Cheese cake a delicious cake we can make in many ways.
We can prepare baked version, no bake version etc.,
Showing posts with label BAKED RECIPES. Show all posts
Showing posts with label BAKED RECIPES. Show all posts
EGGLESS WHOLE WHEAT CHOCOLATE COOKIES/ EASY CHOCOLATE COOKIE RECIPE/ HOW TO MAKE EGGLESS CHOCOLATE COOKIES
Chocolate wheat butter cookies is a very easy healthy
recipe. It is a kids friendly recipe. I have used butter in this recipe and it
gives such a great flavor to the cookies. In the same way we can make vanilla
cookies too. I will post in a separate post.
Please find the other cookies recipes here in our blog
Cookies/Biscuits
Cakes Using Eggs
Cookies/Biscuits
Also I have posted some cakes recipes here, below are the links,please check if you are interested.
Eggless Cakes:
Egg Replacers:Cakes Using Eggs
Ok now coming to the recipe.
Eggless Whole Wheat Chocolate Cookies
SOAKING TIME: - | PREPARATION TIME: 10 mins | COOKING TIME: 40 mins
AUTHOR: KUZHALIS SAMAIYALARAI
RECIPE TYPE: SNACKS
CUISINE: CONTINENTAL
YIELDS: 12 COOKIES
INGREDIENTS:
1
cup whole wheat flour
½
cup butter
½
cup powdered sugar
¼
tsp baking soda
¼
cup cocoa powder
1
or 2 tablespoon milk (as required)
¼
cup chocolate chips
A
pinch of salt
PREPARATION:
Gather all the ingredients and keep it
ready.
All the ingredients should be in room
temperature.
Preheat the oven for 10 minutes at 160
degree centigrade.
METHOD:
In a bowl take flour , baking soda,
cocoa powder and salt and mix well with a whisk.
You can sieve this for 1 or 2 times to
make everything combine well.
In another bowl whisk the butter and
sugar well, till it becomes pale and fluffy.
You can use electiric beater or hand
whisk to beat.
Then add the flour little by little in
the butter sugar mixture.
Mix with a spatula .now the mixture
will be little crumbly, so add or 2
tablespoon of milk (as per the need) and mix well with hand.
Finally add the chocolate chips add mix
well.
Once it becomes like chapathi dough,
divide it into equal sized balls.
Flatten each ball a little (around ½ inch
thick) and keep it in a greased baking tray or butter paper lined tray.
Don’t over crowd the plate and give
enough space to let them expand.
Bake the cookies in a preheated oven
for 20 minutes in 160 degree Centigrade.
Once the cookies are baked remove the
tray from the oven and let it cool down completely.
Now delicious healthy chocolate cookies
are ready to munch.
You can store the cookies in a air
tight container in room temperature.
NOTES:
All the ingredients should be in room
temperature.
Baking time may vary for the ovens, so
check for the doneness after 20 minutes.
These cookies will be soft and
sometimes look like undercooked while hot, once it cooled down it will become
crisp.
You can store the dough in refrigerator
also till the first batch is baked.
You can even replace the wheat flour
with all purpose flour if you want.
Using powdered sugar gives nice and
even taste to the cookies.
Beating the butter and sugar till pale
and fluffy is important to get nice crispy cookies, otherwise it may get hard
sometimes.
You can even make this cookies in stove
top too.
VIDEO RECIPE:
STEP BY STEP
PHOTOS:
Gather all the ingredients and keep it ready.
All the ingredients should be in room temperature.
Preheat the oven for 10 minutes at 160 degree centigrade.
In a bowl take flour , baking soda, cocoa powder and salt and mix well with a whisk.
You can sieve this for 1 or 2 times to make everything combine well.
In another bowl whisk the butter and sugar well, till it becomes pale and fluffy.
You can use electiric beater or hand whisk to beat.
Then add the flour little by little in the butter sugar mixture.
Mix with a spatula .now the mixture will be little crumbly, so add or 2 tablespoon of milk (as per the need) and mix well with hand.
Finally add the chocolate chips add mix well.
Once it becomes like chapathi dough, divide it into equal sized balls.
Flatten each ball a little (around ½ inch thick) and keep it in a greased baking tray or butter paper lined tray.
Don’t over crowd the plate and give enough space to let them expand.
Bake the cookies in a preheated oven for 20 minutes in 160 degree Centigrade.
Once the cookies are baked remove the tray from the oven and let it cool down completely.
Now delicious healthy chocolate cookies are ready to munch.
You can store the cookies in a air tight container in room temperature.
Do try this recipe and please don’t forget to
give your feedback in comments.
To get the update of new recipes posted in my
blog please do subscribe to my blog or like my face book page or follow me on
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DARK CHOCOLATE GANACHE (FROSTING AND GLAZING THE CAKE)
Few days before I have made my
daughter’s third birthday cake, which is a chocolate sponge cake with whipped
cream filling and dark chocolate ganache frosting. After finishing I had some leftover
ganache, my friend took that with her and eating as it isJ. That much tasty it was.
