“Your hand and your mouth agreed many years ago that, as far as chocolate is concerned, there is no need to involve your brain.”
― Dave Barry
― Dave Barry
Every day I
used to stare at the fresh fruit cakes made by my fellow food bloggers, drooled
over those and bookmarked the recipes. But I have never gathered that much
courage to bake one in fear to discard them. Using fresh fruits in baking was a
very rare entry in my kitchen and a challenging job for me too. And I was also not that much confident to make
some with a scary heart if I had to trash it as none of the family members ever
had shown any decent interest in it. Whenever I asked my Man or my daughter if
they would like to have some delicious desserts with fresh fruits they totally
hooted out. But that didn't put me down. My utmost passion to experiment the
fresh fruits in cooking made me to try secretly a Mango Pie. When I served
them, with raising eye brows and faces with disapproval, they tasted it. No
need to say they did like the Mango Pie.
I got little bit enthusiastic to use more fresh fruits in my cooking.
Then I made Mango Yoghurt/ Aam Doi and Apple Yoghurt. To my surprise this time also they
devoured it without any protest. More confident I am now getting more prone
towards using fresh fruits in my baking.
Please don't laugh at me, once I prepared Apple Chicken too just to feed
my daughter apple who was then a rigid apple hater.
I have a
very bad addiction of getting the impulse of craving for chocolates or chocolate
cakes in the wrong hours. This is the reason that whenever I am in my parents’
house, my dad buys creamy chocolate cakes and stores them in the fridge. I
often get caught red handed stealing cakes and guttling it surrendering
completely to the pleasure of the chocolaty world in the middle of the night
sitting on the kitchen platform swinging happily my legs. This time also when
my Cherry Dark Chocolate Egg Less Cake was born, I was in intense labour in craving
for some chocolate cake. And I got totally relieved and satiated after smacking
my creation. Cherry these time was my saviour, who paired heavenly with my creamy
icing chocolate cake and gave me the divine satisfaction and the taste that was
still osculating my lips, my heart. Now I am off to the recipe:
Ingredients:
Cake pan I used: 5" round
For the
Cake:
Flour:
3/4 cup
Baking
Soda: less than 1/2 Tspn
Baking
Powder: 1 Tspn
Cocoa
Powder- 2 Tbspns heaped
Fresh
Cherry- 8-10 seeded and cut in halves. (You can use less or more)
Condense
Milk: 1/2 tin (room temperature)
Butter- 2
Tbspns heaped (room temperature)
Soda Water -
1/4 cup or less (room temperature)
For the
Icing-
Amul
cream- 1 pack (200 gms)
Garted
dark Chocolate: 1 & 1/2 cups
For the
decoration:
Cherries:
As much you need.
Method:
Prepare the Icing first:
- Warm the cream in a double boiler and melt the chocolate in it. Mix well.
- After it cools down refrigerate for and hour.
Prepare the cake:
- Shift all the dry ingredients 3-4 times (Flour, baking powder, baking soda, cocoa powder).
- Mix the condense milk and the butter nicely.
- Pre heat the oven to 200 C degree.
- Add the Flour , 3/4 of the 1/4 cup soda water and the cherries to the butter mixture and fold all together nicely.
- The mixture will be little bit flowing when you drop the mixture from the spatula or spoon. If you need to add the remaining milk then mix it.
- Grease a pan and dust with flour.
- Put the cake mixture and bake for 25-30 mnts at 170 C degree. Check pricking a tooth pick coming out clean. It needed bake for 5mnts more.
- Take it out of the oven and let it completely cool.
- Teke out the cake form the pan slowly. Now cut the cake to get three layers. Evenly spread the icing in each layer and keep on stacking.
- You can cover the whole cake nicely with the remaining icing and make simple designs. Or do the rosettes I have done here. Decorate with the cherries and refrigerate for an hour or so to set the cake and enjoy.
Note:
1. To know how to make Rosettes Priya of Cook like Priya has shared us her very useful post Here and for a youtube video visit Here.
2. The cake will stay for 3-4 days in the fridge.
3. If you want to add eggs then you can add 2 eggs and increase the butter to 200gm.
17 comments:
nice photography dear :) liked all ur clicks..
Very stylish and gorgeous cake, love to have a huge slice.
Beautiful captures Kamalika :) wish I can grab the cake of my screen :) I love the dark brown and red colors, makes it look so pretty. Thanks a lot for the mention :) hugs
What a pretty cake, I am sure now your husband and daughter will ask for some more yummy fruit bakes!!
Beautiful and delicious chocolate cake Kamalika, that too with cherry I am in.
It's midnight here and u have brought me the same craving that u have for chocolate... And I dont have any stored here either, which makes things very difficult !! Loved every click dear :) Awesome & heart breaking ;) I wud love to have that entire cake right away :)
Lovely space! the looks awesome :-)
so yummy and nice shots.. very tempting
Hi i love this blog...i also love baking....
please visit poojainthekitchen@blogspot.com
Brilliant stuff with amazing clicks Kamalika.
stunning clicks,beautifully made.
This looks sooo good....!! The rosettes look perfect!
Beautiful and lovely cake. Nice clicks.
I can't get over how beautiful these photos are! Love the recipe too!
it luks soo heavenly, dear..esp liked the curly rossets and the cheeries !! perfect! do drop by my space too when u get the time.
Stnnnnnnning clicks I mus say :) Wow loved the cake too.. Wish I could grab atleast a piece of it :)
Before reading the recipe, I got hooked into your writing. Cool one to read. Loved your chocolate cake. will try my hand soon.
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