Eggless Choco Ganache Pastry. The cake looks elaborate and maybe a bit tedious to make, but all ingredients can be made ahead of time and refrigerated. To make a moist vegan chocolate cake recipe is quite a challenge. I have tried many recipes and they are either too dry or too mushy.

Pour into the chocolate and emulsify. While still warm, pour into tarts almost all the way to the top. Sprinkle with sea salt and garnish as. You can have Eggless Choco Ganache Pastry using 12 ingredients and 11 steps. Here is how you cook it.

Ingredients of Eggless Choco Ganache Pastry

Prepare 1 cup of maida.
It's 1/4 cup of cocoa powder.
It's 1 tsp of drinking chocolate powder.
You need 1/2 tsp of baking powder and 1/4tsp baking soda.
Prepare 1/4 cup of milk.
It's 1/2 cup of white sugar.
You need 1/2 cup of refined oil.
You need 1/2 small bowl of Whipped cream for decorating the cake.
It's as required of Synthetic and powder food colours.
It's as required of Multi coloured sprinklers.
It's 1/2 slab of Dark cooking chocolate mixed with 1/4th truflite cream.
It's 2-3 tablespoons of Sugar water syrup.

And before you ask, yes this is an eggless recipe! All opinions are mine alone. #SpringReddi #CollectiveBias. This spring say hello to these flaky bite size puff pastry cups filled with easy decadent eggless chocolate pudding and topped with a generous dollop of Reddi-wip®. Eggless Moist Chocolate Cake is a light, moist and delicious cake.

Eggless Choco Ganache Pastry step by step

Sieve maida, baking soda and baking powder, together, Keep aside..
On the other side sieve drinking chocolate and cocoa powder..
Beat oil and sugar..
Now add the above-sieved maida mixture into this mixture and again beat well..at the same time add cocoa powder and drinking chocolate also, at this time add milk and make a free flow consistency..
Lastly, take aluminum cake utensil, grease it with oil, dust with maida, pour the cake batter into it and Keep in microwave preheated convection mode for 35 minutes at 150-degrees temperature. (First preheat for 10 minutes then place the cake tin inside and set the temperature to 35min).
When it beeps, open the door of microwave, check it using toothpick, if it comes out clean that means the cake is ready, take out the cake and cool it..
Now Take a wok put whipped cream in it and give a nice boil, to this add dark cooking chocolate slab, cook till it gets thick(do not overcook).
Now divide the cake in layers put sugar water syrup along with whipped cream, repeat the process and cover the cake nicely all over, keep in fridge to set.
After some time take out and put this melted chocolate cream on top of the cake, let set again for sometime.
When the chocolate is set properly put incisions (cuts) using sharp cake knife on top in equal distance for making roses using the spare white whipped cream, sprinkle food powder colour on roses, put a drop of apple green in some white whipped cream, make leaves of that..
Serve decorated with multi coloured sprinklers..

I always love cakes with eggs but this time, I couldn't tell that this is actually eggless. The Chocolate Ganache Tart Recipe is made from bittersweet chocolate with a buttery shortcrust pastry making it a great dessert for chocolate lovers. The little sprinkling of sea salt really helps bring out the richness of the Chocolate Ganache Tart. Add a few fresh cherries or the fruit that's in season or even fresh whipped cream and you have a delicious pretty dessert on your hands. A chocolate ganache tart is probably one of the simplest and easiest desserts you can put together in a few minutes. Choose between a baked shortcrust pastry or no-bake cookie crust to set this rich, creamy chocolate ganache filling.