Chocolate sponge cake

 Ingredients:

4 eggs

120 g sugar

80 g Greek yogurt

100 g vegetable oil

175 g flour /maida

55 g cocoa

2 tsp of baking powder

1 pinch of salt

 

Cream:

400 g spreadable cheese

100 g Greek yogurt

55 g cocoa

250 g condensed milk

 

Wet:

100 g of water

50 g sugar

 

Ganache:

20 g liqueur

100 g dark chocolate

40 g milk

60 g butter

 

Method

1.Cake: in a bowl mix the eggs with sugar, oil and yogurt.  Separately, mix flour, cocoa, baking powder and salt. Combine the two  compounds and pour the mixture into a rectangular pan. Bake at 200  degrees for 12-15 minutes.

2. Cream: mix the cream cheese with the yogurt, cocoa and condensed milk.

3. Wet: dissolve the sugar in the water.

4. Ganache: Melt the chocolate in the milk, butter and liqueur.

5. Now assemble the cake cut it in 3 parts.

6. Wet each part well with sugar syrup.

7.On the bottom spread cream mixture, level it.

8. Keep the 3rd part on top, spread evenly the remaining cream mixture.

9. Now spread the ganache on top and on the sides. Let it set, then serve.

 

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https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://GSiyers home remedies.blogspot.com     is the latest addition to my blogs.

 

 

This chart shows why you should consider Nutella — delicious as it may be — a dessert treat and not a healthy snack:

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://cancersupportindia.blogspot.com. feel free to view for easy, simple and health tips  
https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

 

Steamed Chocolate Pudding

INGREDIENTS

flour  200 gm

butter  80 gm

pdr. sugar  230 gm

cocoa  3 tbsp

eggs 4

small pudding moulds , papercups

cherries and cashew nuts for garnishing 

baking pdr  2 tbsp

milk  150 ml / 1/4 cup

vanilla essence  1/4 tsp

METHOD

sieve flour, baking pdr and cocoa together.

cream butter and sugar till light and fluffy

beat eggs till frothy

add egg and flour alternately to the creaned mixture.

add essence and milk to get a dropping consistency.

half fill the paper cups with the pudding mixture

place a cherry on top and cashew nuts on either side

keep the paper cups on the idli mould, one on each and steam for 30 minutes or till done on medium flame

serve with cream or chocolate sauce.

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://cancersupportindia.blogspot.com. feel free to view for easy, simple and health tips  
https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

 

 

Healthy swaps of ingredients

                links for my other 3 blogs-

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  
https://cancersupportindia.blogspot.com. feel free to view for easy, simple and health tips  
https://kneereplacement-stickclub.blogspot.com. for info on knee replacement     

Chocolate cake with frosting

Ingredients 

3/4 cup butter 

1 2/3 cups sugar

3 eggs 

1 tsp vanilla essence

2 cups all-purpose flour/maida 

2/3 cup cocoa

1 1/4 tsp baking soda

1/4 tsp baking pdr

1 tsp salt

1 1/3 cups water 

 FOR THE FROSTING 

2 cups chocolate chips 

2 cups powdered sugar

2/3 cup evaporated milk

Method  

Preheat oven to 350 degrees F.

Grease and flour two  round baking pans or one big baking pan.

In large mixer bowl, combine butter, sugar, eggs and vanilla. Beat on high speed 3 minutes. 

Combine flour, cocoa, baking soda, baking powder and salt; add alternately with water to butter mixture.

 Blend just until combined.

Pour into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. 

Cool 10 minutes; remove from pans. Cool completely before frosting.

To prepare the frosting:  

Place chocolate chips in small microwave-safe bowl.  

Microwave on high 1 1/2 minutes; stir. Microwave on high for an additional 30 seconds or until melted and smooth when stirred. 

Gradually add powdered sugar and evaporated milk, beating until smooth.

