eggless black forest cake recipe below:

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eggless black forest cake recipe

 

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prep time

50 mins

cook time

35 mins

total time

1 hour 25 mins

 

eggless black forest cake - an eggless recipe of the classic black forest cake.

author: dassana

recipe type: dessert

cuisine: international

serves: 1 medium black forest cake

ingredients (measuring cup used, 1 cup = 250 ml)

• 1 medium sized eggless chocolate cake or sponge chocolate cake OR check the below recipe

for eggless chocolate cake:

• 1 cup whole wheat flour/atta, levelled, 120 gms
• 3 tbsp cocoa powder
• ½ tsp baking soda
• a pinch of salt
• ¾ cup sugar, 150 gms
• 1 cup cold water, 250 ml
• ¼ cup oil or melted butter, 62.5 ml
• 1 tbsp lime juice
• ½ tsp vanilla extract or vanilla powder

for the icing:

• 200 ml chilled amul fresh cream or chilled heavy whipping cream
• 5 tbsp icing sugar
• 3 tbsp chopped red cherries
• 7 to 8 tbsp grated chocolate or chocolate shavings, you can also add as required
• 2 to 3 tsp of cherry syrup or 1 tsp sugar dissolved in 3 to 4 tsp water . you can use rum or wine instead of sugar syrup
• 8 to 10 whole cherries for decoration or as required
• some chocolate shavings for decoration (optional)

how to make the recipe:

for the eggless chocolate cake:

1. first grease a round baking pan of 7.5 inches diameter x 2 inches height with oil. preheat your
2. oven to 200 degrees celsius/392 degrees fahrenheit.
3. seive 1 cup whole wheat flour, 3 tbsp cocoa powder, a pinch of salt, ½ tsp baking soda in a plate. use good quality cocoa powder.
4. in another pan or bowl, take ¾ cup sugar.
5. add 1 cup cold water and stir so that the sugar dissolves.
6. now add ¼ cup oil or melted butter. i added oil. stir briskly so that everything is mixed well.
7. next add 1 tbsp lime juice. stir again.
8. now add ½ tsp vanilla extract or powder.
9. add the sieved dry ingredients to the wet mixture. using a wired whisk, mix everything well.
10. there should be no lumps in the cake batter. the batter is not thick but thin.
11. pour the cake batter in the prepared cake pan.
12. tap the sides of the cake pan so that the extra air bubbles are let out.
13. bake the cake in a preheated oven for 200 degrees celsius/392 fahrenhiet for 35 to 40 mins. since temperatures vary from oven to oven, do keep a check. for baking in a convection mode of microwave oven, preheat the oven at 180 degrees celsius/356 fahrenheit degrees for 15 minutes. then bake the cake at 180 degrees celsius/356 degrees fahrenheit for the 30 to 35 minutes.
14. for doneness check the cake with a tooth pick. the tooth pick should come out clean. once the cake becomes warm or cools down, unmold and place it on a wired rack. if the tooth pick is sticky, then place the cake bake in the oven and continue to bake for some more minutes. before frosting let the cake cool completely.

icing method:

1. keep the top of the cake facing you. slice the cake neatly and from the center with a large knife or serrated knife. you can also use a dental floss to slice the cake into two. with knife things can go uneven, so slice carefully. if crumbs fall, collect them and then add them on top of the cream layer.
2. remove the top half and keep aside. keep the the bottom cake half facing you. just cover them and keep aside while you prepare the cream icing.
3. in a stand mixer take cream and icing sugar. you can use an electric beater and take the cream and icing sugar in a bowl. i have used amul cream as that the only cream i get here. also it works very well for me. but one has to use icing sugar otherwise amul cream does not whipped well due to its low fat content. if you can get heavy whipping cream, then nothing like it. remember to chill the cream in the refrigerator at least for a day or two before you use it.
4. at the highest speed, run the wire whip blade and whip till the cream become stiff. i whipped amul cream for about 8 minutes in the highest speed of the stand mixer. if you use heavy whipping cream, you won't have to whip for so long. don’t overdo the beating as the cream might turn into butter, when you get stiff peaks, just stop the mixer or beater. to check, just invert the bowl and if the cream does not fall, the cream has got stiff peaks.
5. sprinkle some sugar syrup on the cake evenly. to make sugar syrup, dissolve 1 tsp sugar with 3 to 4 tsp water. you can also use rum or wine instead of sugar syrup.
6. now with a spatula spread about ¼ or ⅓ of the whipped cream.
7. spread evenly. since this is a moist cake, the crumbs will be seen while spreading the cream. there is a method that can be used to to avoid the crumbs. but since we are making at home, this much is alright.
8. then add a layer of chopped red cherries. red cherries are easily available. these are in the indian variety of candied karonda berries. they are also called as karonda murabba in hindi. i get them easily at mithai shops here.
9. sprinkle grated chocolate on top.
10. cover with the top halve of the cake.
11. spread some cream on the top evenly. spread on the sides. if you have a cake decorating stand, then its best to use. for home purpose, i use a small flat plate covered with aluminum foil and place the cake on it before icing.
12. add the remaining whipped cream in a piping bag and use any decorative nozzle. decorate the cake with the cream from the piping bag.
13. don't worry about design flaws as we will be adding more grated chocolate on the cakes. so imperfections can be hidden :-)
14. place whole cherries on the cake.
15. you can add the amount of cherries you want to make a neat looking cake.
16. sprinkle some grated chocolate all over. you can also add chocolate shavings or chocolate vermicelli.
17. also place the grated chocolate on the side of the cake. i also added some chocolate shavings from top.
18. cover the cake with a large bowl without it touching the sides and place in the fridge for the cream icing to set. keep to set for 3 to 4 hours or overnight.
19. when the cream icing has set well, slice and serve the eggless black forest cake.

