Atta Cake | Eggless Wheat Flour Cake ~ Apple Sauce (Step by Step Pics)

Lock down time has drifted each one's life some or the other way. I believe it was good too in a way to introspect our lives and to understand each of us more deeply. Many forgotten hobbies are polished back and many known to me have started their own You tube channels. The lock down period has blessed each one of us to atleast stay safe at home which many people are devoid of especially the daily wage workers. Baking was hard during lock down period with the easily available ingredients. There was a time when I exhausted the baking powder and cocoa powder, the near by stores ran out of these too and it took many days to get the stock. I think people stocked up homes and so there was scarcity of these. That's the time I started trying out simple bake recipe with the easily available ingredients.

Today's recipe is one such keeper cake that can be made anytime for tea and can be simply put together without any fancy ingredients. This cake uses wheat flour and rava with baking powder, baking soda. Rava adds a nice crumbly texture to the cake. There is no butter and eggs, only oil is used. But the star ingredient of this cake is the use of apple sauce. I made apple sauce from scratch and it worked fine. I have made this cake a few times now and have used both brown sugar and regular granulated sugar. Each piece of the cake has bits of almonds in it which is optional but definitely adds a nice crunch to the cake. You can even add cashew nuts chopped instead of almonds too. Atta aka wheat flour cakes are known to be dense compared to the all purpose flour(maida) cakes. This cake is also on the denser side but its soft, filling and delicious. It tastes more delicious the second day than the first, leave it at room temperature stored in a air tight container. 

Preparation time ~ 15 minutes

Baking time ~ 40-45 minutes

Author ~ Julie

Serves ~ a bread tray

Ingredients 

for sauce 

apples 2 small or 1 large

dark brown sugar 3/4 cup

for cake

wheat flour 1 cup (120gms)

rava 1/2 cup (64 gms)

baking powder 1 tsp

baking soda 1/2 tsp

salt a pinch

milk 3/4 cup

oil 1/2 cup

apple sauce 3/4 cup

vanilla essence 1 tsp

almonds chopped 2 tbsp + 1 tbsp sliced

Method

• Wash,peel and chop the apples small and add to the mixer jar. Grind till smooth. Add this to a pan and add sugar. Heat this mixture until 2-3 minutes or till sugar is dissolved and the sauce thickens slightly. Switch off flame and leave to cool.

• Preheat oven to 350 degrees F and line a tray with oil dusted with flour.

• In a bowl add the wheat flour,baking powder, baking soda and salt. Sift twice and keep aside.
• In another bowl, add the rava and add milk. Let the rava soak up the milk, wait for 10 minutes. To this add the oil, cooled apple sauce, vanilla essence. Mix well. Add this to the dry ingredients and using a spatula combine well. Add in the chopped almonds and give a quick toss. 

• Transfer to the prepared tray. Garnish with sliced almonds on top(optional). Bake in pre heated oven for 40 -45 minutes or until tooth pick inserted comes out clean.
• Transfer to a cool rack and then remove from tray after 15 minutes. Cool completely before slicing else there will be lot of crumbs and pieces may break.
• Enjoy with a cup of hot tea.

NOTES

* If you have fine rava use that or just pulse the coarse rava once or twice to powder. I have used regular upma rava here. 

* I have used brown sugar as it gives a better colour to the cake but I have made this cake using white sugar too. So you can use whichever you prefer.

* I have used Ashirwaad atta / wheat flour to make the cake.

A few more simple EGGLESS cakes that you can try-

* Vanilla Cake

* Yogurt Cake

* Orange Cake

* Dates Cake

* Chocolate Cake

* Marble Cake

* Mango Cake

Yogurt Cake | Curd Cake

Its almost six months since I shut down my page and to be frank there were precise reasons too. However, for the past one month I had been making up my mind to start over this space again. Laziness concealed over and I kept postponing to post the drafts. Cooking went on all these days in the kitchen but if you ask me if I tried something new then, I must say not much in these months. First of all, let me thank each one of my good friends who kept a check on me in my absence. Thanks dears, you all have been my inspiration to share more and more recipes in my page.

