Easy Eggless Chocolate Lava Cakes
Christmas is coming so get into the spirit with this festive eggless chocolate lava or molten cake.
Individual chocolate molten also know as lava cakes are easy to make and you can impress your guest this christmas with this yummy hot fudge cake which oozes out when you dig your spoon in.
If you love rich, velvety, melt-in-your mouth chocolate, and if you love cake, then you need to make this dessert!
This cake is so simple and can be done within 30 mins.Learn to make this simple eggless absolutely no egg yet delicious lava cake with my daughter
this holiday season. Happy Holidays and Merry christmas to you all 🙂
Preparation time : 15 mins
Bake time : 10-15 mins
2 tablespoons unsalted butter, at room temperature, plus more for greasing custard cups
6 chocolate pieces or 3/4 cup HERSHEY’S CHIPITS Semi-Sweet Chocolate Chips
1 cup maida / plain flour / refined flour / all purpose flour
¼ cup cocoa powder, unsweetened
½ cup powdered sugar
¼ cup oil / butter
½ cup milk
¼ tsp baking soda
1 tsp vanilla extract
½ tsp baking powder
2 small cups (ramekins or aluminium moulds)
1 tablespoons unsalted butter, at room temperature, more for greasing ramekins
4 semisweet chocolate to top
Directions || To prepare Eggless lava cake
1. Preheat oven to 425°F, and grease two 6 to 8-ounce baking cups or ramekins generously with butter.
2. Put a small spoonful of sugar or cocoa powder in each cup, then turn the cup sideways and rotate it so that the sugar is coating the butter all around.
3. Add the chocolate chips and butter to a mixing bowl. Microwave it on high for 30 seconds, take it out and stir it, then
microwave it for another 30 seconds and stir it again. It should be completely melted. If there are still chunks of unmelted chocolate, microwave for another 20 seconds and stir.
4. Next, in a medium mixing bowl, add flour ,cocoa powder , sugar ,baking powder,oil and milk.Beat to combine using a hand mixer or a Beater.
The mixture should be thoroughly combined, smooth, and paste-like, not lumpy.
5. Add melted chocolate to the mixture in the mixing bowl, then use a rubber spatula to gently fold it in. combine it well till it forms an uniform batter with no streaks.
6. Divide the batter evenly between the two greased baking moulds, also place in 2 chocolate pieces in centre of each cup,with the help of spoon, gently push the chocolate pieces inside and cover with batter
7. Then bake the cakes in the preheated oven.Bake for 13 minutes, or until the outside is set and its soft from inside.
8. Let the finished cakes cool down for five minutes when they’re finished baking. Then, flip each cup over on a dessert plate, and tap the bottoms of the cups so that the cakes fall out.
9. Dust with icing sugar. you can also garnish this Eggless lava cake with whipped cream, if desired.
Carrot(Gajar) Halwa Barfi
Gajar halwa is one of the delicious dessert of India which is prepared from carrot and milk.
You can add khoya to it , to give it a nice creamy texture. You can enjoy this sweet dish in multiple ways one of it is Barfi. This barfi is very simple recipe – easy, quick and tasty made up of gajar ka halwa. So either you want to entertain your guests or excite your kids , try this Barfi at home.
preparation time 15 minutes
cooking time 20 minutes
total time 35 minutes
servings 15 barfi pieces
2 tablespoon ghee (clarified butter)
500 grams carrots(gajar) 4 cups grated carrots (gajar)
2 cups milk
1 cup sugar or add as required
1/2 cup mawa/khoya(dried milk)
½ teaspoon cardamom powder (choti elaichi powder)
10 unsalted pistachios, grated
10 unsalted cashews ,grated
10 unslated almonds or any other dry fruits (optional)
Directions || How to make Carrot(gajar) halwa Barfi
Rinse, peel and then grate carrots appox 500 grams which makes around 4 cups grated carrots.
In a thick bottomed pan, melt 2 tbsp ghee.
Add the grated carrots. mix very well.
Saute the carrots on a low flane till they are almost cooked,it takes about 10 to 12 minutes on a low to medium flame.
Next add 2 cups of milk.
Stir the milk with the carrots very well. saute for a minute.
Then add 1 cup sugar and 1/2 tsp cardamom powder.
Mix the sugar and cardamom powder with the rest of the ingredients very well.
The mixture will loosen up as the sugar melts. continue to saute with frequent stirrings for about 7 to 9 minutes on a low to medium flame.
Next add mawa/khoya or concentrated milk and mix it well till the mixture thickens.
When the mixture thickens and reduces, its time to switch off the flame and pour the mixture in the greased pan.
Immediately, pour the carrot barfi mixture in the greased pan and with a spatula or spoon smoothen the top part.
sprinkle chopped pistachios, almonds and cashews on top and gently press them with a spoon or spatula on the halwa.
Cover and allow the carrot barfi to cool and set at room temperature.
You can also keep in the fridge after the barfi cools down at room temperature.
Slice and serve carrot barfi.
Halloween cup cakes
Treat your loved ones with a scary and cute decorated Halloween cupcakes. Cup cakes with these spooky spiders , monster faces will perfectly suit your Halloween party needs.
Watch step by step how to prepare these creepy but yet yummy cupcakes.
Come fall in love with these creepy sweet delicious cup cakes.
Please leave you valuable feedback.
