Hi everybody, It's been a long time I came here, I would really like to thank all my readers who have been in constant touch with my blog even though I haven't been able to update for such a long time.  To start with,  I was not blogging for a reason,  I am in the process of changing my blog hopefully I will be able to do it by next month.  I would also like to thank few of my blogger friends whom I have been associated with in some events which I love so much,  have patiently been waiting for me to post my recipes.  Once such event is Baking partners by Swathi of Zesty south Indian Kitchen.

Who doesn't like Pizza, I think that's everybody's favourite, especially kids, I don't eat cheese for 40+ reasons, I mean as I am 40+ and... I have reasons!! , but I love cheese in my pizza, I am no way better than a kid when it comes to pizza I just love it with the gooey cheese on it Just love it..., I have tried and still trying  different kind of pizza dough to get the perfection, one more which I have to still try is the OO' grade flour to make pizza and see the difference.
Coming back from my disastrous holiday which was only for 2 weeks which later part of the 2 week  got ended up with one week of food poisoning, ended up with a migraine. That was when I remembered I had to do the Baking Partner Challenge and decided to make the dough and thought will make it the next day when I come back from work, funnily..,  God knows what happened,  even though my mind was ready to accept as always my body wasn't ready to accept that I was Jet lagged and poorly,  coming back from work, cooked something for my kids and hit the bed It's been such a long time and I have never slept like that for almost 7 hrs till 10 O' clock in the night and kids woke me up  and telling me that they were hungry!!, I cooked up something and went back to bed again!!  I had an overdose of sleep I think, through all this I had completely forgotten about my resting dough in the fridge, so decided to make it the next day, without my knowledge I had rested my dough for 72 hours and the result was really amazing, that was an awesome pizza, Three of our friends from our group asked us to bake Pizzas, I chose Pam's recipe which she had adapted from 2 blogs one for Pizza crust and one for Pizza Sauce.

PIZZA TOPPING:
1 Small Green Pepper (Capsicum)
10 Olives
1 Small Yellow Pepper
1 Small Pink Onion
7 to 8 Vine Tomatoes
3 to 4 sprigs of Basil leaves
1 tsp Chilli flakes
1 tsp Italian Herbs
Salt to taste
Grated Mozzarella cheese
-----------------------------------------------------------------------------------------------------------
Reading through many blogs and books,  when I first started baking pizza at home I used to bake with plain flour , then I started using Bread flour and mixture of flours for healthy baking, I have yet to use OO' grade flour, will surely do once I get hold on it and want to see the difference.  I have come to know that the Italians use this grade flour to make their pizza's!.
Coming back to this recipe, I too make the same kind of sauce changed it our family taste a bit, I made it a bit spicy so increased the chilli flakes,

NEW YORK STYLE PIZZA SAUCE
Recipe Source: http://www.seriouseats.com/recipes/2010/10/new-york-style-pizza-sauce.html

INGREDIENTS:
28oz / 3 Cups Peeled Tomatoes
1 tbsp Olive Oil
1 tbsp Butter
2 Cloves Garlic
1 tsp Dried Oregano
1 tsp Red Pepper flakes
1 tsp Red chili flakes
Salt as required ( If using tinned, there will be salt already so check before you use)
2 sprigs of Basil leaves
1 medium yellow Onion peeled
1 tsp Sugar

METHOD:

In a large bowl of water cook Tomatoes with their skin, after few minutes drain the water and keep aside, peel the skin of the tomatoes, chop and blend them in a food processor in a coarse consistency, It should not be very smooth,

Chop Onion and Garlic blend them to a coarse consistency, heat oil and butter in a deep pan add Red Pepper flakes, chilli flakes and dried oregano to this add coarsely blended Onion and garlic fry for few minutes stirring frequently keep an eye not to brown it but the raw smell disappears then add the coarsely blended Tomatoes stir well, to this blend add chopped Basil leaves and sugar, bring the flame to low and cook until it reduces to half for about an hour, season it with salt.

Once done store it in an airtight container stays well for 2 weeks.

