Eggless White Chocolate Mousse

Ingredients :

White Chocolate (chopped): ½ cup

Whipped Cream : ½ cup + ⅟ ₃ cup

Heat ⅟ ₃ cup cream and chocolate together in a pan, over low heat. Stir until the chocolate has melted and the mixture is completely smooth. Keep it aside and allow it to cool completely.

Whip the ½ cup of cream until it attains stiff peak consistency. Then, fold it into the cooled chocolate mixture. The mixture should be completely smooth and creamy. Transfer it into a bowl or small serving glasses. Cover and chill it for 2 hours.

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Moist Eggless Chocolate Cake

Ingredients:

• Flour : 1 cup
• Baking powder : ½ Tsp
• Baking soda : 1 Tsp
• Cocoa pdr : 6 Tbsp
• Granulated sugar : ¾ cup
• Vegetable oil : ½ cup
• Coffee : ¼ cup (1 tsp coffee pdr in ¼ cup hot water)
• Milk : ¼ cup
• Yogurt : ¼ cup
• Vanilla essence : 1 Tsp

Pre-heat the oven to 180° C. Grease the cake pan and keep it aside. Sieve all the dry ingredients into a mixing bowl. Make a well in the centre and add the wet ingredients one by one into it. Beat it for a couple of minutes. Do not over beat it. Then, pour it into the prepared cake pan and bake it for 30 to 35 minutes. Remove it from the oven and cool it. 

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Caramel Dry Fruit Tart

Ingredients:

For Tart :

• Flour : 1.5 cup
• Powdered sugar : ¼ cup
• Baking powder : ¼ Tsp
• Milk powder : ½ Tsp
• Salt : a pinch
• Cold water : 3 Tsp
• Butter : 100 gm
• Vanilla essence : ½ Tsp

Sieve together flour, baking pdr, salt and milk powder. Keep it aside. Beat the butter and powdered sugar well. Add the flour mix along with vanilla essence and cold water into the butter and knead it into a soft dough. Refrigerate it for 20 minutes. Then, make lemon sized balls from the dough and place it into the tart mould. Then, prick the base with fork and bake it for 15 to 20 mins at 180° C. Remove it from the oven and cool it well.

For the Caramel Filling :

• Milk : 1 cup
• Cornflour : 2 Tbsp
• Sugar : ¼ cup
• Cashew nuts : 20 gm
• Almonds : 20 gm
• Kismis : 10 gm
• Condensed milk : ¼ cup
• Butter : 1 Tbsp

Mix cornflour in milk and keep it aside. Melt sugar in a pan. When it turns dark, add butter into it and melt it. Then add chopped dry fruits into it and stir it for a few minutes. Pour milk into this and mix. When it starts to thicken, pour the condensed milk. Stir it well, remove it from fire and allow it to cool. Fill the tart with this filling.

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Eggless Vanilla Cupcake

Ingredients:

• Cake flour : 120 gm
• Sugar : 60 gm
• Baking powder : ½ Tsp
• Baking soda : ¼ Tsp
• Salt : ¼ Tsp
• Vegetable oil : ¼ cup
• Vanilla : 2½  Tsp
• Milk : ½ cup
• Vinegar : ½ Tbsp

How to prepare Cake flour :
For 1 cup of  flour, remove 2 tbsp of flour from it and replace it with 2 tbsp of cornflour. Then sieve it 3 to 4 times. Now the cake flour is ready.

Sieve the flour, baking powder, baking soda and salt into a mixing bowl. Mix sugar with it. Pour vinegar into milk, stir it and keep it aside. Then make a well in the centre of the dry ingredients and pour the wet ingredients into it. Combine all the ingredients well without lumps. Then pour it into the cupcake liners. Bake it for 15 to 17 mins at 180° C. It took 25 mins for me. 

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Vanilla Chocolate Yo-Yo Biscuit

Ingredients:
For biscuit:

• Vanilla flavoured custard pdr ¼ cup
• All purpose flour 1 cup
• Powdered sugar ¼ cup
• Vanilla essence 1 Tsp
• Butter 125 gm

For Cream:

• Butter 25 gm
• Powdered sugar ¼ cup
• Vanilla custard pdr  ½ Tsp
• Cocoa pdr 2 Tsp

Combine custard powder and all purpose flour in a bowl. Then mix the softened butter and powdered sugar using wooden spoon. Slowly, add the flour into the sugar and mix. Cover and chill it for 30 mins. Make small balls from the chilled dough and gently press the top of the balls with fork and dip in flour. Continue the process and arrange the cookies on a baking tray. Chill it again for couple of mins.
 Pre-heat the oven at 170°C. Bake it for 15 to 17 mins. Don't over bake the biscuits, it will lose the crispiness and texture of the cookies. Cool it well.

For the chocolate cream, mix all the ingredients until it turns creamy and smooth. Sandwich the cooled biscuit with cream. You can also have the biscuits without the cream. Store the cookies in an air tight container.

[Recipe Courtesy : My diversekitchen]

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Vanilla Cake with nutmeg and lemon zest

Ingredients:

• All purpose flour 1 ¼ cup
• Vanilla essence 1 Tsp
• Nutmeg pdr 1 Tsp
• Lemon zest 1 Tsp
• Baking pdr 2 Tsp
• Butter 1/3 cup
• Salt 1/2 Tsp
• Sugar 1 cup
• Milk ½ cup
• Egg 2

Preheat the oven to 180 d C. Sieve flour, salt and baking pdr twice and keep it aside. Cream the butter and sugar well. Add eggs one by one into the butter and beat it. Slowly combine the flour with the above mixture using a wooden spoon and then pour milk and vanilla essence. Finally mix the fresh nutmeg pdr and lemon zest. Mix it and transfer it into the greased pan and bake it for 35 to 40 mins.

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Double Chocolate Cake (a surprise cake for my sweet hubby's b'day...!!)

For the cake:
Ingredients:

• All purpose flour 1 1/2 cup
• Warm water 1 cup
• Cocoa pdr 1/2 cup
• Baking soda 3/4 Tsp
• Sunflower oil 1/2 cup
• Vanilla essence 1 Tbsp
• Distilled white vinegar 2 Tsp
• Salt 1/2 Tsp
• Sugar 1 cup

For Chocolate Ganache:

• Dark Chocolate 200 gm 
• Amul fresh cream 200 ml

Preheat the oven to 190 deg C. Grease one 8 inch pan and keep it aside. Mix warm water and cocoa pdr without lumps. Combine flour, baking soda, sugar and salt in a large bowl and make a well in the centre. Then pour cocoa mix, oil and vanilla essence into it and beat well. Finally add vinegar. Transfer it into the greased pan and bake it for 30 to 35 mins. (It took 50 mins for me.) Bake and cool well. 

For preparing ganache, cut the baking chocolate into small pieces. Heat the cream until it starts boiling and pour it over the chocolate. Stir well and allow it to cool to room temp and refrigerate it. Pour it over the cake and slowly spread it using a spatula.

[Recipe Courtesy: Marthastewart.com and http://divyascookbook.blogspot.com]

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