We moved to our own home and so was busy getting the works done to move in. Then there was shuffling, packing, re packing and then moving to the new apartment. Finally once in our home, there were still many things to be done starting from kids admissions, getting ourselves adapted to the new community and so on. Luckily this was during school vacations and so we had enough time to settle down. Once school started, I was worried about kids getting adjusted to the new school, teachers and all. All thanks to God for his grace to a new beginning and everything is back in track now. Before the school shuts again for Christmas vacations, I thought to start over. Hope you all are doing good.

Today's recipe is a simple yogurt cake that I tried from joy of baking. This is the first recipe that I tried after moving in our apartment. The cake is very moist, soft and delicious. The cake has a very small quantity of almond flour which definitely adds to the texture and taste of the cake. All other ingredients in this simple cake is readily available in the pantry. There is no butter but eggs are in which adds to the soft airy touch along with greek yogurt or hung curd(I used hung curd). This is a perfect cake for any occasions or do try this out if you wish to bake a simple tea cake. The best part of this cake is you hardly require any fancy tools. You can even use the mixer jar to beat eggs and mix the wet ingredients. Using a spatula you can fold over the dry ingredients. The texture of the cake is dense yet moist with a almond -vanilla flavor.

Preparation time~ 15 minutes
Baking time ~ 30-40 mins
Serves ~ 8*8 cake
Author ~ Julie
Ingredients
dry ingredients
all purpose flour / maida 1 1/4 cup
baking powder 1 tsp
baking soda 1/2 tsp
salt 1/8 tsp
lemon zest of 2 lemons
ground almonds or almond flour 1/4 cup or 30 gm whole

wet ingredients
any neutral oil 1/2 cup
eggs 2
thick yogurt or Greek yogurt 3/4 cup
vanilla essence 1 tsp
granulated sugar 3/4 cup( originally 1 cup)

Method

• I used whole almonds for the recipe and so blanched almonds first. Then powdered the almonds, if you would like to know more about how to do it. Check this link where I have described nicely.
• Sift all the dry ingredients twice and keep aside. Pre heat oven to 350 degrees F or 170 degrees C.
• Prepare a cake tray 8*8 by lining with parchment paper and butter the sides of the pan, dust with flour too.
• Beat the eggs with granulated sugar well at room temperature. Add the oil and yogurt to this,  mix well. It gives a mayonnaise like consistency. Add in the vanilla essence, give a quick stir.
• Pour in the middle of the dry ingredients and combine well. You may not need more liquid content but just in case you need add few tsp of milk to reach the consistency.

• Pour in the prepared pan and place in the center of the oven. Bake for 40-45 minutes. Check with a tooth pick inserted in the center of the cake after 30 minutes to prevent over browning, mine got down at 32 minutes to be precise.
• Wait for the cake to cool down on a wire rack and then cut, enjoy with a cup of black tea/ coffee !!

NOTES
* This recipe is adapted from joy of baking. The original recipe calls for 1 cup sugar but I felt 3/4 cup was moderately sweet. You can add as per sweet tooth.
* You can dust the top of the cake with powdered sugar too but I just love the golden crust on top so avoided to dust with sugar.
* I have used sunflower oil but you may always use canola/ corn oil too.

Cherry-Almond Cake (Step by Step Pics) ~ 800 th Post !!

Time just flies and its been a couple of years since am in blogging. Though I had a long break recently but nothing stopped me from trying out new dishes whether am cooking or blogging. And believe me, this is my 800th post !! Huh.. can't believe myself the numbers as its quite a big number to me. Never thought my passion of cooking would make me competent to showcase 800 tried and tested recipes in my space. Am happy with the love and feedback of my friends and readers that keeps me motivated always. Do keep them coming. Thanks a lot for all the love and consistent support, feeling happy to have you all around.

Its been so long since I posted some bakes and here comes a yummy moist cake made with fresh cherries and has a unique almond flour. This has been saved to my drafts since long and was made during our stay in US(when you get the fresh cherries in season there). The problem when adding a heavy fruit to cake is,it invariably sinks to the bottom and so preserve a few to top the cake. The only tedious job in making this cake is the pitting of cherries,if you have a tool go ahead and do with it. Else use a skewer to push the seeds down the center and make sure to place a bowl underneath so that it doesn't stain the counter top. This cake reminds me of the polka dot pattern, Isn't it? Anyways do give this a try if you get fresh cherries where you live. Am sure all will love it!!