THE BEST NEW YORK STYLE PIZZA
Recipe source: http://feelingfoodish.com/the-best-new-york-style-pizza-dough/

INGREDIENTS:
6 Cups ( 28 oz or 780 grms bread flour) All purpose Flour / Bread flour / OO' Grade Flour
2 and 1/4 cup (17.4 oz) water
1 tsp Instant dry yeast
2.5 tsp salt
3 tsp olive Oil

METHOD:
1.    I used only half of the Ingredients and made half the dough, I halved the recipe on everything even yeast.
I used 390 grms of flour, In a large bowl take yeast add couple of tbsp of warm water to activate it, within a few minutes you can see the bubbles, this is to make sure your yeast is active.
2.    Now to this add all the dry Ingredients mix well, Now add water enough to make it a dough consistency**  (see notes), then add oil and bring it to pliable dough, The dough actually will be a bit on the stickier side,  knead the dough for 4 to 5 minutes hand kneading if the dough is kept for 72 hours But, if you are using it the next day that is for 48 hours knead the dough 8 to 10 minutes.
3.    Add oil at the end and bring the dough together, I halved the dough into two then place it in a large bowl and cover it with cling film and leave it in the refrigerator for 48 hrs or 72 hours, I left mine for 72 hours.
4.    The day you are baking take it out of the fridge and leave it for 1 or 2 hours for it to come back to room temperature.
5.    Meanwhile preheat your oven with your pizza stone for an hour, at the highest temperature, she asks to preheat at 550 degree. I just kept my oven at Gas Mark 4 for almost 1 hour (I was a bit worried about my pizza stone as I did not how good it was).
6.     Once the dough comes to room temperature, take one part of the dough with help of flour flatten it on to a parchment paper by pressing it around flatten it out thinly using more flour.
7.     Take another piece of parchment paper sprinkle semolina*(see notes) on to it, then place the flattened dough on to the surface
8.    Apply pizza sauce on to the surface, get all your chopped veggies top them on the sauce then grate Mozzarella cheese on to it, spread evenly  on the topped vegetables.
9.    Slide prepared pizza spread on to the preheated pizza stone and bake pizza for 6 to 7 minutes, cheese starts melting, just keep an eye that it doesn't get burnt.
10.   what else to say, take it out, slice them out take a bite and Enjoyyyy...., !!!

NOTES:
Important thing always weigh your flour, as each brand is different from each other.
As I said earlier I had halved the recipe the water was a bit extra for my dough so had to discard a bit, but the dough was a bit stickier in consistency.
The author of this recipe says we had to heat the oven to 550 degree but my oven only Gas Mark 9.
I was watching a TV show in which Chef was saying sprinkling semolina on to the surface of the pizza base ensures nice crispy bottom

VERDICT: Pizza was totally awesome, the first one I made was only with Tomato sauce, I mean the pizza sauce with cheese, my kids really relished it, next day I made with veggies topped with cheese, kids were totally bowled out, they loved it very much..,
I have planed to try out the base with OO' grade flour and will update here soon enough.
Thanks to swathi and Pam for this wonderful recipe.

The post Thin Crust Best New York Style Pizza with Veg and Best Pizza Sauce appeared first on My Veg Fare.

The wind moving around 70 to 80 miles per hour, has broken my fence off , Sun is playing Hide and seek and the rain pouring down from past two days and the biting cold has driven me mad, It is only here you can see different seasons in one day.  People always talk about weather, even though the weather is not  good, some things make me very happy like  when I have to bake breads, I am not a dessert person, I don't really enjoy baking any kind of desserts but definitely love baking breads, I love trying out new variations, methods, types and from different cuisines and of course around the world, but I need somebody to eat them too.., The problem for me is my kids love eating breads only in their lunch box, otherwise they don't mind eating pizzas. I baked two different breads immediately, when Swathi announced this month's challenge.
I have used Tangzhong method of baking bread previously, and I also have made a separate post on how to make Tangzhong here.  So, I will not be explaining how to do it.
This month swathi of Zesty south Indian Kitchen challenged us to bake Breads using Tangzhong method, for this months Baking Partners Group as I have numerous breads with this method, I chose to bake Hot Cross Buns as we are nearing Easter, Here in Easter you can see these Buns in all Shops, people enjoy this all through Easter and is a favourite for every one, My kids love them and I bake them time to time, as I can use lot of Raisins in them :).. Toast it with some Jam and Mmmm..., super delicious...

