Eggless Chocolate Truffle Cake | बेकरी जैसा चॉकलेट ट्रफल केक | No oven Chocolate cake | Chef Ranveer

CHOCOLATE TRUFFLE CAKE NO EGG NO OVEN – Baking a special cake for someone special and.. getting it right, is one of the greatest achievements in life. Agree?
If you’ve been looking for tips to get that perfect Chocolate-se-bhara cake, then I have all your answers in this video. Aur haan, don’t forget the secret ingredient! Nestle MILKMAID 🙂

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Eggless Cupcakes with Frosting –
No Bake Cheesecake –
Choco Lava Cake –

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Preparation time 15-20 minutes
Preheat at 170-175°C
Baking time 180°C, 35-40 minutes
Shelf placement middle rack
Serve 2-4

For Chocolate Sponge
1 ⅓ cup Refined flour
½ tsp Baking soda
½ tsp Baking powder
¼ cup Unsweetened Cocoa powder
½ cup Oil
¼ tsp Vanilla essence
¾ cup Yogurt
200 gms “Nestlé MILKMAID”

For Chocolate Truffle
¾ cup Fresh Cream
⅜ cup “Nestlé MILKMAID”
2 ½ cup Dark Chocolate, chopped
¼ cup Unsalted butter, soft

For Garnish
Chocolate shavings
Gold leaf
Coco powder, dusting

For Caramelised Milkmaid
In a sauce pot, add water in it and place milkmaid tin into it.
Let it slowly slowly boil for at least 2hours.
Once 2hours completed remove the tin and rest for at least 20-25min.
Once the milkmaid tin settles down to room temperature, open the lid and prepare the milkmaid transfer into the bowl for further use.

For Sponge
In a bowl, add refined flour, baking soda, baking powder, cocoa powder and mix everything well.
Now, add oil, vanilla essence and mix it well, make sure before adding curd, the oil is mixed properly and make a soft batter.
Now, add beaten curd and mix well with the help of the cut and fold method.
Add milkmaid and mix everything properly.
Grease the cake tin with butter and flour and pour the prepared batter into a cake tin.
And transfer into kadai for baking and bake for 35-40 minutes on low to medium flame.

For Chocolate Truffle
Take a small shallow pan on moderate heat, add fresh cream and let it cook for 1-2 minutes, add prepared caramelised milkmaid and mix it well.
Remove the pan to flame and add chocolate and mix everything properly.
Once chocolates are tempered properly, keep it aside for further use.

For Layering
Demold the sponge and cut into 3 equal parts.
Now, bottom and middle layer, apply caramelised milkmaid, prepare chocolate truffle and spread equally with the help of palette knife.
Place the Middle layer into the bottom layer and cover it with the top layer.
Pour the truffle into the cake and spread equally on all sides.
Now, prepare cake transfer into the fridge to settle down.
Remove the cake into the fridge and pour the hot truffle into it.
Make sure all sides coat nicely,
Garnish with toffee whipped cream, golden leafs, chocolate shavings and sprinkle some cocoa powder.
Serve cold.

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