CHOCOLATE PASTRIES l EGGLESS & WITHOUT OVEN

INGREDIENTS & PROCESS:
1 CUP ALL PURPOSE FLOUR
1/4 CUP COCOA POWDER
1/2 CUP POWDER SUGAR
1 TEASPOON BAKING POWDER
1/4 TEASPOON BAKING SODA
SIEVE
1/2 CUP CONDENSED MILK
1/2 CUP OIL
MIX WELL
1 TEASPOON VANILLA EXTRACT
1/2 CUP MILK (MIX GRADUALLY)
MIX THE DRY INGREDIENTS
1/4 CUP CHOCOLATE CHIPS
7 INCH OIL GREASED SQUARE MOULD
POUR THE BATTER INTO THE MOULD
COOK IT IN MEDIUM LOW HEAT FOR 35-40 MIN.
CAKE IS READY, COOK COMPLETELY
1 CUP MILK
2 TABLESPOON SUGAR
2 TABLESPOON CONDENSED MILK
2 TABLESPOON COCOA POWDER
2 TABLESPOON CORN FLOUR
MIX WELL
COOK IN MEDIUM HEAT UNTIL THICKEN LIKE THIS
POUR INTO A BOWL & COOL COMPLETELY
1 CUP WHIPPING CREAM
BEAT UNTIL STIFF PEAKS
MIX THE CHOCOLATE PUDDING GRADUALLY
REMOVE THE CAKE FROM THE MOULD
DIVIDE THE CAKE INTO 2 LAYERS
BRUSH SOME SUGAR SYRUP
POUR A THICK LAYER OF CREAM
1/3 CUP HOT WHIPPING CREAM
1/2 CUP DARK CHOCOLATE
MIX UNTIL CHOCOLATE DISSOLVE
POUR THE GANACHE OVER THE CAKE
CUT MARK ON THE CAKE
EACH PIECE DECORATION WITH CREAM
SOME CHOCOLATE SHAVING
CUT THE PASTRIES & SERVE

MUSIC SOURCE:
Relax by Peyruis https://soundcloud.com/peyruis
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