Eggless Microwave Chocolate Cake

Ingredients
400 g sweetened condensed milk
2/3 cup softened butter
1 3/4 cups self-raising flour
1/2 cup cocoa powder
1/2 teaspoon bicarbonate of soda
1/2 teaspoon baking powder
1/4 teaspoon vanilla essence
1/2 cup sugar (if you would like a richer cake, halve the sugar and use 50g of melted plain chocolate)
150 ml soda water

Method
1. Grease a ROUND microwaveable cake tin and line with greaseproof paper.
2. Sift together the flour, cocoa powder, baking powder and bicarbonate of soda and set aside.
3. Cream together the butter and the sugar.
4. Add the condensed milk, melted chocolate (if using it) and vanilla essence and beat well to mix.
5. Add the dry ingredients (from step 2) and mix well together.
6. Slowly pour aerated soda into the mixture and mix in well.
7. Pour the cake mixture into the prepared tin.
8. Microwave on High for 4-5 mins (depending on the power of your microwave) and on Medium 4-5 mins (bake for on Medium for the same amount of time as you did in High).
9. Hold in dish for 2-4 after baking (MAKE SURE YOU DO THIS AS HOLDING IS VERY IMPORTANT BUT DO NOT LET IT REMAIN IN THE TIN FOR LONGER THAN THE HOLDING TIME).
10. Then, remove from the cake tin and place it on a wire rack to allow it to cool.
11. Decorate if desired before cutting into slices to serve.

Chocolate Liquer Shake

Ingredients
instant coffee powder 1 tsp
green cardamom 3-4
blanced & chopped almonds 5-6
chocolate sauce 4 tbsps
milk 2 cups
vanilla ice cream 2 scoops
swiss chocolate liquer 3-4 tbsps
sweetend fresh cream 1 cup
ice as requerd

Method
1. Heat 3-4 tbsps of water in a pan & add instant coffee powder .
2. Crush green cardamom & add in the coffee & strain the mixture.Drain the mixture & cool it.
3. Add Chocolate sauce,Vanilla ice cream & ice & blend it.
4. Add Swiss Chocolate liquer , Vanilla ice cream & mix well.Pour into a glass.Glass should be half filled.Add blanced & chopped Almonds.Add sweetend fresh cream .
5. Garnish with sliced Almonds & serve.

Chocolate Pudding

Ingredients
1/2 litre milk
25 gm. cooking chocolate
60 gm. butter
3 eggs
3 teaspoons cornflour
100 gm. sugar
300 ml. water (2 cups)

Method
1. Place grid in cooker body and pour in 2 cups water.
2. Cover separator tightly and place on grid. Close lid. Place cooker on maximum heat.
3. Bring to full cooking pressure. Reduce to medium heat and cook for 20 minutes. Allow
cooker to cool gradually and open. Chill pudding and serve.


Preparation:
Boil milk and let it cool. Make a sauce of chocolate,sugar, cornflour and handful of water
in double boiler. Add sauce to milk. Stir well. Beat eggs and add gradually. Grease
separator with butter and pour mixture into it.

Chocolate Mousse

Ingredients
3 tbsp cocoa powder
2 tbsp cornflour
8 tbsp sugar
4 cups milk
1 1/2 cups cream
2 tbsp sweetened whipped cream (chilled)
3 tsp gelatine
6 cherries (glaced, blanched, canned, fresh, any)

Method
1. Put 3 tbsp water in a small saucepan. Sprinkle gelatine over it. Do not stir. Keep aside.
2. Mix coco and cornflour in 1/2 cup milk. Boil remaining milk with sugar, for 5 minutes.
3. Add cocoa paste gradually, stirring continuously. Cool for 3-4 minutes. Cool a little.
4. Warm the soaked gelatine over very low flame, stirring. Do not boil. Mix into the milk and stir. 5. Chill till thick but not set.
6. Beat with hand beater till smooth. Gently mix in cream. Pour in individual mousse cups. Set in freezer.
7. Once set transfer to fridge compartment. 15 minutes prior to serving, ice a swirl of whipped cream on each with an icing gun. Sprinkle a pinch of cocoa powder.
8. Top with a cherry. Transfer to freezer.

