Roses on Chocolate Clouds

Well, I made eggless chocolate marble cakes countless times but I've had never tried to make something complicated just to soothe other's palettes on a special occasion.

I am sharing my step by step procedure of how I make this Eggless Chocolate truffle for the first time coz I love to do little experiments and changes from the ordinary basic style.

For Making Chocolate Truffle Ganache

• 450 ml Fresh cream
• 2 cups home-made Dark chocolates
• 2 tbsp Butter

And For Chocolate Cake

• 1 cup Yogurt

• 2 cup Powdered sugar

• 1 and 1/2 tsp Baking powder

• 1 and 1/2 tsp Baking soda

• 4 tbsp Hot water

• 1 tsp Coffee powder for flavor

• 3 and 1/2 tbsp Oil

• 1/4 tsp Vanilla essence for flavor
• 2 large cups All-purpose flour
• 2 tbsp Unsweetened cocoa powder
• A pinch of salt (or half tsp salt according to flour quantity)

Mix all the ingredients into a smooth batter but not much liquidy. Please check with the chocolate cake batter consistency properly because ingredients cup measurement could be varied.

I made 1Kg Cake or approx 2 pounds in weight, so your measurement could be more or less according to your quantity.

Firstly, Preheat the micro-oven in convection mode with a min temperature for 350°F or 180°C.

When your Oven got pre-heated, Take the desired pan for any shape you like and put the butter paper or bakery paper, spread butter with adequate quantity with brush and cover the whole paper in butter so the cake batter won't stick to the paper. Pour the whole liquid batter into the pan, spread dry fruits like cashew and raisins in the mixture.

Put the cake mixture for bake into the oven under the convection menu with the right temperature. The cake will be prepared within 30-45 mins.

When Oven gives a signal for baking completion, still check the cake with a small wooden or steel pick and insert it in the center of the cake to check whether it's got completely baked out or not.

Truffles are much more dense, thick and moist chocolate cakes rather than ordinary ones.

So here I do a bit change. After the cake cools down, I carefully cut the cake in half. On the bottom layer, I used whipped cream to fill the middle of the cake and sprinkle cocoa power on top of it.

To be honest, the decoration part was hard and for that, I got a little help from my aunt on how to make these roses with paper cones. I don't have those aluminum cones to draw roses or leaves, so we need to create the multi-layers to make one rose at a time.

But once she showed me, I started making and decorated the whole cake with these small edible silver balls.

The cake was soft, awesome and the taste was unique. It was a kind of savory, rich, sweet filling of chocolate that melts so easily in the mouth upon tasting that I couldn't believe that I made it.

Try it, friends, as it is an eggless cake, any member of your house could easily enjoy it as a dessert or on any special occasion.