped with Chocolate Syrup!

Microwave the Cake just for 20 Seconds before Serving
Add Few Finely Sliced Nuts in the Cake Batter for a Nutty Cake Chocolate Cake

Feel free to share your views & do let us know how this one turned out :) 

1 comment:

  1. Hey.. can you tell me if I can add some walnuts to it?? should I roast theme before or can i put them directly??