Preparation time~25 minutes
Baking Time~ 35 minutes
Serves ~ a 8" cake
Ingredients
*wheat flour 1 cup
almond flour or almond meal 1/2 cup
baking powder 1.5 tsp
unsalted butter,at room temp 1/2 cup(8tbsp)
granulated white sugar 1.2 cups
eggs 2
fresh sweet cherries,divided 1.5 cups
vanilla extract 1 tsp
milk 1/3 cup
salt 1/4 tsp

Method

• Pre heat oven to 400 degrees F /190degrees C,spray the sides of a 8" or 9" spring form pan (preferably) but I used a 8"round pan.Line the bottom of the pan with parchment paper.
• Melt the butter and leave to cool at room temperature.

• Wash,rinse and dry the cherries.Pit them and cut 1/3 of the total cherries in halves(place them on a paper towel so that the cherry juices are absorbed and doesn't dribble in the cake. Keep aside.And to the remaining cherries,cut in quarters which will be mixed in the cake batter eventually.

• In another bowl,add flours,ground almonds,sugar and salt. Sieve twice to mix it well.
• In another bowl using a hand mixer,whisk the eggs and sugar well until its thick and light coloured. To this add, vanilla extract,melted butter and milk.
• Add the flour mixture little by little and using a rubber spatula, gently mix the batter. Finally fold in the cherries and pour the mix in the prepared cake pan.
• Place it in the oven and bake for 15 minutes. After 15 minutes,remove from oven and quickly arrange the halved cherries on top, return the pan to oven and bake for another 15-20 minutes or until golden brown or when the tooth pick comes out clean when pricked in the center of the cake(The total baking time for me was 35 minutes).
• Remove and cool on a wire rack for 15-20 minutes and serve with a dollop of whipped cream or just like that. I served just like that, tastes yumm !

NOTES
* If you find the cake over browning then cover the top with a sheet of aluminium foil.
* I have adapted the recipe from joy of baking and the only change I made is using wheat flour instead of all purpose flour.Though the cake came out moist and delicious but not as spongy as a all purpose flour cake. So if you really wish to have a spongy feel, use maida (all purpose flour). I used Ashirwaad atta or wheat flour.
* The almond flour recipe is here in my space.

• You may also be interested to try out other cakes listed in this page. 

• Check out other fresh cherry recipes here in this link. 

Kesar Badam Milk | Badam Milk Shake | Almond Milk Shake (Step by Step Pics)

Are your kids eating well ?? Do they eat good for breakfast? Kids definitely need a protein packed breakfast especially when they are going to school. Their brain needs to grasp the subjects and retain in their memories very nicely. Why don't we try adding such a healthy and filling milk shake so that they don't feel hungry soon and make them more attentive in class. Today's post is such a yummy filling and delicious milk shake made with saffron,badam and milk. This milk shake is totally loved by my kids and I love their moustaches after drinking this shake,hi hi... Do give this yummy drink a try rather than depending on the ready made badam milk shakes from the super markets which has very less badam flavor and only color.

I haven't added any color except the saffron(kesar) and so got a very light yellow color. However, If you wish to make it more appealing like the store ones then add a pinch of lemon yellow color too.The only hard work in preparing this shake is soaking the almonds the previous night. Soaking the almonds helps peel off the brown skin which contains tannin as it hinders the nutrient absorption.My kids are starting on vacations soon and they are eagerly waiting to meet their grand parents and cousins. I will be away for a few days from here and will get back as soon as possible. Stay tuned for a few scheduled posts in my absence and do drop by whenever you get time. I shall drop by to all your spaces once am back from holidays.Enjoy this festive season !!

Soaking time~ 7-8 hours
Preparation time ~ 10 minutes
Cooking time ~15 minutes
Serves ~ 3 glasses
Ingredients
milk(preferably full fat) 2.5 cups
almonds soaked 1/2 cup
sugar 2tbsp

to garnish
almonds blanched n sliced a tbsp
saffron strands a pinch

to powder
almonds 2tbsp
cashews 2tbsp
mace a small piece
cardamom 2
saffron strands a pinch

Method

• Soak the almonds in water for 7-8 hours. Drain the water off and peel the skin of almonds. Make a fine paste of the blanched almonds adding a little water.

• In the meantime,boil the milk in a sauce pan and simmer to reduce to 2 cups.

• Add the ground paste to the boiling milk. Reduce the flame and stir without any lumps. Add in sugar to the boiling mix.

