Who doesn’t love gooey chocolate cakes? Be it kids or diabetic oldies that fantasize indulging into a little sweet treat every now and then. Today I will unfold a special simple recipe that has been a sweet temptation for many – An eggless chocolate. What’s even better? I’ll suggest a few variations that can add a whole new definition to eggless cakes!
As the topic reads, this recipe doesn’t require an oven, which is one big concern for singles that prefer having a microwave to just heat up their ordered or canned food since they don’t have the time for oven style cooking. Another advantage is that it is eggless, which is a major concern for skeptical vegetarians and even people like my mother who is allergic to eggs!
So, here is the hassle free recipe-
Estimated time required: 30 minutes
Cooking time: 7-8 minutes
Tip: The best thing about this method is that you don’t need to have all those measuring cups and utensils. You can have only one single cup which can be used to measure all the ingredients.
1 cup ground sugar
2-3 drops Vanilla essence (optional)
1 ½ cup refined flour (Maida)
½ cup cooking oil
1 teaspoon baking soda/meetha soda (baking powder is not the same as baking soda. We’ll be using the latter here)
2-3 tablespoons cocoa powder
1 cup curd
¼ cup milk (If required)
Method of preparation:
In a big bowl put all the dry ingredients- sugar, flour, cocoa powder and baking soda. Mix it well with a wire whisk till all the ingredients are properly and evenly mixed.
Add the curd, one table spoon at a time to achieve a paste like form of the mixture as shown below in the image.
Next, to get a nice dripping like consistency (batter) of the above prepared mixture, whisk it while adding small quantities of oil simultaneously (Whisk – Oil – Whisk). In case you fail to achieve a batter like consistency with the oil, add milk to the mixture the same way you added oil.
2-4 drops of vanilla essence can also be added as per your requirement.
|Consistency of batter|
Tip: Instead of using a spoon or fork to mix the ingredients, use a wire whisk to avoid lumps of flour in the batter.
Now pour this batter into a flat microwave safe utensil (Borosil), cover it and bake it in the microwave on the standard heating setup, i.e., 100% power for 7-8 minutes.
After you hear the beep, check the cake by pricking a knife into it and if it
comes out clean, you are almost done.
Let the cake set inside the covered bowl for 15-20 minutes (preferably half an hour or more) and your full risen yummy eggless chocolate cake is ready!
You can add the following variants in the batter just before keeping it in the microwave oven:
Chocolate chips to make it gooier.
Dry fruits and nuts – Roasted almonds/ cashews/ pistachios/walnut/raisins etc.
Dates – Deseed the date palms and cut them into smaller pieces.
Honey – Add 2-3 table spoons of Honey for the flavoring. Remember to cut down the sugar in case you decide to add Honey.
Praline – If you want to add some crunchiness to the cake.
An Indian Variant – Instead of Sugar and Cocoa Powder, add Shakkar or powdered jaggery (1 cup) to make a new flavor.
My Personal Preference: Serving the cake warm with a scoop of ice cream (Vanilla goes best), drizzled with some chocolate sauce and fresh fruits like strawberries or bananas and nuts.
Make a scrumptious eggless chocolate cake dessert by customizing it your original style and impress your friends, family or your own sweet tooth!