Eggless Microwave Brownie in Just 3 Minutes | Brownie Recipes | Easy Dessert Ideas

Eggless Microwave Brownie #Recipe 

Eggless Microwave Brownie is my go-to dessert when I feel like indulging in a brownie but don't have the heart to bake a whole lot. A simple and easy brownie recipe for 2 that can be made in the microwave in just 3 minutes.

I am very much a brownie person – I prefer a brownie over a cake any day. There are several reasons for that – brownie is easier and hassle-free to bake. No matter how it turns out, you can always have it with a scoop of vanilla ice cream and chocolate sauce.

I have tried several brownie recipes and you can find a few of them here too. But, the recipe I am sharing today here is different from all those I have already shared. This one is an instant brownie that you can make in your microwave in just about 3 minutes. Yes! You heard that right. With the measures given here, you make 2 serving. It will satiate your brownie craving without giving you the guilt of devouring down a whole batch of brownies! 

 This is a fuss-free recipe that needs only one mixing bowl, a strainer (optional), a whisk and of course 2 ramekins. If you have a friend over, you can make it less than 10 minutes and serve it.

Let’s hop to the recipe now.

Eggless Microwave Brownie

Ingredients:

2 tbsp maida or all-purpose flour

2 tbsp cocoa powder

3 tbsp powdered sugar

2 tbsp yoghurt

2 tbsp melted butter

1-2 tbsp water

2 tbsp chopped dark chocolate

Process:

Grease two microwave safe bowls or ramekins.

In a medium bowl, add shift all the dry ingredients. Made a hole in the centre and add the wet ingredients and mix to form the batter. Add the chopped chocolate. Stir.

Divide the batter equally in the two greased ramekins/bowls.

Microwave it on a high for 2 minutes. Take it out and let it stand for a minute. Serve with a scoop of vanilla ice cream and chocolate sauce. Enjoy!

Thank you for stopping by! Cheers!

Eggless Molten Lava Chocolate Cake Recipe | How to Bake Eggless Molten Lava Chocolate Cake | Valentine Day Recipes

Eggless Molten Lava Chocolate Cake #Recipe

Eggless Molten Lava Chocolate Cake is a perfect dessert to please your valentine. A warm chocolate cake that oozes chocolate lava - ah, pure bliss.

February is associated with love often and why not when Valentine's day falls in this month. We are not valentines-day-kind-couple and do not fuss over it too much. The only thing I like to do on this day is to bake a special cake. When it comes to cakes, DH, who is otherwise an ardent chocoholic, loves vanilla flavoured ones and I prefer chocolate! So, I am still in a dilemma what to make but I have my eyes on this one, maybe I can combine vanilla and chocolate in one!

I made this molten lava cake a few days back when I was craving for a chocolatey dessert. Paired with a scoop of vanilla, it was awesome. If you want to make something simple yet delicious, try this simple recipe this Valentine's Day.

I first came across this recipe while watching Master Chef India. I didn't make a note of it at that time but later found the video on you-tube. I have tweaked the recipe a bit and have halved the recipe to yield 2 servings.

Eggless Molten Lava Chocolate Cake 

Ingredients:

1/2 cup All Purpose Flour / Maida
2 tbsp cocoa flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4cup yoghurt
1/4 sugar
1/4 cup melted butter
1/2 cup milk
3 tbsp chocolate chopped.
1/2 tsp vanilla extract.

Process:
1. Grease 2 ramekins and dust it with flour.
2. Sieve the flour. baking powder, baking soda and cocoa powder together and set aside.
3. Mix butter, sugar, yoghurt and vanilla extract, till well incorporated.
4. Now add the flour mixture into the butter mixture half at a time. Add milk and whisk to get a smooth batter.
5. Fill the ramekins a little less than half and place the chopped chocolates in the middle of the batter equally. Now cover it with the remaining batter, filling it a little lower than the brim. I still had some batter left and I poured it into a small greased ramekin.
6. Bake in a preheated oven at 180 C for 13-15 minutes.
7. After removing it from oven, wait for 10 minutes and let it cool, run a knife around the edges of the ramekins and invert it on a plate. Chocolate lava will ooze out! Serve with vanilla ice cream.

Note: 

Do not be too generous with chocolate, otherwise, you will end up with too much of lava and the cake will not come out of the ramekin. I had done that when I had baked it for the first time :-)!