Ok now let’s see the recipe.
The chocolate ganache can be used
for frosting and also used as glaze. The ratio of the chocolate and cream only
varies. Actually truffles are almost same as this ganache, only the ratio of
cream and chocolate varies. I’ll write a separate post for truffles.
The simple formula for these two types of ganache is
 |
Chocolate cake with Dark chocolate Ganache glaze |
1:1 of cream and chocolate for glaze
1:2 of cream and chocolate for frosting and filling
There is one more type of ganache whipped chocolate ganache which uses chocolate and whipped cream.
CHOCOLATE GANACHE
RECIPE TYPE: DESSERT | CUISINE: CONTINENTAL |
|PREPARATION TIME: 5 Min | COOKING TIME: 5 Min
INGREDIENTS:
For frosting:
Dark Chocolate 2 cup
Dark Chocolate 2 cup
Heavy Cream 1 cup
Butter (optional) 1 tbls
For glazing:
Dark Chocolate 1 cup
Dark Chocolate 1 cup
Heavy Cream 1 cup
Corn Syrup(optional) 1 tbls
*tbls: table spoon
METHOD:
Chop the chocolate into very fine pieces,
and then only it will be easy to mix with the cream. It is better to shred the
chocolate.
Heat the cream in a heavy bottomed
pan and till it is warm. Don’t let it boil , it may get curdled. Just heat it
for few minutes.
Then remove from heat and add
chocolate and let it sit for few minutes, then mix it with a whisk or spoon,
till all the chocolate pieces get melts completely.
If you want your glaze to be shinier
then add the butter or corn syrup also with chocolate pieces into the hot cream and mix. Use the prepared ganach for glazing.
Or cover the ganache and let it sit for
minimum 5 hrs or overnight. It will solidify and easy for you to make frosting
or filling.
NOTES:
- Use bittersweet or semi sweetened chocolate. Don’t use unsweetened chocolate.
- Mix the chocolate pieces completely, if you find and pieces left over remove them or heat for few seconds using double boiler method. Don’t heat more.
- The leftover pieces will struck in the nozzles while piping, so mix thoroughly.
EASY EGGLESS CHOCOLATE CAKE RECIPE USING OIL
EASY EGGLESS CHOCOLATE CAKE RECIPE USING OIL
This is a perfect eggless chocolate cake which is super moist, crumble,
soft and less Sweet. I have tried this cake many times and it came out
very good and perfect always.
The little instant coffee enhances the taste and flavour of the
cake. I am sure this is foolproof recipe that anyone can try with the exact measure.
This cake uses oil instead of butter and it is perfect for any
type of frosting.
I have used Chocolate ganche for forsting.
Please check the below link for ganache recipe
Ok now coming to the recipe.
VIDEO RECIPE:
EGGLESS CHOCOLATE CAKE
RECIPE TYPE: DESSERT | CUISINE: CONTINENTAL | SERVES: 6
PREPARATION TIME: 15 MIN | COOKING TIME: 40 MIN
* For Hot coffee, mix 1 tsp instant coffee powder in 1/4 cup hot water.
METHOD:
Preheat the oven for 180 ° C for 10
minutes
Prepare the cake tin by dust with
four or lined with the parchment paper.
Sieve the dry ingredients ie., Flour,
cocoa powder, baking powder and baking soda for 2 or 3 times.
Mix oil and sugar well.
Then add milk yogurt and vanilla essence. Beat well till it becomes creamy.
Add the hot coffee and mix well. Add the dry ingredients little by little and mix by using a spatula. Don't over mix because it will make the cake hard.
Pour the cake mixture in to the
prepared cake tin and tap the tin 2 or 3 times on the cooking lab to release
the air bubbles.
Bake in the preheated oven for around
40 minutes at 180 ° C. Check by inserting a toothpick into the cake and it
should comes out clean.
Keep the cake outside for 10 to 15
minute then invert on a wire rack till it cools down.
After cooling you can frost as per
your wish. I used dark Chocolate ganache for frosting.
Please check the below link for
chocolate ganache frosting recipe.
NOTES:
- This cake will be of less sweet and if you want you can add 2 or 3 tbls extra sugar.
- Hot coffee will give excellent flavor to this cake, but if you don't like means can avoid.
- Don’t open in the first 25 minutes of the baking because it will make sudden decrease in heat and produce dent in the center of the cake.
- After adding the dry ingredients don't over mix, just use a spatula to make them incorporate well.
Please check the below link for
chocolate ganache frosting recipe.
Do try this recipe and please don’t forget to
give your feedback in comments.
To get the update of new recipes posted in my
blog please do subscribe to my blog or like my face book page or follow me on
pinterest or add to your Google + circle.
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