- Ingredients:
- Flour – 1 1/3 cup
- Butter – 125g
- Coco powder – ¾ cup
- Sugar – 1 cup
- Eggs – 2
- Milk – 1 cup
- Baking soda – 1 tsp
- Vanilla essence – 1 tsp
How To Make Chocolate Cake:
Directions:
In a greased cake pan, sprinkle coco powder in the base of pan. Now take a bowl and slightly beat eggs, add vanilla essence as well. Now mix flour, soda, sugar and coco powder. Then add flour mixture, milk and butter in egg bowl and mix it well with electric mixture. Now pour this mixture in cake pan and bake in preheated oven on 180ºC, 350ºF and Gas Mark 4 for 25 to 30 minutes. When the cake is done, let it cool down then cut in 2 portions and decorate with icing. enjoy with tastymaza.com
For Icing:
Ingredients:
Fresh cream – 500g
Sugar – to taste
Coco powder – 4 tbsp
Recipe:
Mix cream and sugar and beat until it becomes white foam. Now add coco powder and apply on cake, inside and outside.
Chocolate Cake Recipes Urdu
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Home > RecipesBaked AlaskaRecipe courtesy Courtney WeinerShow: Cooking LiveEpisode: Supper Club: New Years Party Circa 1899Great diennr ideas:ChickenBeefShrimpPastaPorkRecipe SummaryPrep Time: 35 minutesCook Time: 4 minutesYield: 8 servingsAdd To Recipe Box Add to My Recipe BoxEmail Email to a FriendPrint Print: Full Page3X5 Card | 4X6 CardRatings and ReviewsUser StarsRate Recipe Read Reviews Ratings Reviews FAQADVERTISEMENT1 1/2 quarts sherbet or ice cream frozen in a melon shaped mold about 12 inches long1 round (8 by 11/2 inches) store bought genoise or sponge cakeOvenproof serving platter or tray 16 to 18 inches long10 egg whites (1 1/3 cups) at room temperature, and in an egg-beating bowl in time for step 22 pinches salt1/2 teaspoon cream of tartar1 1/2 cups sugar, superfine1 teaspoon vanilla extract1 cup confectioner’s sugar in a fine-meshed sieve1 sparklerSlice the cake into half-inch layers; cut the cake layers in such a way that you can form a large oval 1/2 inch thick and 1- inch larger all around than your ice cream mold. Arrange the oval on the platter, cover airtight with plastic wrap, and set aside. Be sure oven is preheated to 450 degrees in time for step 2. Beating the meringue: Start beating the egg whites at moderate speed until they are foaming, beat in the salt and cream of tartar, then gradually increase speed to fast until egg whites form soft peaks. Gradually beat in the sugar, sprinkling in 1/4 cup at a time, beating half a minute between additions. After all has gone in, add vanilla, and continue beating for several minutes at high speed until eggs form stiff, shiny peaks. Set aside ice-cream mold in a basin of tepid water, run a knife around edge, and unmold the sherbet or ice cream upon the cake in the platter. Immediately spread the meringue over it with a spatula, starting at bottom of cake and bringing it up to a peak at the top of the dessert. Meringue should be about 1- inch thick over the sherbet or ice cream, in order to insulate it from the heat of the oven. Sieve confectioner’s sugar all over surface of meringue, making a layer about 1/16 inch thick. Browning: Set in upper-middle level of preheated 450 degree oven for 3 to 4 minutes, to brown meringue lightly. Just before serving, place a sparkler on top of the baked Alaska and light.
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