Flourless Fudge Cake Recipe | Food Diaries | Zarnak Sidhwa | Dessert

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This flourless Fudge cake is especially for people who like their baked items without flour. This cake does not taste any less delicious than the cakes you buy from the bakeries.

Click Here: https://www.masala.tv/flourless-fudge-cake-recipe/
to watch this Masala TV video to learn how to make Flourless fudge cake and Dahi baray Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 13 February 2020.

If you enjoy cooking Pakistani food and are looking for recipes, videos of LIVE shows, totkas, and other food stories in both Urdu and English, subscribe to this YouTube channel or go to our Website: https://www.masala.tv/

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Flourless fudge cake:

Ingredients

Butter 1 cup
Chocolate chopped 8 oz
Sugar 1 -1/4 cups
Eggs 6
Almond essence 1 tsp
Cocoa powder 1 cup
Whipped cream for serving
Hazelnut 2tbsp
Method :
Melt butter and chocolate, stirring until combined. Remove from heat and cool slightly. Add sugar and mix to combine. Whisk in eggs 1 at a time until fully incorporated, then stir in almond essence and cocoa powder until smooth. Pour batter into greased and lined 9” pan and bake at 180 degrees c until just set in center, 25 to 28 minutes. Cool cake in pan on wire rack, then remove from pan and let cool completely. Dust with cocoa and serve with whipped cream.

Dahi baray:

Ingredients
Split Bengal gram 2 cups
Split green gram 1 cup
Black peppercorns 1 tsp
Ginger 1piece
Oil – for frying
hot water – 2 cups of
Ingredients for Toppings:
Yogurt whisked 3 cups
Mint chutney ½ cup
Tamarind chutney ½ cup
Red chili powder 1 tsp
Salt 1tsp
Cumin powder 1tsp
Chat masala to taste
Mint leaves as required
Method :
Soak both the lentils in 4 cups of water overnight. To make the vada batter, once the lentils are soaked and puffed up, remove the excess water and keep aside (keep the water for later use). In a blender or food processor add the soaked lentils, peppercorns, ginger and 1/4 cup water and blend to form a smooth and thick batter and a fine consistency of the lentils. Transfer the batter in a large bowl and whisk it for 2 minutes to make it fluffy. In a large pan heat 2 cups of oil. Pour some batter at a time in the hot oil. Keep space between each vada to expand while cooking. Using a flat slotted spatula, fry the vada on both sides until they fluff up and become golden brown. Remove the cooked vada and keep on kitchen towel to soak excess oil. Similarly, fry all the vadas and let them cool.

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