HOT CROSS BUNS 
Recipe Source: Christine's Recipes
Tangzhong method minimal changes

INGREDIENTS FOR THE BREAD
350grm Bread flour
35 grms sugar
5 g salt
7 g milk powder
125 ml milk
120 grm Tanzhong ( water Roux )
6 g yeast
30 g butter
100 g Raisins
1/2 tsp mixed spice

FLOUR PASTE:
4 tbsp of plain flour
2 to 2 and 1/2 tbsp of water

TANGZHONG METHOD:
1/3 cup or 50 grms of Bajri flour
1/2 cup of water
1/2 cup of milk

Check out the Tangzhong method in this post, I used Bajri flour, funnily it took a bit long time to get that 65 degree and was a bit liquidy than the usual way I make.  I was a bit worried but my bread turned out beautifully no complaints.

METHOD:
Make the Tangzhong and keep aside for it to cool down.
In a large bowl take yeast and warm water and leave it for few minutes, you will notice bubbles forming, this is to make sure the yeast is still active.
Now to this add all the other Ingredients listed above except for Raisins and knead it into a soft dough, It might be a bit sticky but kneading it well enough with the help of little flour by just dipping your hand in it now and then makes into a pliable dough.
Oil a bowl and leave it for its first rise around 1 to 1 and 1/2 hours, once it is double in size punch it down and spread the dough on the kitchen table and spread Raisins on it and slowly knead it into the dough.

Preheat the oven to 190 degree / 375 dF / Gas Mark 6
Make 6 rolls and leave it for a second rise on a baking parchment, for further an hour.
Make flour paste, add water little by little to the plain flour and make it into a semi thick paste, fill this into a piping bag and make a cross over the Buns.
Give them all a milk wash and bake them for 15 to 20 minutes according to your oven.

Lo!, your Hot cross buns...
Hot Cross Buns
Hot Cross Buns
One a penny two a penny
Hot cross Buns.....

Who want Hot Cross Buns... ?, At last I could post this recipe.., I keep postponing to post all my  recipes even though I cook or bake them, Good God! I have posted them before Easter.....
Here are few more of my posts with this method.., I have a few more which I have not been able to post till..

Tangzhong (water Roux) for  Bread Baking
Paneer and Mint flavoured Garlic Rolls
Eggless Chocolate Coronets
Pear, Nuts and Dried fruits in Swirl rolls

c you soon with an other recipe...
This is also yeast spotted !! 🙂

The post Eggless Hot Cross Buns for Easter ( Tangzhong Method ) appeared first on My Veg Fare.

Hi everybody, Hope you are all doing fine, enjoying the three days of pongal, I have loads of posts to post, starting you will be seeing two posts today..., Enjoy them...
Here is the first one, the first is for Baking Partners, this month swathi of Zesty south Indian kitchen gave us two pies one was an Apple Pie and the other one is Sun Dried Tomato Tart, Of course you would know which one I would choose, my kids love anything spicy than sweetness, and this Tart was perfect for me to bake, when my kids come home from college hungry and they love to eat something like this, I made 4 Tarts. Individually and they love it for their snack time.
This is how I made it...
This Tart was suggested by samantha, so, thanks to both of you we loved it..

SUN DRIED TOMATO AND ONION TART
Recipe Source: Martin Picard's Sundried Tomato and Onion Tart

INGREDIENTS:
1 Roll of Ready made Puff pastry
2 Medium Sized onions
6 tbsp of Sun dried Tomato Pesto (Home made)*
Chives and Onion flavoured Red Leister Cheese
few Basil leaves
1 tbsp dried Italian Herbs
salt to taste
1 and 1/2 tbsp Dijon mustard powder
1 and 1/2 tbsp Double cream

METHOD:
Thaw Puff pastry as indicated in the pack
Take a Large Pan heat 2 tbsp of Olive oil to this add chopped onions and saute until it turns translucent, add a bit of salt which helps to cook quickly.
Then add Tomato pesto, dried Italian herbs some more salt ( required quantity beware you have already added some salt to the onions and also you have some salt in your pesto )
Add chopped some fresh Basil leaves
In a bowl mix mustard Powder and fresh cream and keep it aside
Meanwhile  Cut your Puff pastry into 4 squares, press them on to the tart tins and cut the extras and keep them aside in the fridge until needed.
Preheat the oven to Gas Mark 4 / 180 degrees
Prick the bottom of the pastry and bake them in a preheated oven until the bottom becomes slightly brown. Take them out and leave it to cool.
Meanwhile your onion and Tomato filling would be cooled as well.
Fill the tarts with Sun Dried Pesto and onion filling to this add the double cream sauce into the four tarts.
Grate the cheese and top each of them with it.
Now take the cut out pieces from each tart, make them into long roll twist them to give a design join both the ends together and place them on each of the tarts and bake them now for around 20 to 25 minutes until they puff and start turning to golden brown.