 

Linking it to Srivalli's Chocolate Mela,  Vardhini's Sweet Love, Sizzling Tastebuds' Valentine Fest Served with love, Valentine day special at Annzcafe and Radhika's Lets Cook - Sweet Something

Thank you for stopping by! Cheers!

Coffee and Chocolate Pudding (Eggless) | How to Make Coffee and Chocolate Pudding | Chocolate Recipes

Coffee and Chocolate Pudding #Recipes

Coffee and Chocolate Pudding is a self-saucing dessert. It is chocolatey (quite evident), gooey and almost tastes like a fudge brownie.

I had somehow missed the mail from Divya about the November Sweet Punch but as the time came emails were pouring into my inbox with links from bloggers who participated in the punch this month. The first thought that came to my mind that maybe I was thrown out of the group for not participating in the event for the last 2 consecutive times. But, then I scanned my emails and found the original mail from Divya which I had probably inadvertently missed. Baked pudding is something I had not tried yet and I was very tempted to try it as soon as I saw beautiful pictures floating around in the blog world. And I did give it a try and it came out great!

The recipe chosen for the month is Coffee and Chocolate Pudding from here. I have used only a quarter of the measurements given to get 2 medium size servings. Also, I replaced the egg used in it with yoghurt and a pinch of baking soda. The result was awesome! The pudding when warm was gooey and saucy. I had mine with a generous scoop of Vanilla ice cream and a drizzle of chocolate sauce. A chocolate lover can't ask for more!

Coffee and Chocolate Pudding

Serves 2:

Ingredients:

1/4 cup flour
1/2 tsp baking powder
1 tsp cocoa
Pinch salt
3 tbsp brown sugar
2 tsp butter, melted
2 tbsp milk
1 tbsp yoghurt
A generous pinch baking soda
2 tbsp hazelnuts, chopped.

For the topping

2 tbsp brown sugar.
2 tsp cocoa
1/2 tsp instant coffee powder mixed with 1/4 cup of water.

Process:

1. Preheat oven to 180°C.
2. Sift together dry ingredients.
3. Stir in butter, milk, yoghurt, baking soda and hazelnuts until well combined.
4. Spoon batter into 2 greased ramekins.
5. Sprinkle with brown sugar and cocoa then pour over coffee but do not stir.
6. Bake for 20 minutes.
7. Serve with vanilla ice cream and chocolate sauce if you like.

Thank you for stopping by! Cheers!

Chocolate Truffles ~Sinfully Delightful ~ For 100th post | How to Make Chocolate Truffles | Chocolate Recipes

Chocolate Truffles #Recipes

These Chocolate Truffles are the ultimate treat for any chocolate lover. Intensely chocolatey they just melt in your mouth, leaving behind a tantalizing chocolate flavour in your taste buds.

I am so delighted to post my 100th blog post today. And co-incidentally the festival of Raksha Bandhan is also today. I have a younger brother but he is miles away from me today. So, through this post, I am conveying my wishes and love to him and a virtual treat!

For those who are not aware of this Indian festival here is a brief introduction.

"Raksha Bandhan is a festival primarily observed in India, which celebrates the relationship between brothers and sisters. The festival is observed by Hindus, Jains and Sikhs. The central ceremony involves the tying of a rakhi (sacred thread) by a sister on her brother's wrist. This symbolizes the sister's love and prayers for her brother's well-being, and the brother's lifelong vow to protect her." (Source Wiki).

As I am writing this 100th post, I feel as if I have achieved an important milestone!  Till date, I have posted a number of book reviews and some recipes too. Thank you all for supporting me on this blog journey!

Without much ado, here is today's recipe ~ Chocolate Truffles!

Adapted from here

How to Make Chocolate Truffles

Ingredients:

100gm semisweet chocolate, cut into small pieces

125gm milk chocolate, cut into small pieces

120 ml double cream

2 tablespoons butter, cut into small pieces

Dutch-Processed Cocoa Powder for coating.

Makes about 25-30 truffles depending on size.



Process:

1. Place the chopped chocolate in a medium-sized heatproof bowl. Set aside.

2. Heat the cream and butter in a small saucepan over medium heat. Bring it to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for a minute or two.

3. Stir with a rubber spatula until smooth. Make sure the chocolate has melted. If not, microwave it for 20-30 seconds.

4. Cover and place in the refrigerator overnight to make the truffle mixture firm.

5. Place your coating cocoa powder for the truffles on a plate. Remove the truffle mixture from the refrigerator.

6. With a spoon or melon baller or a small ice cream scoop form the chocolate into round or misshaped bite-sized balls. Greasing your palms slightly helps in the process.

