Tag Archives: chocolatedesserts

Dessert Desires: Choco-Nut Fudge Balls

Hi friends, it’s great to be back after a break, writing for my very own space yet again.

This time I tried making this super quick and easy, and absolutely to-drool-over kind of dessert, the chewy and gooey choco-nut fudge balls.

My personal take on the fudge balls is that when these are had within hours of making, the texture is soft and chewy on the outside and crispy from the nuts inside. When stored for a couple of days, these taste no less than some exotic chocolates because the chewiness of the condensed milk is taken over by the crispness of a yummy nutty milk chocolate. 🙂

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It’s definitely a chocolaty treat for the kids, but age is just a number when it comes to the love for chocolate. 😉

Since these turned out absolutely delish, I wish to share the recipe with you all.

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Ingredients:

  • ½ cup – Condensed Milk
  • 2 tbsp – Cocoa Powder
  • ¼ cup – Butter
  • 1 tbsp – Powdered Sugar (as per taste/optional as sweetness from condensed milk is sufficient)
  • ½ tsp – Vanilla Extract
  • ½ cup – Chopped Almonds and Walnuts (can be roasted for extra crispness)
  • 1 tbsp – Crushed and Roasted Almonds (for coating on the balls)

Method:

  • Heat a non-stick pan and add butter and condensed milk to it and mix well
  • Add cocoa powder, vanilla extract and powdered sugar
  • Cook the mixture on a low-medium flame for about 4-5 minutes
  • Keep stirring continuously until the mixture thickens and starts to leave the sides of the pan
  • Remove from flame, add the nuts and mix well
  • Let the fudge cool down for about ½ hour
  • Once cooled, make balls of equal size (This recipe makes 12-14 balls)
  • Roll each of the balls in the crushed roasted almonds

The Choco-Nut Fudge Balls are ready to eat immediately for the chewy-chocolaty feel, and best stored for 2-3 days for the exotic chocolate texture.

Hey, I even found these fudge balls perfect to decorate a Nutella Swirl Cake I recently made. The cake looked gorgeous! 🙂

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Hope you and your kids enjoy having these fudge balls.

Baking Delight – Vegan Chocolate Cupcakes

Chocolate lovers, here is a super delish vegan version of your favourite chocolate cupcakes. I call these the ‘Crazy Chocolate Cupcakes’ for the reason that these rise without any effort of beating/folding the batter. The secret behind this is the use of white vinegar, which reacts with the baking powder to give it the desired fluffiness and sponginess.

I made these for my family and everyone loved the spongy, melt-in-the-mouth cupcakes. Since these turned out to be perfect for me, I decided to share the recipe with you all, with some handy tips and suggestions from my experience of baking these.

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Here’s the recipe:

Ingredients:

  • 1 ½ Cups of All Purpose Flour (Maida)
  • 1 Cup Granulated Sugar
  • 1 Cup Water (at room temperature)
  • 2 tbsp Cocoa Powder
  • 4-6 tbsp Vegetable Oil
  • 1 tsp Vanilla Essence
  • 1-2 tsp Baking Powder
  • ½ – 1 tbsp White Vinegar
  • Pinch of salt

For Baking:

  • Oven Preheated at 180⁰C or 350⁰F
  • Greased cupcake moulds /moulds with cupcake liners

For Decorating:

  • Nutella Hazelnut Chocolate Spread* (Nothing beats Nutella…yummy)
    • I tried using Rostaa** Chocolate Hazelnut Spread this time
  • Crushed Roasted Almonds/Cashew Nuts
  • Cadbury Gems/Nestle Smarties

Method:

  • Sift all dry ingredients, i.e., flour, cocoa powder, salt, and baking powder in a bowl
  • Add sugar to the dry ingredient mix
  • Add vinegar, oil and vanilla extract to the dry mix
  • Pour a cup of water to the bowl and mix all the ingredients well to form a smooth batter
  • Fill the greased/lined cupcake moulds up to ¾ of their depth/height and place them in the preheated oven and bake for 15-20 minutes
  • Check after 15minutes with a toothpick, if it comes out clean the cupcakes are baked. If not, bake for 5-10 more minutes
  • Repeat the process with the remaining batter to make more cupcakes
  • Let the cupcakes completely cool down
  • Decorate with chocolate spread, nuts and gems