DOUBLE CORN CAKES WITH FRESH CORN

Summer can mean a little bit more time in the morning. If you aren't rushing off anywhere, try these for breakfast, topped with maple syrup and yogurt. Sound better for later in the day? They also make a great side dish for lunch or dinner, topped with summer salsa. 

HANDS-ON TIME: 20 MINUTES

TOTAL TIME: 35 MINUTES

MAKES: 6 FOUR-INCH PANCAKES

KITCHEN GEAR: 

Large mixing bowl
Measuring spoons
Whisk or fork
Measuring cup
Small bowl
Skillet
Spatula

INGREDIENTS

6 tablespoons

yellow cornmeal

2 tablespoons

whole-wheat or white flour

1⁄4 teaspoon

baking soda

1⁄4 teaspoon

salt

3⁄4 cups

to 1 cup fresh or frozen corn kernels

1  

large egg

1⁄4 cup

buttermilk or low-fat plain yogurt

2 teaspoons

canola oil

1 tablespoon

low-fat plain yogurt and/or 1 tablespoon maple syrup

1 tablespoon

low-fat plain yogurt and/or 1 tablespoon summer salsa

INSTRUCTIONS

Wash your hands with soap and water, then gather all your kitchen gear and ingredients and put them on a clean counter.

1. Put the cornmeal, flour, baking soda and salt into the large mixing bowl and mix together with the whisk or fork. Set aside.
2. Put the corn, egg and buttermilk into the small bowl and stir well.
3. Carefully pour the contents of the small bowl into the large bowl and mix well with your whisk or fork. Set the bowl aside for at least 15 minutes, and up to 2 hours.
4. With the help of your adult, put the skillet on the stove, turn up the heat to medium and let it heat up for 1 minute.
5. With the help of your adult, very carefully add the oil (the pan is hot and the oil might splatter).
6. Using the 1/4 cup measuring cup, scoop blobs of the corn batter onto the hot skillet.
7. Use the spatula to gently push the blobs down to flatten them. This will make the pancakes thinner, which will help them cook faster and more evenly.
8. Cook the pancakes until the edges start to turn light brown and firm up. This will take about 2 minutes.
9. Once the edges are firm, flip the pancakes over and cook them for 1 more minute. When the pancakes are lightly browned on both sides, use your spatula to take them out of the pan.
10. Serve right away and add extra toppings for more flavor!

NOTES

Did you know? Corn is harvested in bushels that weigh 56 pounds each; that's equal to the average weight of an 8 year old!

BASIC CHICKEN SOUP

HANDS-O TIME: 20 MINUTES

TOTAL TIME: 1 HOUR, 30 MINUTES

MAKES: 10 TO 12 CUPS

KITCHEN GEAR: 

Measuring spoons
Measuring cup
Sharp knife (adult needed)
Cutting board
Large heavy-bottomed pot
Wooden spoon

INGREDIENTS

1 tablespoon

canola or olive oil

1  

onion, finely chopped

2  

celery stalks, sliced

2  

carrots, scrubbed or peeled and sliced

8 cups

low-sodium chicken broth (or more, if you like it more brothy)

1⁄2 cup

brown rice, barley, or small pasta (such as alphabets or orzo)

2 cups

cooked, shredded chicken

INSTRUCTIONS

1. Put the pot on the stove and turn the heat to medium. When it is hot (flick some water on-it should dance and evaporate immediately) carefully add the oil.
2. Add the onion, celery, and carrots, and cook until tender, 10- 15 minutes.
3. Add the chicken broth, raise the heat to high and bring to a boil. Lower the heat to low, and cook, uncovered, until the vegetables are tender and no longer float on the top, about 30 minutes.
4. Add the rice, barley or pasta and cook until tender, about 20 minutes for pasta, 40 minutes for brown rice or barley. (If you want you can use leftover grains or pasta. If so, skip this step and add them when you add the chicken, step 5. This will also cut 20 minutes off the cooking time.)
5. Add the chicken, stir, and cook until heated throughout, about 3 minutes.
6. Serve right away or cover and refrigerate up to 3 days.

