COCOA ALMOND COFFEE CAKE RECIPE l EGGLESS & WITHOUT OVEN
- 5 years ago
INGREDIENTS & PROCESS:
1.5 CUP ALL PURPOSE FLOUR
1/3 CUP COCOA POWDER
1/4 ALMOND FLOUR
1 CUP POWDER SUGAR
1 TEASPOON BAKING POWDER
1/4 TEASPOON BAKING SODA
1/4 TEASPOON SALT
2 TEASPOON INSTANT COFFEE
MIX ALL INGREDIENTS
3/4 CUP MILK
1/4 CUP MELTED DARK CHOCOLATE
1/2 CUP OIL
1/2 CUP CONDENSED MILK
MIX THE OIL & MILK MIXTURE GRADUALLY
8 INCH OVAL SHAPED GLASS MOULD (OVENPROOF)
POUR THE MIXTURE INTO THE MOULD
COOK IT IN MEDIUM LOW HEAT FOR 40-45 MIN.
CAKE IS READY, COOK COMPLETELY
1 CUP WHIPPING CREAM
BEAT FOR A WHILE
2 TEASPOON SUGAR
BEAT UNTIL STIFF PEAKS
1/2 CUP MELTED CHOCOLATE
MIX IT WITH THE CREAM
PRICK THE CAKE USING A FORK
1/2 CUP MILK
4 TEASPOON DRINKING CHOCOLATE
POUR THE MILK OVER THE CAKE
WAIT FOR SOAK THE MILK
POUR THE CHOCOLATE CREAM OVER THE CAKE
not
DECORATION WITH THE CHOCOLATE SYRUP
1.5 CUP ALL PURPOSE FLOUR
1/3 CUP COCOA POWDER
1/4 ALMOND FLOUR
1 CUP POWDER SUGAR
1 TEASPOON BAKING POWDER
1/4 TEASPOON BAKING SODA
1/4 TEASPOON SALT
2 TEASPOON INSTANT COFFEE
MIX ALL INGREDIENTS
3/4 CUP MILK
1/4 CUP MELTED DARK CHOCOLATE
1/2 CUP OIL
1/2 CUP CONDENSED MILK
MIX THE OIL & MILK MIXTURE GRADUALLY
8 INCH OVAL SHAPED GLASS MOULD (OVENPROOF)
POUR THE MIXTURE INTO THE MOULD
COOK IT IN MEDIUM LOW HEAT FOR 40-45 MIN.
CAKE IS READY, COOK COMPLETELY
1 CUP WHIPPING CREAM
BEAT FOR A WHILE
2 TEASPOON SUGAR
BEAT UNTIL STIFF PEAKS
1/2 CUP MELTED CHOCOLATE
MIX IT WITH THE CREAM
PRICK THE CAKE USING A FORK
1/2 CUP MILK
4 TEASPOON DRINKING CHOCOLATE
POUR THE MILK OVER THE CAKE
WAIT FOR SOAK THE MILK
POUR THE CHOCOLATE CREAM OVER THE CAKE
not
DECORATION WITH THE CHOCOLATE SYRUP