• In a dry blender jar, powder the ingredients listed 'to powder'.If you add sugar and powder, it powders well. But here I coarsely powdered it. Add half of this mixture to the milk and retain remaining.

• Now, finally switch off flame once it thickens well and the saffron leaves color in the milk. It took about another 5 minutes.

• Switch off flame and serve warm !!

NOTES
* You can even add powdered pistachios but I haven't used that.
* Soaking the almonds helps peel off the brown skin which contains tannin as it hinders the nutrient absorption.
* Yo can strain the milk shake before pouring but I didn't do that as I wanted to retain the saffron in milk.
* The recipe is inspired from Sanjeev Kapoor's website.
* Check out this link here for all healthy drinks and juices.

You may also like these milk shakes-
* Avocado Milk shake
* Cherry Lassi
* Strawberry Milk shake
* Apple Milk shake
* Papaya Milk shake
Drop by my space in my absence for new upcoming posts, I shall reply to all queries as soon as possible but may not be able to visit my fellow bloggers page. Will get back asap.
Wishing all a happy Bakrid and happy Onam, in advance !!

Banana Almond Meal Muffins | Healthy Breakfast Muffins(Butterless,No Oil)

I had been looking out for healthy muffins for quite sometime now and my search ended in this post.It has all the healthy and yummy flavors,perfect for a filling breakfast or after school snack.These muffins uses almond meal and oats flour.They are soft muffins but lack fat content may that be of oil or butter.The original recipe calls for two bananas but I reduced as kids don't like banana flavors in bakes these days.But you can always add two or add in more milk like I did and so are slightly dry.They taste mild sweet but alter as per sweet tooth.These are perfect for all age groups unless you are allergic to almonds and can be served with a cup of hot coffee/tea/milk.My family loved this healthy muffins and is good for a change from the loads of sugar packed  muffins.They can be enjoyed guilt free and almonds can be sneaked easily in this recipe.Do try and enjoy !!

Preparation time~15 minutes
Baking time~ 25-30 mins
Serves ~8 muffins
Ingredients
almond meal 1 cup + 2tbsp
oats flour 1/2 cup
baking powder 1 tsp
eggs 2
*dark brown sugar 1/4 cup
banana 1
vanilla extract 1tsp
whole milk/almond milk 3tbsp or less

Method

• If you don't have ready made oats flour like me,then grind the quick oats in blender to get oats flour.Sift the flour,add in almond meal(I used blanched almond meal) and add in baking powder.Mix well.

• Mash the banana in a a bowl using a fork and add the eggs,whisk and add in vanilla extract.
• Pre heat oven to 350 degrees F/180 degrees C and line a muffin tray with paper liners.
• Now,start mixing the dry ingredients in the wet,mix to incorporate in batches.Add milk to make the batter in ribbon consistency.
• Add spoonful of batter in the paper liners until 3/4 th full.Place in  oven and bake for 25 -30 mins or tooth pick inserted comes out clean.
• Cool on wire rack and enjoy with a cup of milk or tea !!

NOTES
* The original recipe calls for agave nectar or honey but I used dark brown sugar.The amount of sugar used in this recipe yields mild sweet muffins so increase as per sweet tooth.
* For making almond meal,refer this link.
* You can add almond milk instead of regular whole milk.
* The original recipe calls for two bananas but I was apprehensive about dominant banana flavors so just reduced to one and increased the milk instead.You can use two but then alter the quantity of milk accordingly.
* The recipe is adapted from here but slightly modified.
* You can top it up with some nuts or rolled oats.

For more muffin recipes,check this link.

Opera Cake | French Pastry Cake(Step by Step Pics)

Baking partners challenge for this month is a french pastry cake also known as opera cake.Opera cake is made with layers of almond sponge cake also known as 'jaconde' in French.The jaconde is soaked in coffee syrup and the layers are alternated with coffee butter cream and chocolate glaze.This recipe was suggested by Savitha @Savitha's Kitchen and is inspired from here.The cake requires lot of efforts to put in to make but its all worth the efforts.The almond sponge should be liberally soaked in coffee syrup.I haven't mentioned any preparation time for the cake as I prepared the cake in two phases.You can even prepare this cake in three phases/three days.I made the almond sponge on first day and then made the remaining butter cream,coffee syrup,ganache and glaze the following day.The cake was really soft melt in mouth texture with coffee flavor and all loved it.Kids have demanded to make it again.Th sides should be trimmed off the excess chocolate which I omitted as kids wanted the chocolate covered piece.The first pic is the original look of the pastry without chocolate covered on the sides.The original recipe was double the measures but I made half the cake and have mentioned the half cake recipe measures.When you have everything ready at hand,then its easy to assemble.This is a perfect dessert for any occasions.Hope you understood the reason behind my post of blanched almonds,almond flour just before this post.Try and enjoy for your loved ones !!