NOTES

Fancy That!

Lemony Chicken Soup: Add 1 bay leaf and one strip lemon zest when you add the stock. Remove both before serving.

Herby Chicken Soup: Add 1 teaspoon dried marjoram (or 1 tablespoon chopped fresh), 1 teaspoon dried rosemary (or 1 tablespoon chopped fresh), and ¼ teaspoon dried thyme, or 1 teaspoon chopped fresh. If you’re using dried herbs, add them when you cook the veggies. If you’re using fresh herbs, stir them in right before serving the soup.

Garlicky Ginger Soup: Add 1 tablespoon fresh ginger root and 1-2 garlic cloves, minced, when you add the onion.

Curried Chicken Soup: When you cook the veggies, add 1 Granny Smith apple, cored and cubed, 1- 2 tablespoons curry powder, and 1 tomato, cubed. Stir in ¼ cup unsweetened, shredded coconut and 2 tablespoons chopped cilantro leaves just before serving.

Lettuce Eat Chicken Soup: Add 6 leaves romaine lettuce or spinach, chopped, when you add the rice, barley or pasta, and ½ cup grated Parmesan cheese just before serving.

Basil Chicken Soup: Swirl in 1- 2 tablespoons pesto (page 00) just before serving.

Tortilla Soup: Skip the rice, barley or pasta and stir in ¼ cup chopped cilantro, the juice of half a lime, and a handful of tortilla chips just before serving.

Tortellini Soup: Add cooked tortellini instead of the rice, barley or small pasta.

ADOBO CHICKEN IN PARCHMENT

INGREDIENTS

1. • 8 dried guajillo chiles, wiped clean
   • 8 dried chiles de árbol, wiped clean, stemmed, leaving seeds
   • 1 tablespoon plus 3/4 teaspoon fine sea salt, divided
   • 10 garlic cloves
   • 2 teaspoons cumin seeds
   • 2 teaspoons dried oregano (preferably Mexican)
   • 1 teaspoon anise seeds
   • 8 whole cloves
   • 1 (2-inch) piece cinnamon stick (preferably Mexican/Ceylon canela)
   • 1 cup water
   • 1/4 cup cider vinegar
   • 6 whole chicken legs
2. Equipment:
   • kitchen string

PREPARATION

1. 1. Slit guajillo chiles lengthwise, then stem and seed. Heat a dry cast-iron skillet (not nonstick) over medium heat until hot, then toast chiles in batches (with guajillos opened flat), turning and pressing with tongs, until more pliable and slightly changed in color, about 30 seconds per batch. Transfer to a bowl and soak in boiling-hot water until softened, about 15 minutes.
   2. Drain chiles, then purée in a blender with 1 tablespoon sea salt and remaining ingredients except chicken and remaining sea salt until adobo is very smooth, about 1 minute.
   3. Sprinkle chicken with remaining 3/4 teaspoon sea salt. Place 1 chicken leg in center of a sheet of parchment paper (about 20 by 15 inches) and cover with 1/3 cup adobo. Gather parchment up around chicken and tie tightly with kitchen string. Repeat with remaining chicken and adobo.
   4. Arrange packages in 2 steamer racks and/or pasta-pot inserts. Set steamer racks (on top of each other) over boiling water in a pasta pot (use 2 pots if you can't layer your racks) and steam, covered tightly, until chicken is very tender and starting to fall off the bone, 1 3/4 to 2 hours. (Replenish water as necessary.)
   5. Carefully transfer each package to a shallow bowl. Remove kitchen string and slowly slide parchment out from underneath chicken and broth. Season with salt.

Butter chicken recipe | Indian butter chicken recipe (murgh makhani)

 

Prep time

4 hours

Cook time

30 mins

Total time

4 hours 30 mins

 

India's most popular creamy and unique tasting punjabi murgh makhani recipe (butter chicken)

Author: Swasthi

Recipe type: Main

Cuisine: North Indian, Indian

Yield / Serves: 3 to 4

Ingredients (240 ml cup used)

First marination

• 450 grams to ½ kg chicken (or 1 lb.)
• ¾ tbsp. lemon juice
• ¼ tsp. Salt
• ½ tsp. Red chili powder

Second marination

• ¾ tsp. kasuri methi crushed or powdered
• ⅛ tsp. turmeric
• ½ to ¾ tsp. garam masala powder
• ¾ tbsp. oil
• 1 tbsp. ginger garlic paste
• ½ cup thick curd/ hung yogurt (or greek yogurt, refer notes)

Makhani masala (gravy)