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http://cancersupportindia.blogspot.com/


for crochet designs, my blog, those who like a particular design are free to mail me

http://My Crochet  Creations.blogspot.com

For info. about knee replacement, be free to view my blog-

http://knee replacement-stickclub.blogspot.com

Chocolate Dessert for postnatal women

Ingredients

2 Avocados
1 tbsp Chocolate Cocoa
1-2 tbsp Agave Nectar, or more to taste
1 Banana (optional)

Method
Mix all ingredients into blender.
For some extra flavour, try it with fresh berries.







those interested in cancer & health related topics are free to see my blog-

http://cancersupportindia.blogspot.com/


for crochet designs, my blog, those who like a particular design are free to mail me

http://My Crochet  Creations.blogspot.com

For info about knee replacement, feel free to see my blog-

http://knee replaccement-stickclub.blogspot.com

gluten free chocolate cupcakes

Ingredients
14 tbsp butter
200 gms dark cooking chocolate
1 cup castor sugar
4 eggs at room temperature
1 tsp vanilla essence
1 tbsp cocoa

Method

 Melt the chocolate with the butter over a double boiler till smooth and creamy.
 Whisk in the sugar. Then, whisk in the eggs, one at a time. Add the vanilla and cocoa.
 Place 12 cupcake cases in a muffin tray, pour in the batter up to 3/4 fill. 
Bake at 350 deg. F or 180 deg.C for 10 minutes. 
Then switch off oven but let the cupcakes remain in for a further 10 minutes. 
(Don't be alarmed if you see the cupcakes rise and then fall).
Garnish with spoonfuls of warm chocolate ganache (mix of 8oz or 225 gm of melted chocolate and 1 cup heavy cream, optional)



those interested in cancer & health related topics are free to see my blog-

http://cancersupportindia.blogspot.com/


for crochet designs, my blog, those who like a particular design are free to mail me

http://My Crochet  Creations.blogspot.com

For info. about knee replacement, be free to view my blog-

http://knee replacement-stick club.blogspot.com

Easy no-bake chocolate-oats cookies

Ingredients: 

• 2/3 cup sugar
• 1/2 cup unsweetened cocoa
• 2 tbsp  butter
• 1/2 cup low fat milk
• 2 1/2 cups quick cooking oats 
• 3/4 cup peanut butter
• 1 tsp vanilla
• powdered sugar, cocoa powder (optional)

Method

Mix the first 4 ingredients (sugar through milk) and boil in a 

small sauce pan for 2 minutes.

Remove from heat and mix in oatmeal, Peanut Butter and 

vanilla.

Drop by tablespoons onto a wax paper or roll into balls with 

slightly buttered hands and refrigerate overnight.

The next day you can roll them in powdered sugar or cocoa 

powder if desired. Keep refrigerated if storing for several days.

QUICK MICROWAVE FUDGE

INGREDIENTS


1 pound powdered sugar
1/2 cup cocoa
1/4 to 1/2 cup milk
1 stick butter
1/2 teaspoon vanilla
nuts 1/4- 1/2 cup


DIRECTIONS
Mix sugar and cocoa together thoroughly in large microwavable bowl. 

Pour milk in sugar mixture but do not mix. Put the stick of butter right on top of the mixture. 

Microwave on high for 2 1/2 minutes. 

After the mixture comes out of the microwave, mix well and add vanilla. 

If it seems to dry, add a little extra milk. If you add too much milk and it gets too runny then you can use the mixture on top of ice cream. 

At this point you can add nuts or whatever else you like in your fudge. Put the fudge out on a plate that is covered with aluminium foil. 

Put in the refrigerator for 20-30 minutes. It will solidify pretty quickly.

Then cut into desired shapes & serve.

GUILT- FREE CHOCOLATE CAKE

INGREDIENTS

all purpose flour   1  3/4 cup
sugar    1 cup
unsweetened cocoa   3/4 cup + for dusting
baking soda    1 1/2 tsp
baking pdr.    1 1/2 tsp
salt    1 tsp
cinnamon pdr/   1 tsp
buttermilk  1  1/4 cup
brown sugar  1 cup
eggs   2 big slightly beaten
oil    1/4 cup
orange zest grated     3 tbsp
vanilla essence  1 tsp
 hot strong black coffee   1 cup

FOR ICING

confectioner's sugar   1 cup
vanilla essence   1/2 tsp
orange juice  1-2 tbsp

METHOD
Pre-heat oven to 350 deg F.
Lightly coat a pan with vegetable cooking spray.
Dust the pan with cocoa pdr.
In a large bowl, combine ghe flour, sugar, cocoa, baking soda, baking pdr., cinnamon & salt.
Add buttermilk, brown sugar, eggs, oil, orange zest & vanilla, beat with an electric beater for 2 minutes or beat vigorously. 
Whisk in hot coffee.
Pour batter into the prepared pan, bake for 35-40 minutes or until a toothpick inserted in the middle comes out clean. 
Cool for 10 minutes, then remove from pan & cool completely on wire rack.
Mix the ingredients for icing, pipe it over & serve.