Take them out once well done, on to a cooling rack, after 5 to 10 minutes slowly push  the bottom and release the tarts carefully and serve them on individual plate sand serve with some salad leaves and sauce or ketchup of your choice.
Totally awesome and my kids just loved it...
Will post my Home made Sun dried Tomato pesto Recipe soon..., stay tuned ...

This is Challenge # 6 Baking Partners

The post Sun dried Tomatoes and Onion Tart appeared first on My Veg Fare.

Hi everybody, Looking through the window truly gloomed, weather wet and the sky making you feel to tuck yourself under the duvet and do nothing.  But, Go out into the streets and the shopping complexes you will feel the festive spirit every where, makes you feel happy and doesn't depress you any more.  That is Christmas, looking around you even though I don't have Christmas I enjoy it so much.
Buying gifts, writing cards to friends is such an enjoying thing, My kids especially my second one enjoys it so much, she has bought gifts for her friends and packed with such care., I really enjoy seeing her excitement.  This post had to be up yesterday, suddenly things happened so had to post pone it for today.  Swathi of Zesty South Indian Kitchen asked us to Bake one of the three different cakes two suggested by Suja of Kitchen Corner try it and the other one by Archana of Tangy minds.
I chose this Chocolate Brazil nut cake immediately after I got to read the doc sent by swathi, do you know why, because for one I love nuts and Brazil nuts too..., kids love chocolate.., what else can you ask for...
Long back, when I came here my Husband used to get me so many things which I wouldn't have seen tasted or seen in India.  One of them was these Brazil nuts, I did not like them at all when he bought, after few months one day when I was sitting with my friend she was having some nuts to eat and and offered me few of them I started eating one of it, and it tasted really nice, that was when I asked which nut was this and she said it was Brazil nuts, I was surprised that it tasted so nice and then my thoughts went to my H and felt sad that I had not even bothered to taste it but said I didn't like it 🙁 .
These Brazil nuts have  very buttery taste and delicious to eat, I started eating them often and one day I read that they are high in calories but cholesterol free.., any-ways I thought whatever I am eating I will eat it in limited quantities.  Sometimes you won't realize this when you like  something very much right ?.
Ok, let's get back to this recipe..,
This cake recipe was from Faye Levy , Chocolate Sensations, HP Books Inc, USA, 1986, p 22-23. for the original recipe.  as I tweaked it a bit for making it eggless.
I Changed the quantity of the flour as this basic recipe calls for 6 eggs, replacing 6 eggs is not easy, the volume of the cake and sponginess of the cake is because of the eggs, the quantity of the flour used in the recipe is just 1/4 cup with lots of butter, If I am to keep the quantity of butter I need to change the quantity of flour by increasing it to get the cake consistency. so I made some changes I increased the flour, lessened the butter because Brazil nuts have their own oil content in it.  Let me stop this here and  tell you how I made this cake....

EGGLESS CHOCOLATE - BRAZIL NUT CAKE

Do not look at my photos nor my frosting :).., still trying out sort out my photo problems..

Eggless Chocolate Brazil Nut Cake

INGREDIENTS:
FOR THE CAKE
1 & 1/2 Cup (7 oz / 198 grms ) Brazil nuts
6 oz (170 grms ) Semi Sweet Chocolate Chopped ( I used Hershey's Chocolate)
1 Cup soft Brown Sugar
1 & 1/4 cup All Purpose Flour
2 tsp Baking powder
1 tsp Baking soda
100 grms Butter
233 grms Apple ( peeled skin & seeds discarded)
1 tbsp Apple cider vinegar
1/4 tsp cream of Tartar

or substitute Apple sauce instead of apples and vinegar

CHOCOLATE HONEY FROSTING
1/2 cup Whipping Cream
6 oz Semi Sweet Chocolate very finely chopped
6 tbsp unsalted butter
3 tbsp Honey
1/4 cup Brazil nuts chopped to Garnish ( I omitted)
I used few cherries for Garnishing