Chocolate Souffle

Ingredients
125 gms. amul butter
125 gms. chocolate, chopped
100 gms. almonds
4 eggs, separated
125 gms. caster sugar, icing sugar

Method
1. Melt the butter and chocolate in the microwave oven or in the top of a double boiler over simmering water, stirring occasionally.
2. Stir in the almonds.
3. Beat the egg yolks and sugar and stir in the chocolate mixture.
4. Whisk egg whites until stiff and fold into mixture.
5. Spoon the mixture into 12 muffin pan hollows, up to the top.
6. Bake for 15 mins. at 180 C.
7. Set it aside to cool.
8. Dust it with icing sugar.

Instant Chocolate Burfi

Ingredients
maida - 1 cup
sugar 2 cups
ghee - 1 cup
milk - 1 cup
milk powder - 4 tablespoons
cocoa powder - 2 tablespoons
finely chopped cashew, almods, pista, raisins put together 1/2 cup

Method
1. Place a thick kadai on the heat.To this directly add all ingredients i.e., maida, sugar, milk,
milk powder, cocoa powder and ghee and mix well together.
2. Keep stirring continuously for around 18 to 20 minutes when the mixture starts leaving the
sides.
3. It forms into a thick round mould by about 20 minutes time and you start getting a good
aroma.
4. Now add the chopped nuts and rainis and mix well.
5. Remove from heat and pour on a greased plate and cut into desires shapes.
6. Allow to cool and it forms into burfi shapes.
7. This is instant and can be done withint 25 minutes time.

Chocolate S'more Pie

Yield: 8 servings

Ingredients:
1 graham cracker crumb crust, baked and cooled completely
7 ounces fine-quality bittersweet chocolate (not more than 70% cacao; not unsweetened), finely chopped
1 cup heavy cream
1 large egg, at room temperature for 30 minutes
1 teaspoon unflavored gelatin
1/2 cup cold water
3/4 cup sugar
1/4 cup light corn syrup
1/2 teaspoon vanilla
Vegetable oil for greasing

Method:

1. Make chocolate cream filling: Make graham cracker crumb curst and reserve.

2. Put oven rack in middle position and preheat oven to 350 degrees F. Put chocolate in a large bowl. Bring cream just to a boil in a 1- to 1 1/2-quart heavy saucepan, then pour hot cream over chocolate. Let stand 1 minute, then gently whisk until chocolate is melted and mixture is smooth. Gently whisk in egg and a pinch of salt until combined and pour into graham cracker crumb crust (crust will be about half full).

3. Cover edge of pie with a pie shield or foil and bake until filling is softly set and trembles slightly in center when gently shaken, about 25 minutes. Cool pie to room temperature on a rack (filling will firm as it cools), about 1 hour.

4. Make marshmallow topping: Sprinkle gelatin over 1/4 cup cold water in a large deep heatproof bowl and let stand until softened, about 1 minute.

5. Stir together sugar, corn syrup, a pinch of salt, and remaining 1/4 cup water in cleaned 1- to 1 1/4-quart heavy saucepan. Bring to a boil over moderate heat, stirring until sugar is dissolved, then boil until thermometer registers 260 degrees F, about 6 minutes.

6. Begin beating water and gelatin mixture with an electric mixer at medium speed, then carefully pour in hot syrup in a slow stream, beating (avoid beaters and side of bowl). When all of syrup is added, increase speed to high and continue beating until mixture is tripled in volume and very thick, about 5 minutes. Add vanilla and beat until combined, then immediately spoon topping onto center of pie filling; it will slowly spread to cover top of pie. Chill, uncovered, 1 hour, then cover loosely with lightly oiled plastic wrap (oiled side down) and chill 3 hours more.

7. Brown topping: Preheat broiler.

8. Transfer pie to a baking sheet. Cover edge of pie with pie shield or foil and broil 3 to 4 inches from heat, rotating pie as necessary, until marshmallow topping is golden brown, about 3 minutes. Cool pie on a rack 10 minutes. Slice pie with a large heavy knife dipped in hot water and then dried with a towel before cutting each slice.