Egg less Chocolate Sponge Cake

Condensed milk     400 gm/ 1 tin

Baking pdr           2 level tsp

Baking soda           1 tsp

All purpose flr(maida)    250 gm

Milk                    150 ml

Cocoa                  4 tbsp

Chocolate pdr      2 tbsp

Castor sugar        2 tbsp

Melted butter         120 ml

Vanilla essence       2 tsp

Plain chocolate          1 slab

For the chocolate butter icing

Chocolate pdr    2tbsp

Cocoa pdr         4 tbsp

Icing sugar       250 gm

Soft butter        135 gm

Sieve the flour, cocoa, chocolate pdr, baking pdr & baking soda together.

Mix together the condensed milk,, milk, butter & essence well, then add the dry mixture & mix thoroughly.

Grease & dust a 12- 14” cake tin. Pour the cake mixture, tap well.

Bake in a pre-heated oven at 250 deg F for first 10 minutes.

Then reduce the temperature to 200 deg F & bake for a further 30 minutes.

Cool the cake.

To prepare the icing

Sieve icing sugar, chocolate & cocoa pdr. & mix all together with butter till soft.

Do not warm.

Divide the cake into 2 horizontally.

The top half should be thinner than the lower one.

Spread the icing on the lower half.

Put the top half & press well.

Decorate the cake with the remaining icing & grated chilled chocolate.

Store the cake in the refrigerator.

Cut into slices & serve.

Cocoa-Date Oatmeal

INGREDIENTS

• 1/4 cup chopped pitted dates, (10-12 dates)
• 1 cup old-fashioned rolled oats
• 2 tablespoons cocoa
• a pinch of salt
• 2 cups water

• PREPARATION

1. Combine dates, oats, cocoa and salt in a 1-quart microwavable container. Slowly stir in the water. Partially cover with plastic wrap. Microwave on Medium for 4 or 5 minutes, then stir. Microwave on Medium again for 3 or 4 minutes, then stir. Continue cooking and stirring until the cereal is creamy.
• ps- cooking time will vary depending on the power of your microwave.
• 
  

health benefit

 Chocolate contains compounds called flavonoids, which can function as antioxidants and also seem to keep blood from clotting. Cocoa is unusually rich in two kinds of flavonoids, flavonols and proanthocyanidins, which appear to be especially potent. To get

1/2 hr. Chocolate Cake

Ingredients

• For Cake:
• 1 cup butter 
• 4 tablespoons cocoa
• 1 cup water
• 2 cups sugar
• 2 cups flour
• 1 teaspoon baking soda
• 2 eggs
• 1 pinch salt
• 1 teaspoon vanilla
• 
  
• For Frosting:
• ¹/2 cup butter
• 4 tablespoons cocoa
• 6 tablespoons milk
• 1 teaspoon vanilla
• 1 cup nuts, chopped
• 1 pound confectioner's sugar

Instructions

For Cake:

1. Preheat oven to 400 degrees F.
    
2. In saucepan, melt margarine with the cocoa and water, bring to boil.
    
3. Remove from heat and add the sugar, flour, baking soda, eggs, salt and vanilla.
    
4. Mix and pour into greased 13x9x2 inch sheet pan. Bake at 400 degrees F for 20 minutes.

For Frosting:

1. About 5 minutes before cake is done, make the frosting by combining the margarine, cocoa, milk, vanilla, and nuts in a saucepan. Bring mixture to a boil.
    
2. Remove from heat and add confectioner's sugar.
    
3. Spread over HOT cake as soon as it is removed from oven. Let cool before serving.