Serves ~6 pieces
Ingredients

For the Almond Sponge (Joconde)

egg whites 3,at room temperature

granulated white sugar 1/2oz/14 g /1 1/8tablespoon

blanched almonds 4 oz / 3/4 cups

powdered sugar 1/2 cup /113g(sieved )

large eggs 3

all purpose flour 1/4 cup+ 2 tsp

clarified butter 1.5 tablespoon  (melted )

vanilla extract 3/4 tsp

For French Coffee Buttercream

coffee powder 1tbsp

boiling water 1 tsp

egg yolks 3

granulated sugar 1/2 cup(113gms)

water 1/8 cup

unsalted butter(at room temp,just pressed down on touch) 1/2 pound/250g/2 sticks

vanilla extract 1 tsp

For Ganache

bittersweet Chocolate 4 oz/150g

heavy cream 4 oz/ 1/2 cup
unsalted butter 1 tbsp

For Coffee flavored syrup

granulated sugar  1/4 cup

water 1/2 cup

instant coffee powder 1.5 tbsp

For Tempered Chocolate

semi sweet chocolate  3 oz/ 100g

unsalted butter  1 oz 2 tablespoon

Method

Making of Joconde(Almond Sponge)

Melt the butter in microwave. Let it cool. Powder the sugar in a blender and ieve the powdered sugar well ,without any lumps.Make the almond flour as mentioned in this link,using blanched almonds. Pre heat the oven 425 F. Grease a 12"* 8" sheet pan or regular pan with melted butter.Cut parchment paper exactly to the size of the pan.If it is too long, it may make the corners jagged.Now take a mixing bowl ad add the eggs(at room temp). To the eggs, add sieved powdered sugar. Start whisking the eggs with the sugar,till it becomes pale yellow color.The sugar should have been incorporated well with the eggs.The mixture would have increased in volume.Now,add the powdered almonds and all purpose flour to the egg mixture. The mix should not have any lump.

• Separate the egg whites from egg yolk.Reserve the egg yolk in refrigerator until use for making butter cream.

 

• While the almond mixture is incorporating , lets prepare the meringue.Take a grease free,oil free glass bowl or stainless steel bowl.Beat the egg whites, till it reaches soft peak. Now add the granulated sugar and beat again, till it reaches stiff peak. Don't over beat the meringue ,then it may become flat. Now fold the meringue into the almond mixture in 3 batches(remember to only fold in the meringue else the cake will become flat,no over mixing).Finally,add melted butter and vanilla extract to the batter. Now our batter is ready.

• Grease the parchment paper with melted butter again. Pour the batter into the pan and spread it using a spatula. Take care to spread the batter on the corners. Corners are the culprits for not getting even sized sponge. Bake the sponge for 5 - 7 mins ,or untill the sponge is springy to the touch(don't over bake,then the sponge will become hard).Turn the sponge over a parchment paper and let it cool. Once one side is cooled,turn it over and peel the parchment paper and let the other side cool completely.  

For coffee syrup-

Once the cake is made, let us make the simple coffee syrup for the cake. Take sugar and water in a pan and let it get reduced to half the volume.Add coffee powder and let it dissolve into the hot water. Turn off  and let it cool.

For making French Coffee Buttercream

Dissolve the coffee powder in hot water and set it aside. Take the reserved egg yolks in a mixing bowl .Beat it till it becomes foamy,for atleast 3 mins.In the meantime,let us prepare the sugar syrup. Take sugar and water in a pan. Let it reach 238 degeree F or a *soft ball stage. The mixture will be bubbling hot.When the sugar is hot,immediately pour the syrup to the yolk little by little(don't pour it in a hurry and shouldn't touch the walls of the mixer,else the sugar will become crystals).So,pour a tsp then mix and then pour again and mix.Whisk the egg yolk mixture,till it becomes cold or freeze for 10 mins.  

