It has been a while since I updated my blog. I go through this kind of breaks now and then. This break has been long since I met with an accident and fractured my ankle. The rehab is going on and I can walk easily now and that is why I thought of coming back to blogging. Even though I am not posting here, I have been pretty active in FB. If you follow me on FB you might know it. I have been doing live sessions on cake decorating and answering baking related queries for a while now in my group Fun With Egg Free Baking. If you are in FB, do join the group. There are so many amazing bloggers who share their eggless baking recipes there.
Coming to today’s recipe, we are in a major lock down all over the world. So people obviously are getting interested in baking as they have free time all day. Starting today, I will be posting easy breezy recipes for beginners. As we are in lock down, I can’t share my cakes with anyone and the ingredients available are also very limited. So for now, I won’t post any elaborate recipes in the blog. Let me keep them simple with easily available ingredients. Cake with biscuits have been doing rounds all over blogosphere for a while now, but I was never tempted until recently. This is my attempt at making a delicious chocolate fudge squares with Britannia Marie Gold.
The recipe is quite easy to put together and uses very little ingredients. Actually it is a three ingredients recipe if you want vanilla flavour, but as I made a chocolate one, I added some extra ingredients. Do not expect a cake like texture. It is dense, fudgy and very chocolaty. And gets ready in half an hour. Use any kind of topping or just omit it totally and still you will have a good treat to serve your family. Do try and let me know how you liked it.
Makes 16 squares
Britannia Marie Gold – 200 gm
Cocoa Powder – 30 gm
Sugar – 3 tsp
Baking Powder – 1 tsp
Milk – 380 ml
Choco chips For Topping
Preheat oven to 180°C.
Break the biscuits in a mixer jar and grind to a fine powder.
Add it in a bowl and add cocoa, baking powder and sugar.
Mix everything well.
Now add milk to form a thick batter.
Pour into a lined, greased 7″ square tin and level the batter.
Sprinkle choco chips on top and bake in the preheated oven for 25-30 minutes.
Remove from oven and check with a tooth pick to see whether it is done.
Flip the cake on wire rack and cool completely before slicing.
Serve the slices with a cup of coffee.