How To Cook Yummy Eggless Chocolate Cake

Eggless Delicious Cake For Vegetarians

 

There are vegetarian peoples currently living on earth. So for those peoples we decided to share heavenly yummy Eggless Chocolate Cake it’s a basic but delicious cake. Basically Chocolate  is a typically sweet, usually brown, food preparation of roasted and ground cacao seeds. It is made in the form of a liquid, paste, or in a block, or used as a flavoring ingredient in other foods. The earliest evidence of use traces to the Olmecs, with evidence of chocolate beverages dating to 1900 BC. The majority of Mesoamerican people made chocolate beverages, including the Maya and Aztecs. The seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor. After fermentation, the beans are dried, cleaned, and roasted. The shell is removed to produce cacao nibs, which are then ground to cocoa mass, unadulterated chocolate in rough form. Once the cocoa mass is liquefied by heating, it is called chocolate liquor. The liquor also may be cooled and processed into its two components: cocoa solids and cocoa butter. Baking chocolate, also called bitter chocolate, contains cocoa solids and cocoa butter in varying proportions, without any added sugar. Much of the chocolate consumed today is in the form of sweet chocolate, a combination of cocoa solids, cocoa butter or added vegetable oils, and sugar. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. White chocolate contains cocoa butter, sugar, and milk, but no cocoa solids. It has become one of the most popular food types and flavors in the world, and a vast number of foodstuffs involving chocolate have been created, particularly desserts including cakes, pudding, mousse, chocolate brownies, and chocolate chip cookies. Many candies are filled with or coated with sweetened chocolate, and bars of solid chocolate and candy bars coated in chocolate are eaten as snacks. It has been prepared as a drink for nearly all of its history. For example, one vessel found at an Olmec archaeological site on the Gulf Coast of Veracruz, Mexico, dates chocolate’s preparation by pre-Olmec peoples as early as 1750 BC. On the Pacific coast of Chiapas, Mexico, a Mokaya archaeological site provides evidence of cacao beverages dating even earlier, to 1900 BC.The residues and the kind of vessel in which they were found indicate the initial use of cacao was not simply as a beverage, but the white pulp around the cacao beans was likely used as a source of fermentable sugars for an alcoholic drink. An early Classic-period Mayan tomb from the site in Rio Azul had vessels with the Maya glyph for cacao on them with residue of a chocolate drink, suggests the Maya were drinking chocolate around 400 AD. Documents in Maya hieroglyphs stated chocolate was used for ceremonial purposes, in addition to everyday life. The Maya grew cacao trees in their backyards,and used the cacao seeds the trees produced to make a frothy, bitter drink. By the 15th century, the Aztecs gained control of a large part of Mesoamerica and adopted cacao into their culture. They associated chocolate with Quetzalcoatl, who, according to one legend, was cast away by the other gods for sharing chocolate with humans, and identified its extrication from the pod with the removal of the human heart in sacrifice. In contrast to the Maya, who liked their chocolate warm, the Aztecs drank it cold, seasoning it with a broad variety of additives, including the petals of the Cymbopetalum penduliflorum tree, chille pepper, allspice, vanilla, and honey. The Aztecs were not able to grow cacao themselves, as their home in the Mexican highlands was unsuitable for it, so chocolate was a luxury imported into the empire. Those who lived in areas ruled by the Aztecs were required to offer cacao seeds in payment of the tax they deemed “tribute”. Cocoa beans were often used as currency. For example, the Aztecs used a system in which one turkey cost 100 cacao beans and one fresh avocado was worth three beans. The Maya and Aztecs associated cacao with human sacrifice, and chocolate drinks specifically with sacrificial human blood. One of the first Spanish accounts of chocolate is by the royal chronicler Gonzalo Fernández de Oviedo, describing chocolate drink he had seen in Nicaragua in 1528, mixed with achiote: “because those people are fond of drinking human blood, to make this beverage seem like blood, they add a little achiote, so that it then turns red. … and part of that foam is left on the lips and around the mouth, and when it is red for having achiote, it seems a horrific thing, because it seems like blood itself.Cacao pods are harvested by cutting them from the tree using a machete, or by knocking them off the tree using a stick. The beans with their surrounding pulp are removed from the pods and placed in piles or bins, allowing access to micro-organisms so fermentation of the pectin-containing material can begin. Yeasts produce ethanol, lactic acid bacteria produce lactic acid, and acetic acid bacteria produce acetic acid. The fermentation process, which takes up to seven days, also produces several flavor precursors, eventually resulting in the familiar chocolate taste. It is important to harvest the pods when they are fully ripe, because if the pod is unripe, the beans will have a low cocoa butter content, or sugars in the white pulp will be insufficient for fermentation, resulting in a weak flavor. After fermentation, the beans must be quickly dried to prevent mold growth. Climate and weather permitting, this is done by spreading the beans out in the sun from five to seven days. The dried beans are then transported to a chocolate manufacturing facility. The beans are cleaned, roasted, and graded. Next, the shell of each bean is removed to extract the nib. Finally, the nibs are ground and liquefied, resulting in pure chocolate in fluid form: chocolate liquor. The liquor can be further processed into two components: cocoa solids and cocoa butter.

 

 

Chocolate Cake for Vegetarians
Cake

 

 

Ingredients:

 

6 Tbsp Mix Fruit Jam

3 Cup Sugar

2 Tsp Vanilla Essence

5 Cup Flour { Maida }

1/4 Cup Cocoa Powder

3/8 Cup Butter Softened

2 Cup Fresh Curd

1/4 Cup Milk

3 Tsp Baking Powder

 

Preparations:

 

First we sift the Flour Cocoa Powder & Baking Powder together then keep aside. Now beat Butter & Sugar till fluffy & light. Add the Curd, Jam & Vanilla Essence. Mix very well. Now fold in flour with silicon spatula. Add sufficient Milk for getting soft batter. Now we transfer the mixture into the big square silicon mould. Level it. Bake in preheated oven at 180° till done. Remove from oven after 5-10 minutes. Dessert is now ready to serve or eat as required.

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