• 2 tablespoons butter
• 1 tsp. ginger garlic paste
• One thin 2 inch cinnamon stick
• 2 green cardamoms
• 2 cloves
• Generous pinch of methi powder (fenugreek seeds powder)(optional)
• 1 to 2 green chilies slit
• 4 large tomatoes (pureed in the blender and filtered to remove skin and seeds) or tinned puree as needed
• 1 tsp red chili powder (adjust to suit your taste and color)
• 10 cashew nuts or blanched soaked almonds (refer notes)
• ½ to ¾ tsp. garam masala powder
• ½ tbsp. kasuri methi crushed or powdered
• ¼ tbsp. sugar
• salt as needed
• 80 to 100 ml chilled cream (refer the notes)
• Coriander leaves for garnishing

Instructions

1. Please follow the preparation work mentioned above before the step by step instructions. Wash chicken under running water and pat dry. Marinate with lemon juice, chili powder and salt for 20 minutes
2. Marinate chicken from step 1 with yogurt, kasuri methi, oil, turmeric, ginger garlic paste, and garam masala powder. Refrigerate for at least 3 to 4 hours, overnight works best.
3. Grill the chicken in an oven or stove top. For stove top method, Add one tsp. butter and add the marinade. Fry on high flame till all the moisture evaporates. Keep stirring constantly to prevent burning. Cook till it is cooked. Transfer this to a plate and set aside.
4. Heat a pan with butter, add dry spices and fry for a min or two. Add ginger garlic paste, green chilies and fry till it turns fragrant.
5. To the pan, add the tomato puree, red chili powder and salt. Mix and cook until the tomato puree becomes thick and begins to leave the sides of the pan
6. Pour 1 cup water and add methi powder, cashew or almond paste or almond milk. Adjust the water to suit your desired consistency
7. Bring the mix to a boil and simmer for 3 to 5 minutes. Add kasuri methi and garam masala now, or add at a later step for the best aroma
8. Add chicken and simmer for about 5 to 7 minutes till it becomes soft and tender.
9. Add garam masala, kasuri methi. Stir and simmer for about 2 to 3 minutes. Pour chilled cream and switch off the stove.
10. Garnish punjabi murgh makhani with coriander leaves and extra cream if desired

Notes

For the butter chicken recipe, You can use bone-in or boneless chicken. 

curd/yogurt: If you do not have hung curd or greek yogurt, you can use thick yogurt too, but the cooking time takes a little longer.

If you do not have almonds, you could use 10 cashew nuts or 1 ½ tbsp. magaz seeds

cream: If you don’t want to use heavy cream, you can go ahead using nestle thick cream that is used for deserts, but do not cook for long after you add to the gravy. Chill the cream and add it to the gravy and switch off the stove otherwise the gravy could look curdled.or Take a small amount of hot gravy and add it to the cream and stir well. Then add the cream to the pan. This also helps to prevent curdling the cream.

Ingredients

1 h 15 m6 servings511 cals

• cooking spray
• 1 (12 ounce) package bacon
• 1 teaspoon butter, or as desired
• 1 (20 ounce) package frozen cubed hash brown potatoes
• salt and ground black pepper to taste
• 1 (12 ounce) package sliced fresh mushrooms

• 3 green onions, minced
• 2 cups shredded Cheddar cheese, divided
• 10 eggs
• 2 cups milk
• 1 teaspoon salt
• Add all ingredients to list

Directions

Print 

• Prep
  10 m
• Cook
  1 h 5 m
• Ready In
  1 h 15 m

1. Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray. Arrange bacon slices in a single layer on a baking sheet.
2. Bake in the preheated oven until browned and crisp, 20 to 25 minutes. Drain bacon slices on paper towels and transfer 1 to 2 tablespoons bacon grease to a skillet, reserving the remaining bacon grease. Add butter to skillet.
3. Cook and stir potatoes in the hot bacon grease-butter until lightly browned, about 10 minutes; season with salt and black pepper. Transfer potatoes to the prepared baking dish.
4. Heat about 1 tablespoon reserved bacon grease in the skillet over medium heat; cook and stir mushrooms until softened, 5 to 10 minutes. Layer mushrooms over potatoes.
5. Place green onions in the same skillet and remove from heat. Allow green onions to soften from the residual heat in skillet; layer over mushrooms. Crumble bacon over green onion layer; top with 1 cup Cheddar cheese.
6. Blend eggs, milk, and 1 teaspoon salt in a blender until smooth; pour over Cheddar cheese layer. Top casserole with remaining 1 cup Cheddar cheese.
7. Bake in the preheated oven until casserole is set and a knife inserted in the middle comes out clean, 30 to 40 minutes.

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Footnotes

• Cook's Note:
• You can use Eggbeaters(R) or already cooked bacon. Any variety of cheese can be substituted for the Cheddar cheese.

Cindy's Breakfast Casserole