Рецепт Eggless Chocolate Cake
This is the first attempt at making an eggless cake adapted from a Chinese cookbook Dessert's Temptation with slight modification. I must say this is a very simple and delicious Eggless Chocolate Cake. The cake is not only fragrant and chocolately, it is also not very dense and tastes like brownie. You can even mix some chopped walnuts into it. I made them into small cakes for shorter baking time but you can bake it in a 7 x 2 inches cake pan or a rectangular one. Try not to add the batter to too high, about 2 inches is just nice as the longer it takes to bake, the cake will becomes dry. Come let's enjoy this small cake with chocolate sauce or vanilla ice cream. I guarantee you, no one can tell this is an eggless cake :)
Eggless Chocolate Cake
Ingredients: makes 7
- 1 tsp Instant coffee powder
- 70g Sugar
- 200ml Fresh milk
- 80g Semi sweet chocolate, chopped
- 80g Margarine
- 1 tsp Vanilla extract
- 100ml Natural yoghurt
- 150g Cake flour/plain flour, sifted
- 1 tsp Baking powder
- 1/2 tsp Baking soda
Method:
Heat instant coffee powder, sugar and milk together until instant coffee powder and sugar dissolved.
Add chocolate and margarine. Cook until they melted.
Remove from heat. Leave it to cool. Add sifted flour, baking soda and baking powder in 2 to 3 additon. Mix well with a wooden spoon or hand whisk to form a smooth and thick batter..
Spoon into greased mould or muffin pan to 3/4 full and smooth out the batter with a spatula knife or the back of a spoon.
Bake at preheated oven 180 degrees C for about 20 - 25 mins or a skewer inserted in the center of the cake comes clean.
Let the cake cool in the pan for 5 mins before inverting on a cooling rack.