METHOD
Line a 9'' cake tin with parchment paper, and butter the sides and flour them and set aside until needed.
Toast Brazil Nuts in oven for 10 minutes and rub against each other to remove skin as much as possible.
Using 2 tbsp of sugar grind Brazil nuts to powder in intervals, if you continuously grind it, the oil in it makes it very greasy.
Now to this powdered nuts add All purpose flour mix them well together and with the help of a sieve,  running your hands or spoon in it get a good perfect powder and keep aside the larger nuts which doesn't go through the filter.
Preheat the oven to Gas Mark 4 / 180 degrees...
To this powder add Baking powder, Baking soda & cream of tartar and set aside.
Meanwhile peel the skin and core of 3 Apples chop them into fine pieces, grind them into a smooth batter with 1/4 cup of milk and set aside. Do not keep it for too long as it turns dark in colour.
In a double boiler melt chocolate, in a simmering bowl of hot water, to this add butter and mix well until you get a smooth consistency and to this batter, add the apple smoothie to it and cook for few minutes. ( 2 to 3 minutes) , switch off the stove, allow it to cool,  to this add apple cider vinegar.
In a large bowl take the dry Ingredients and Sugar, mix well together,  make a well add the liquid batter and fold it in until well incorporated.
Pour this batter into the prepared tin and bake until well done, a skewer inserted should come out clean
I baked this cake in Gas Mark 3 as my oven temperature becomes too hot at Gas Mark 4 so check out your oven for suitable baking temperatures. I baked my cake for 50 minutes.
REMEMBER : Check out temperature and timing to bake your cake according to your oven, as ovens vary..
Take it out of the oven on to a cooling rack after 10 minutes remove it from the tin
WL
FOR FROSTING:
In a bowl bring cream to boil, remove it from the stove and immediately add  the chocolate pieces let it melt and until smooth, to this add butter, Honey and beat it until it forms peaks.  Apply this frosting to the completely cooled down cake.
I did not garnish it with Brazil nuts but just topped it with cherries..,

You will have to wait for the tasting sensation..., I am waiting for my kids to tell me how it tasted..., tune in tomorrow check out this space for an other piece of information., I thought it tasted too much of nuts, when I pulled out a little piece from it.., will eat a bigger piece and tell you how it tasted.... ok... until then c you soon with an other recipe tomorrow...
take care....

I am sending this Kalyani's event Monthly Mingle Chocolate and fruits..

The post Eggless Chocolate - Brazil nut Cake appeared first on My Veg Fare.

First thing First I have to write this on the start of my post I will be posting two cookies, will have to wait for the third one for my kids to come...., Tried, Tested and very important TASTED and declared most delicious cookies I have baked and want they want more!!.
Baking is what I am posting these days, well, I think you might have come to know by this time that is the most attractive thing I see when I look at a book or a blog or Google, I Oogle at all the recipes with such love that even I decide to bake them ASAP, but most of the time they go into my draft, that is why I have joined these Groups which make me bake, yes, you are right today is the posting of our little Baking Group called the Baking partners headed by our dear Swathi of Zesty South Indian Kitchen, as you all know that we baked Reine de Saba which was our first baking challenge.
This time we had 3 Challenges, swathi consulted three of group friends to pitch in some reicpes, so our most wonderful, innovative, perfectionist and a very sweet and my favourite blogger in the blogging world is Priya, from Priya's Versatile recipes.  let alone I would have written whole page about her, I deeply have a special place for her she never misses to comment in my blog, even if I don't. I feel so guilty so many times. These Corn Flake Cookies were her contribution.