• Once it is cooled, remove the whisk attachment and insert the beater attachment  to the mixer. Drop the butter one cube at a time to the mixer. The butter has to get incorporated well into the egg mixture.Mix with the spatula, in between for the butter to get incorporated well. Beat the butter at high speed for atleast 5 mins, till it becomes fluffy an pale.Now,add the coffee and vanilla to the mixture and beat for a minute. This will make the buttercream rich in coffee flavor.
  
  Preparing the ganache  
  Take the chocolate in a bowl.Heat cream and butter till it almost reaches boiling point.Pour immediately to the bowl.Let it stand for 5 minutes and then mix the chocolate with a spoon,till it melts with the cream. Whisk the chocolate using a wire whisk.Leave it undisturbed for 5 mins.The ganache has to be in a spreadable consistency.If not just heat it again on a double boiler or in a microwave.
  
  
  
  
  
  Assembling
  Cut the sponge into 4 equal sized rectangles.Apply the ganache as a thin layer on top of the cake board. This will make sure that the cake comes out clean when we cut it,without sticking to the board(completely optional).Place the first rectangle on the board.Centre the cake so that we have enough space.The up side of the cake,has to remain the upside of the cake(as it has lot of pores,which will absorb the syrup).   
  Soak the sponge completely with coffee syrup. Be liberal in soaking, as the cake has to be melt in mouth. We can also pierce the sponge with fork and soak it with coffee syrup. Now,apply a thick layer of coffee buttercream on top of the sponge. 
  
  
  
  
  
  Place the second rectangle of the almond sponge on top of the buttercream.Soak it again with coffee syrup.Spread the ganache on top of the butter cream. Use an angled spatula to cover all the corners.  
  
  
  
  
  Similarly,place the third sponge on top of the ganache and soak.Check for the evenness of the cake. If it is not even, press it using your palm.The ultimate goal is to make it flat.Apply buttercream on top of the sponge.Now place the fourth sponge on top of the buttercream.Soak it again with coffee syrup.At last,apply a thin layer of buttercream on the sponge. Now comes the glazing part. We can either glaze the cake with melted chocolate or we can temper the chocolate and pour it on top of the cake.I melted the chocolate using double boiler,added butter and poured it on top of the cake(If you wish to temper the cake,then read notes).
  
  
  
  
  
  
  
  Chilling
  Let the cake set in room temperature for about 10 mins(I ran a fork over the cake to create a rough design look,you can leave it just like that).Now trim the sides of the cake(I skipped this as it looked trimmed and kids demanded the chocolate to be there).I just took 2 small slices without the chocolate sides which are in pics.Plaese don't get confused with few pics showing chocolate sides and few without it.The original pastry is only with the top covered with chocolate and not sides.We should have a neat rectangle part of the cake.Mark the cake with a sharp knife with lines.These lines will help us to cut the cake after chilling,without breaking down the cake.Chill the cake for about 3 hrs or overnight(we served the cake after 3 hours and reserved a few slices the next day.We liked the cake the next day after overnight chilling as the coffee flavor was well distinguished and the cake was literally melt in mouth).While serving,bring the cake to room temperature and cut it.Top the cake with chocolate garnishes and serve.   
  

NOTES

 *If you are going to freeze the jaconde or almond sponge, then wrap it using a cling wrap and freeze. If you are going to prepare the cake within 2 days, then it can be covered completely and stored at room temperature.

* When you drop the sugar syrup in a bowl of cold water ,the drop of sugar should form a soft ball when held together.That is the soft ball stage. 

* The egg ,sugar mixture has to be cooled down completely which is very important for making butter cream.. 

* for tempering chocolate-Prepare 2 bowls ,with ice water in one and cold water in the other. Take the chocolate in a microwave safe bowl, melt it in microwave one minute at a time ,till it is melted completely. Now the chocolate would have reached little over 100 degree F. Leaving the thermometer in the bowl .Pace it on top of the cold water bowl. The temperature would have dropped to 84 degree F. Now take the bowl out and place it on top of the hot water bowl, the temperature would have hiked to 89 degree F. Immediately, mix the butter to the chocolate . Pour the tempered chocolate on top of the cake. 

 

Enjoy making this luscious dessert and have a great weekend ,

Stay tuned  and Happy Eid,friends!!!