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Tips:

  • This recipe makes around 15 cupcakes with the entire batter, but the numbers may vary depending on the size of your cupcake moulds
  • In case you do not wish to make an entire batch of 15-20 cupcakes, reduce the quantity of ingredients provided in the recipe to half each
  • Try using lesser chocolate powder if you don’t like a slight bitter taste in the cupcakes
  • Some recipes suggest using baking soda instead of banking powder for extra rise after getting mixed with vinegar. But believe me it will make the cupcakes bitter. So stick to using baking powder
  • Let the cupcakes completely cool down before frosting or serving for best taste
  • These cupcakes are very spongy in themselves. However, to make them more chocolaty, sweeter and gooier, before putting the frosting make perforations with a toothpick and pour some Hershey’s chocolate syrup and then layer with chocolate spread

* The chocolate spread frosting is a super quick and healthier substitute for the buttercream frosting, primarily for the time challenged and health conscious, respectively :).

**Rostaa is an Indian brand and more economical than Nutella. It uses Belgian chocolate with a dash of Hazelnut flavour. I liked the taste and would not mind trying it the next time, but surely nothing beats the taste of Nutella.

Do try and let me know if you relished these!

When You Don’t Wish to Bake, Try this Biscuit Cake!

There are so many times when the whole process of baking a cake can feel so lengthy and tedious. Even when some guests are coming over lunch or dinner at a short notice, we are usually on the lookout for desserts that are quick to make and scrumptious at the same time.

So if you wish to make an easy, quick, delectable, chocolaty cake, without getting into the hassle of baking, do try the super easy biscuit cake.

When I tried this for the first time, it took me just 10 minutes to make the cake mix. After setting it in the refrigerator for a couple of hours, the biscuit cake was ready to be served.

I would personally recommend this to all chocolate cake lovers. My family swoons over the idea of having a biscuit cake, especially on a summer afternoon when a cold and chocolaty dessert feels like heaven on earth.

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Yummy, Gooey and Chocolaty No Bake Biscuit Cake

Do try making it for your family and friends as well. It’s so easy, even your kids can make this no bake cake. Here’s the recipe:

Ingredients:

  • 1 cup milk
  • 2 tbsp cocoa powder/2-3 cubes of chocolate
  • 2 tbsp of vegetable oil/2 cubes of butter
  • 2 packets of Marie biscuits/Cracker biscuits
  • 3-4 tbsp sugar
  • 1 tsp Vanilla Essence
  • Dry fruits (roasted/non-roasted)

For setting the cake:

  • Cling Wrap
  • Tray/Aluminium Container (can be used alternately as cake setting bases)

Method:

  • Put oil/butter, vanilla essence and sugar in a bowl and mix well
  • Heat the milk slightly and add chocolate. Allow the chocolate to melt in case using chocolate cubes
  • Pour the milk and chocolate mix over the oil/butter, vanilla essence and sugar mixture. Mix well
  • Add crushed biscuits and keep turning the mixture so that all the mixture gets absorbed by the biscuits
  • Keep adding biscuits until you get a thick mixture
  • Add the dry fruits to the mix. I used roasted cashews, almonds and pistachios
  • Now place a cling wrap on the kitchen counter and transfer the cake mix on it
  • Wrap in a shape you wish to set the cake in (round, square or oval)
  • After wrapping in the cling film I place the cake in a 5” round cake container to get the perfect round cake shape
    • You can even directly place the cling wrapped cake on a tray
  • Set in the refrigerator for 1.5 to 2 hrs

Tip: Some people love the crispiness of the biscuits in the cake, while some do not. For those who love the crispiness, 2 hrs setting time is enough. For those who like their cake all soft and gooey, refrigerate the cake overnight, the biscuits will absorb more moisture and become softer.

Hope you will try making and enjoy having this no bake cake. 🙂