Next was from our Dear Tina, whom I met through Baking partners Group, thanks to swathi, Wow she has a fabulous website Pinay In Texas Cooking with wonderful recipes.., Just fell in love with her blog.. she sent her Ultimate Chocolate Cream cheese cookies.
Next was from Reeni of Cinnamon Spice and Everything Nice, who asked us to make Home Made Oreo Cookies, met her also through BP, who also is a  Beautiful Blogger with wonderful recipes.
As you all know I have been not blogging properly from past a month, as Mom with me, I have become quite lazy and try to spend time with her going around, talking, cooking and arguing with her. Being very busy these days I had decided to write to swathi that I might miss this month's challenge. But when I came back from work yesterday, as always Mum had already cooked, and I had nothing much to do..., I immediately decided I will bake the cookies at least one of them, and started putting the ingredients, I got so carried away I made two of them and the third one is on the way!!.., But couldn't bake them immediately as H took us to our friends place and we returned only nearing 11, so I put them in fridge and baked them today.
The corn flake cookies were so delicous. I have fallen in love with them and can't resist stop eating them!.
The ultimate chocolate cookies, are quite chocolatey for me..., but kids loved it.
Here is how I made it... with few changes, First I halved the recipe, I substituted APS flour with Finger millet flour, and used golden raisins and read between the lines while reading the recipe and forgot to roll the corn flakes but mixed them in the dough. Next time I will bake them again as they are so addictive.  They might not be looking good but totatlly delicious.

EGGLESS FINGER MILLET CORN FLAKES COOKIES
Recipe Source: Baking: A Commonsense Guide - Murdoch Books

INGREDIENTS:
62.5 grms ( 63 grms) Butter
82.5 grms ( 83 grms) Sugar
1 tbsp Flax seed powder + 3 tbsp Hot water
4 tbsp Milk
1 tsp vanilla essence
1 tbsp Golden Raisins
67.5 grms ( 68 grms) Desicated Coconut 
1/2 tsp Baking Soda
1/2 tsp Baking powder
125 grms Finger Millet flour
1cup crushed Corn Flakes ( made by 2 cups of corn flakes)

METHOD
First of all cream butter and sugar, add vanilla essence then Blend flax seed with hot water, then again blend flax seed with milk and make it into a paste like consistency.
Add this to the large bowl, to this add Baking powder and Baking soda, to this add dessicated coconut and finger millet flour then crushed corn flakes.
Mix them all well together make it into a nice ball of dough.
preheat the oven to 180 degrees / I kept the Gas Mark to 3,
Keep the dough for 15 to 20 minutes and make small balls and press them a little and bake them on a baking sheet and bake for 12 to 15 minutes.
You can keep it in the fridge and bake them later as I did.
cool down on a wiring rack.
Enjoy.....,

Want to take a bite..., make it, bake it, tell me and Enjoy it....
c you soon with two more cookies.., but will be posting a different one soon...

The post Eggless Finger Millet and Corn Flakes cookies appeared first on My Veg Fare.

Queen of Sheba and King Soloman were two characters glued to my mind from my childhood, I always loved reading story books, comics and especially books like Akbar and Birbal, Chanakya, Tenali,  were mesmerizing characters, writing about these books are bringing back lot of childhood memories and loads of books I miss and wouldn't mind reading them all over again.
So, the next question  is ? Queen of sheba and Julia Child, what is the connection between these two. Julia child is an other character I was so loved, when I think back, I never knew who Julia Child was, blogging has brought me to a new world to know about not just recipes but most of the time particularly with International cuisine, why was this recipe named so, what's is the uniqueness of this recipe, who was behind it ?, why did they call it so ?, which place and why has its origin from here etc.., etc.., right ? you too agree with me right ?.

I came to know about why Julia child especially called this cake Rene de saba ( Queen of sheba ), from our beloved Google that when she made this cake she thought this cake is delicious it is fit for a queen and named it after her.
Queen Sheba like King Soloman was famous for her wisdom and also for her beauty and wealth, she is spoken about in Ethiopian history, the Bible and the Qua'ran.
Coming back to this recipe, this recipe is in her book ''Mastering The Art of french cooking'' by Julia Child,  I came to know that this is the last recipe in her book. As I had already made this cake for the Book club by Simran.  I contacted Swathi of Zesty South Indian Kitchen 
who is the brain child for this Baking Partner group and told her about it, and said may be I will try a Eggless version of this cake, and she was delighted and said go ahead and bake it.
I actually should have remembered something before I baked this cake Eggless.  Do you know why ? actually long back I had baked something like this for a brownie. well, was it not a good introduction  that the cake I baked it for the first time was a disaster. The cake was delicious but just collapsed in the middle!! :)), No problem, I had some Ice cream asked my kids to enjoy it, actually they liked it as it tasted like a brownie, anyway that was done and dusted, I went to work, but kept thinking about it, I was really upset that I couldn't achieve it.
Came back home in the night, asked my daughter to measure the ingredients again and set about baking the cake, that was then I was telling her we will reduce the butter content and choco content in it and see what happens, the best thing was she was the one who helped me with the baking ingredients for the first time, just because of  that I think she remembered the measurements and told me mum, I think the butter and chocolate are of almost equal quantities, what do you want me to do ?, I was quite surprised at her memory as she was not too keen on helping me with the cake baking, so we both decided that we will reduce chocolate and butter to the same quantity  and see what happens.
so, this is how I made it...,

