make full gayathri's cookspot recipe
chocolate mud cake - 2 7" layers
make a cake in the small pan and cut into 2 layers
use the remaining cake crumbs to just eat away or make cake pops
filling
Eggless Chocolate Mud Cake
Ingredients:
Butter-250 gm
Dark Chocolate-200 gm
Water-1 cup
Caster Sugar-2 cups
Curd-1/2 cup
Flour / Maida – 2 3/4 cup
Baking Soda-1 tsp
Baking Powder-1 1/2 tsp
Cocoa Powder-1/4 cup
Procedure:
1. Preheat oven to 180°C.
2. In a sauce pan mix together butter, chocolate, water and sugar.
3. Keep on medium flame and keep on stirring until the butter and chocolate are completely melted.
4. Remove from flame and allow it to cool for 10 minutes. Mix curd.
5. In another bowl sift together maida, baking powder, baking soda and cocoa powder.
6. Add this to the warm chocolate butter mixture and whisk until incorporated.
7. Grease and dust 2 7" pans and 1 5" pan
8. Fill the 5" pan until 2/3rds full and split the remaining among the 7" pans
9. Bake for 25-30 minutes or until a skewer inserted comes out clean.
9. Cool on wire rack, wrap it with a cling wrap and refigerate.
Filling is eggless dark chocolate mousse using the my diverse kitchen recipe
Eggless Mocha Pastry Cream:
Ingredients:
1 cup + 3 tbsp milk
3 tbsp sugar
3 tbsp cornstarch
120 g chopped up bittersweet chocolate
1 ½ tbsp salted butter
1/2 cup whipping cream
Method:
In the case of both the pastry creams, melt the chocolate and butter in a pan over hot water. In another pan, dissolve the sugar in the milk and bring to boil. Take the milk mixture off the heat. Add the melted chocolate and the corn starch dissolved in 3 tbsp of milk. Whisk well till everything is blended. Add the remaining ingredients and put back on the stove and keep whisking till the pastry cream thickens. Cool and refrigerate till needed. This pastry cream pipes well.
Whip the pastry cream to soft peaks - set aside
whip 1/2 cup whipping cream to stiff peaks
fold the pastry cream into the whipping cream
Set aside
Eggless dark chocolate ganache
400g dark chocolate
200ml amul fresh cream
chop chocolate into small pieces or grate
heat cream until bubbles form
pour cream over chocolate and leave for a couple of minutes
mix the cream and chocolate thoroughly - leave at rooom temperature for a few hours
Costing:
Dark Chocolate 750g 525
Butter 250 g 100
Amul Cream 200 ml 50
Milk 250 ml + a little more 20
Whipping cream 125 ml 25
Maida 500 g 50
Curd 125 ml 20
Castor sugar 500 g 60
Cocoa powder 50 g 50
Corn Flour 50 g 10
Leaveners 25 g 10
Sugar etc 10
packaging 150
chocolate mud cake - 2 7" layers
make a cake in the small pan and cut into 2 layers
use the remaining cake crumbs to just eat away or make cake pops
filling
Eggless Chocolate Mud Cake
Ingredients:
Butter-250 gm
Dark Chocolate-200 gm
Water-1 cup
Caster Sugar-2 cups
Curd-1/2 cup
Flour / Maida – 2 3/4 cup
Baking Soda-1 tsp
Baking Powder-1 1/2 tsp
Cocoa Powder-1/4 cup
Procedure:
1. Preheat oven to 180°C.
2. In a sauce pan mix together butter, chocolate, water and sugar.
3. Keep on medium flame and keep on stirring until the butter and chocolate are completely melted.
4. Remove from flame and allow it to cool for 10 minutes. Mix curd.
5. In another bowl sift together maida, baking powder, baking soda and cocoa powder.
6. Add this to the warm chocolate butter mixture and whisk until incorporated.
7. Grease and dust 2 7" pans and 1 5" pan
8. Fill the 5" pan until 2/3rds full and split the remaining among the 7" pans
9. Bake for 25-30 minutes or until a skewer inserted comes out clean.
9. Cool on wire rack, wrap it with a cling wrap and refigerate.
Filling is eggless dark chocolate mousse using the my diverse kitchen recipe
Eggless Mocha Pastry Cream:
Ingredients:
1 cup + 3 tbsp milk
3 tbsp sugar
3 tbsp cornstarch
120 g chopped up bittersweet chocolate
1 ½ tbsp salted butter
1/2 cup whipping cream
Method:
In the case of both the pastry creams, melt the chocolate and butter in a pan over hot water. In another pan, dissolve the sugar in the milk and bring to boil. Take the milk mixture off the heat. Add the melted chocolate and the corn starch dissolved in 3 tbsp of milk. Whisk well till everything is blended. Add the remaining ingredients and put back on the stove and keep whisking till the pastry cream thickens. Cool and refrigerate till needed. This pastry cream pipes well.
Whip the pastry cream to soft peaks - set aside
whip 1/2 cup whipping cream to stiff peaks
fold the pastry cream into the whipping cream
Set aside
Eggless dark chocolate ganache
400g dark chocolate
200ml amul fresh cream
chop chocolate into small pieces or grate
heat cream until bubbles form
pour cream over chocolate and leave for a couple of minutes
mix the cream and chocolate thoroughly - leave at rooom temperature for a few hours
Costing:
Dark Chocolate 750g 525
Butter 250 g 100
Amul Cream 200 ml 50
Milk 250 ml + a little more 20
Whipping cream 125 ml 25
Maida 500 g 50
Curd 125 ml 20
Castor sugar 500 g 60
Cocoa powder 50 g 50
Corn Flour 50 g 10
Leaveners 25 g 10
Sugar etc 10
packaging 150
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