Recently I posted an eggless cocoa brownie recipe which got so many admiration from readers. Many tried it immediately and gave wrote to me that it was so yum. So I couldn’t resist making a video of the same. This one is loaded with nuts and choco chips and makes a great tea time snack. And guess what, it is so easy to make. Do try this and let me know how you liked it.
Ever since I was introduced the magic Aquafaba, it has been an obsession for me. It is nothing but the water left over after cooking the chickpeas and it works as a great egg substitute. I have posted so many recipes using it and even have made a photo tutorial for the cake previously. Take a look at my old post Vegan Vanilla Sponge cake to know more. Making a video demonstrating the technique has been in my to do list for long and finally I have made it. I uploaded a video demonstrating how to make fresh cream roses and the base cake I used for the project was this vegan sponge. Usually egg free cakes are so easy to make. They are mostly one bowl recipes but this cake is a little different. The technique involved is so much like a fat free sponge made with eggs. If you mess with the technique, the final cake will be hard. So watch the video to learn how to make it easily.
When I was looking for some brownie variations, I came across this cocoa brownies at Cafe Delights. Usually we melt butter and chocolate and use in brownies, but this recipe is different. It uses cocoa powder. It also has a little bit of oil in the recipe which gives the fudge texture to the brownies. I converted the recipe to eggless and halved the recipe and baked a small batch. And all the slices were shared with the guys in our office. I didn’t even show it to Sruti.
Though I was not satisfied with the yesterday’s photos, I am so happy with my today’s brownie recipe and the photos. When I made Eggless Brookies, it gave me an idea for brownies but I never tried it. When the theme brownies was announced, I thought of trying this recipe for a day. I know that the combinations work, but in the brownie pan baked in a tin, I was a little sceptical. But all my doubts cleared when I sliced it and I was so happy to see perfect squares. This went to my daughter’s friends today and she came back with so much of positive feedback from friends. Daughter happy, mom also happy.
This month’s Bread Baker’s challenge is special to me. Yeah, I am hosting it this month and while selecting this month’s theme, I didn’t want to go for any recipe based or ingredient based theme. The artist in me selected braids. I am sure everyone loves braided breads. Though it may be challenging, they are so beautiful to look at. Starting with a simple two strand braid, you can do a really complicated twelve strand bread or do a beautiful looking knot just like I have done. I am eagerly waiting for all the beautiful breads the members are going to come up with.
For this week’s BM, I have selected a theme my daughter loves, Brownies. I have already posted some brownie recipes and still I am in search of a good recipe. Today I tried a recipe and I should say they came out super gooey. The taste was so good and my daughter gave me a thumbs up but I am not at all satisfied with the look of the brownies. I actually added more batter to the ramekins and they started oozing out of the rim. So the final result is not such a great beauty, but look at the portion in spoon, it is totally good.
Rasmalai cake has been in my wish list for long. This is such a great fusion dessert, combining both the Indian flavours and the cake. For the cake I used my best oil based vanilla cake recipe. But to give a nice Indian twist, instead of adding the vanilla essence, I used badam milk essence, which gives the cake a nice flavour and colour. And it goes perfectly with the rasgollas and cream. As I have discussed many times, use oil based recipe if you are serving the cake chilled. If you use butter cakes, you will have a hard cake but if oil based cake is used, it will be super moist even after refrigeration.