7. Immediately roll the truffle in the coating and place on a parchment-lined baking sheet or tray.

8. Cover and place in the refrigerator until firm. Bring to room temperature before serving.




Looking for some other chocolate dessert ideas, check out

Eggless Chocolate Molten Lava Cake
Coffee and Chocolate Pudding

Enjoy! Thanks for stopping by! Cheers!

Chocolate Chip Cookie Trifle | How to Make Chocolate Chip Cookie Trifle from Scratch | Party Dessert Ideas

Chocolate Chip Cookie Trifle #Recipes

Chocolate Chip Cookie Trifle is a layered dessert that can be whipped up in minutes if you have some chocolate chip cookies and fresh whipped cream at hand. It's simple yet delicious and when served in individual glasses, it looks quite pretty too.

Yesterday, we had a small get-together at my place. It was an occasion to bid a formal farewell to our friend T who is going back to India for good and to convey our heartfelt wishes to N, who is a to be a mother!

Our get-togethers are not just about meeting one another but also about food. It gives us an opportunity to flaunt our culinary talent :-)!

The menu was long and varied. Of course, there were contributions from all of them. We talked, ate and played, talked, ate and played and by the end of the day, we were exhausted as if we were back from a long day of tedious work. But, it was a fun day and thank you, friends, for making that happen. Before sharing anything else I will like to share the menu which goes like this:

Lemonade, Kiwi Panna,Orange Juice, Onion Bhaji, Mint flavoured potato puffs, Savoury Semolina Cake, Shakarpare, Vegetable Paneer Lasagna (At least I intended to make that, but the outcome was different, but my friends said it tasted good and I believe them!), Chocolate Cupcakes, Vanilla Cupcakes and my Chocolate-y Trifle! On top of these, there were lots of chocolates!

Well, I am sure you will say that is quite a menu and I agree. Here are some pictures too!

Now coming back to the recipe of my Chocolate-y Trifle which actually Chocolate Chip Cookie Trifle. I got this recipe from my elder sister and have tried a couple of times before. My DH loved it too. So, instead of experimenting something on my friends (which I usually do), I went for the safer bet.

This is a very easy recipe and if you love chocolate, it's for you!

Chocolate Chip Cookie Trifle

Ingredients:

300 ml fresh cream.
1/4 cup icing sugar or finely powdered sugar.
less than 1/2 cup of grated chocolate.
200 gm chocolate chip cookies.
4 glace cherries cut in half for decoration.

For ganache :

100 ml cream
100 gm chocolate.
1 tsp oil (optional)

The measures will vary according to the size of bowls you are using. I made them in individual small glass bowls and I got 8 servings with these measurements.

Process:

1. Put the cookies in a ziplock bag and run the rolling pin over it so that they are coarsely crushed. Keep it aside.

2. Whip the fresh cream and sugar until stiff.

3. For ganache, melt the chocolate either in a microwave or by putting in in a heatproof vessel and placing it over hot boiling water. When melted add the cream and oil if using and stirring well till everything is well incorporated. Keep it aside.

4. Now take the bowls u are using and line it first with the cookie mixture and then a layer of the whipped fresh cream. You can use an icing bag to make a layer of cream or use a spoon. Then line it with grated chocolate. Again put a cookie mixture followed by cream and top it with ganache. You can make as many layers as possible. Top it with a glaced cherry.

5. Keep it in the fridge for a day (See notes). The cookie mixture must absorb the moisture of cream and lose its crunchiness. Take it out of fridge 10 mins before serving.

Notes:

1. It is always better to make it a day in advance.

2. If you are making it on the same day. Keep it in the freezer for 45 mins and then take it out for an hour. Keep it back in the fridge until needed. The temperature difference it will face will make the process faster.

3. While making the layer of cream, if the cream stick and is not spreading evenly then take a cup of hot water and dip a clean spoon into it and then smoothen the cream with it. Dip it in hot water as many times as necessary.

Here are some more chocolate dessert ideas for you to check out.

Eggless Chocolate Molten Lava Cake
Coffee and Chocolate Pudding

Sending this to Lets Celebrate Sweets-Chocolate. This event is the brain child of Nivedita.

Enjoy! Thank you for stopping by! Cheers!