Prep time: 25 mins
Cook time: 30-35 mins
yield : 12 Cupcakes
Chocolate Cake Ingredients:
3/4 cup Cocoa
2 tbsp butter softened
2 cups sugar
1 3/4 cups all purpose flour
1 1/2 tsp baking soda
1/4 tsp salt
3/4 cup milk
1 tsp vanilla
Buttercream Frosting Ingredients:
1 cup unsalted butter
3 cups icing sugar
Gems or M&M for decor
some spooky rings
black food colouring gel or black food writer.
Directions || How to prepare Buttercream Frosting
Using electric beater, whip butter until fluffy
Add in the icing sugar.
Keep the mixture beating till nice fluffy whipped cream is form.
Directions || How to prepare cup cakes
In a bowl ,beat butter and sugar in large bowl until fluffy.
Add eggs, one at a time, beating well after each.
Stir in vanilla.
In a large mixing bowl , add together cocoa powder,flour, baking soda and salt.
Now add the prepared butter mix into it.
Beat both the mixture well until well blended.
Preheat oven to 350 degrees and prepare a cupcake pan with cupcake liners.
Fill cupcake liners about halfway.
Bake the cup cakes for 30 -35 minutes, or until a toothpick inserted comes out with a few crumbs.
While cupcakes cool, make the frosting.
Pipe the cream frosting onto the cupcakes decorate the cup cakes using Wilton tip 1M
Draw an eye balls on M&M and then decorate the frosting with M&m with a shape of monster face.
You can also decorate the cakes with spooky spider or bat rings.
Treat your loved ones with the these yummy monster cup cakes.
Sheer Kurma *** Eid Mubarak ***
It’s soon going to be that lovely time of hugging everyone wishing “Eid Mubarak” .During this occasion we never forget to take “Eiddi” (earnings) from elders neither we can resists yummy delicious beautiful tempting sheer Kurma. At my childhood I would go to my muslim friends home and finish bowls and bowls of Sheer kurma. After marrying into a muslim family, I realised that while Eid is much more than sevaiyan; it is incomplete without it. Right in the morning
we make a huge pot of Sheer Kurma to be served all day to our neighbors ,friends and guest visiting home to wish us.
Sheer kurma or Sheer khorma (Persian: ??? ??????), literally “milk with dates” in Persian.During my first Eid after marriage, my younger sister my law taught me how to make the true Sheer Kurma 🙂 Ever since then I always wanted to share this recipe with you all but finally this year I could come up with it.
Eid Mubarak to you all !!!!
Preparation time: 15 mins
Cooking time: 1 hour
500 ml milk
1 tablespoon ghee
1 to 1.5 tablespoon sugar
½ cup broken seviyan
7 to 8 cashews,
8 to 9 almonds,
8 to 9 unsalted pistachios,
4 green cardamoms
100 ml condensed milk(optional)
Directions || How to make Sheer Kurma or Sheer Khurma
1.Boil the dry fruits (cashews,almonds, pistachois),
2.once cool , peel the skin out of each and finely chop them
3.In a pan. heat ghee and add chopped dry fruits and saute for 34 minutes stirring often.
4. In the same pan roast the seviyan till golden and keep aside. if you want then you can roast the seviyan in ghee also.
5. In a saucepan heat milk and let it come to a boil. lower the flame and simmer for 810 minutes till the milk slightly thickens.
6. Add the condensed milk
7. Next add the roasted seviyan and sugar to the milk and simmer till the seviyan are cooked and have become soft for about 8-10 minutes on a low flame.
8. The milk will also thicken and reduce in volume.
9. Add the whole dry fruit mixture and cardamom powder.
10. switch off the fire and stir.
11.Garnish with remaining dry fruits and dates.
12.Serve warm (some like it cold as well, so you might want to keep some in fridge also!)
13. you can also garnish sheer khurma with saffron strands or rose petals or dry fruits or powdered cardamom.
Mango Panna Cotta
The elegant looking delicious Mango Panna Cotta is very easy make !!! Its creamy rich and smooth texture topped with fresh mango will impress The elegant looking delicious Mango Panna Cotta is very easy make !!! Its creamy rich and smooth texture topped with fresh mango will impress your guest. So try this refreshing dessert at your next party. All you need is some simple ingredients fresh mangoes, gelatin or agar agar, milk, heavy cream and vanilla extract. Watch the full video recipe of this no bake, easy smooth and creamy panna cotta recipe with fresh mango.
Prep Time 30 minutes
Cook Time 10 minutes
Chilling time 4 hours
For Mango Panna Cotta
4 medium mangos peeled and pitted
1 tsp unflavored gelatin or agar agar
For milk Panna Cotta
1/2 litre (2 cups) whole milk
1/2 cup sugar2 tbsp powdered gelatin or half agar agar packet
1/2 cups heavy cream
1 tsp vanilla extract
1/4 cup diced mango optional
Directions || How to make Mango Panna Cotta
In a sauce pan make a boil water and add one packet of agar agar or add 1 packet of gelatin.
Add mango flesh to a blender and puree until smooth. Set aside.
In a small bowl, add mango puree and add gelatin(half of agar agar) on top and then mix.
Set glasses on an angle in a muffin tin. If the glasses slide, place a small towel underneath to help stabilize.
Pour the mango puree into the glasses to a half inch below the rim. Chill in the same position in the refrigerator of least 2 hours to set.
In a medium sized saucepan, add milk and (half of agar agar)or powdered gelatin and wait 10 minutes.
Raise heat to medium, add sugar and stir several minutes to dissolve.
Add and stir in the cream and vanilla.
Once the milk mixture is at room temperature, pour into the glasses enough to cover mango.
Chill for 1-2 hours in a refrigerator until set.Top with optional diced mango. Serve and enjoy!