EGGLESS RENE DE SABA AVEC GLACAGE AU CHOCOLAT
For an 8'' pan
Baking time: 25 - 30 minutes

Ingredients:
65 grms ( around 2/3 cup) Plain flour*
74 grms ( around 3/4 cup) Ground Almonds
35 gms butter
35 grms Semi sweet chocolate**
2 tbsp of Coffee powder
1/4 cup Granulated sugar
3 tbsp Condensed milk
1/4 cup Yogurt
1 tsp Baking Powder
3/4th tsp Baking Soda
1 tbsp Corn starch
2 tbsp hot water

FOR CHOCOLATE ICING:
56.7 Grams / 2 Ounces semi sweet baking chocolate**
2 tbsp coffee
5 to 6 tbsp unsalted butter

** I have used Dark chocolate
If you like to check out the Original recipe for the cake which swathi gave us do please check out her blog here.
*She uses Cake flour, If substituting for cake flour: Take 1 tbsp of Corn starch in the cup and then fill the rest of the cup with plain flour but I changed it as I have mentioned above.

METHOD:
Preheat the oven to Gas Mark 3.
In a double boiler method, In a bowl  boil water and bring it to simmering then place a small sauce pan over the bowl melt chocolate, In 2tbsp hot water dissolve coffee powder and then add it to the melting chocolate.allow it to melt switch off the stove.
Line the cake tin with Baking parchment, Measure Almond meal, All Purpose Flour, Baking powder, Baking soda and corn starch and combine well together, and sieve them well together and keep aside.
In a food processor or an Indian Mixie blend together condensed milk, yogurt, melted chocolate with melted butter to a nice and creamy consistency.
In a large bowl take this creamy blend add sugar mix well then add Baking powder and Baking soda, combine them well together, within a few seconds you will start noticing bubbles forming up.
To this blend immediately fold in the dry ingredients delicately with the help of a rubber spatula, until everything is well incorporated.
Turn the batter into the cake tin and bake it in the middle rack of the oven for 25 to 30 minutes in the preheated oven.  Cake starts to puffs up around the circumference,  plunge a tester / skewer into that area of the cake when it comes out clean then you would know it is done.
The center might be a bit shaky if a toothpick inserted comes out a bit oily and comes out with a few moist crumbs.
Take out the cake when it is done, Allow the cake to cool it on a wiring rack, after 5 minutes run the knife through the edge of the pan and turn it on to the cooling rack.
Allow it to cool for at least for at least an hour, if you plan to do Icing, you need to cool it completely.

FOR THE ICING:
Place chocolate and coffee in a small sauce pan, and set it in a larger pan with almost simmering water away from heat allow it to melt with butter beat it together until smooth and shiny.  Immediately spread it over the cake.

I used my pastry brush to make strokes on it and decorated it with flaked almonds in the middle and I had some home grown strawberries which I placed it on top just to make it look nice.  Hope you like it.

If you want to see more beautiful cakes and the challenge done with care, love and especially with perfection here are my friends from Baking partners... check out their blog and enjoy the visual view.

As I had already told you that I had baked this cake long bake for a book club I wanted to show you a click of that as well which I baked using eggs

Here is the link to that post : https://www.myvegfare.com/?p=242 and here is a picture of it.

Seniding this to
cook eat delicious - desserts - Chocolate, started by cook eat delicious hosted by Riddhima of culinary vibes
Sending this to JCO - Super foods - Super Power
Bon Viviant #7, by symee's culinary
Bake Fest by Foodmania, started by Vardhini

The post Eggless Rene de saba avec Glacage au Chocolat appeared first on My Veg Fare.