2 MINUTE EGG-LESS MOIST CHOCOLATE CAKE

As the title suggests, it's an egg-less cake made in 2 mins!! When ever I'm tempted to have a nice, moist chocolate cake, this recipe comes in handy. It can be made in no time and tastes yummy. This recipe gives about 2-3 pieces just enough to satisfy your temptation without making you feel guilty of having a whole cake. This recipe is also of great help when you want to make a quick dessert at home.

INGREDIENTS

All purpose flour- 4 tbsp

Cocoa pwd- 1 tbsp

Nutella- 1 tsp

Melted butter- 2 tbsp

METHOD

To a microwave safe bowl/dish add all purpose flour, cocoa pwd, nutella and melted butter. Mix well and keep on high temperature for about 2 minutes (or a minute, depending upon your oven temperature) and Voila! The moist chocolate cake is ready!

MELTING MOMENTS

This recipe is taken from (www.joyofbaking.com) I was wondering why the name “melting moments” and was skeptical about how a cookie can be so soft. This skepticism led me to bake this myself. Trust me; it truly melts in your mouth and it’s pretty simple to make (bake).

Ingredients

All purpose flour- 1 1/2 cups (210 grams)

Cornstarch (corn flour) - 1/2 cup (60 grams)

Salt- ¼ tsp

Confectioners sugar (powdered or icing) - 1/4 cup (30 grams)

Unsalted butter, room temperature- 1 cup (227 grams)

Pure vanilla extract- 1 tsp

Topping:

Confectioners sugar (powdered or icing) - 1/2 cup (60 grams)

Method

In the bowl beat the butter and sugar until creamy and smooth (about 2 minutes). Beat in the vanilla extract. Add the flour mixture and beat just until incorporated. Cover and refrigerate the batter for an hour or two, or until firm.

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.

When batter is firm, form into 1 inch (2.5 cm) balls and place the cookies on the prepared baking sheets, spacing about 1 inch apart. Bake for about 10 -14 minutes until the edges of the cookies just start to brown. Remove from oven and place on a wire rack to cool for about 3-5 minutes. Transfer the cookies to a wire rack that is placed over a sheet of parchment or wax paper. Put the confectioners sugar in a fine strainer or sieve and sprinkle the tops of the cookies with the sugar.

 If desired, just before serving, sprinkle the tops of the cookies with confectioners sugar.