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Sunday, February 28, 2010

Eggless Chocolate Desserts

There are reasons for so called “no egg” in the recipes…

1. not being able to eat/digest egg because of health,

2. vegetarians

3. you ran out of eggs; because you ran out of gas you don't feel like going to the store! :)

Image/Courtesy of: Roylynn Evans


Moist Eggless Chocolate Cake

Ingredients for cake:

1 cup all purpose flour

1/2 teaspoon baking powder

1 teaspoon baking soda

6 tablespoons unsweetened cocoa powder

3/4 cup granulated sugar

1/2 cup vegetable oil

1/4 cup (1 tsp. of coffee = 1/4 cup hot water) hot coffee

1/4 cup milk (I used plain non-fat, measured it with dry measuring cup)

1/4 cup yogurt

1 teaspoon vanilla extract


Preheat the oven to 170 C. Lightly grease an 8-inch round cake pan and dust it with cocoa powder.

In a large bowl sift together the all purpose flour, baking soda, baking powder, cocoa powder and sugar. Make a well.

Add all the wet ingredients one by one.

With an electric mixer, beat the mixture on low speed for 2-3 minutes until the dry and wet ingredients are well combined. Do not over beat it (I didn’t use electric mixer but only baking spatula to mix the ingredients).

Pour the batter in the prepared pan. Tap the pan a couple of times so the batter is spread evenly and there are no air bubbles.

Bake for about 30 min. Check the cake with tooth pick. Toothpick inserted in the middle of the cake should come clean when the cake is ready.

Once out of the oven, transfer the pan to a wiring rack to cool. After about an hour remove the cake from the pan and let the cake cool completely before frosting.

Yield: One 8-inch or 9-inch cake.

Ingredients for frosting :

3 tablespoons margarine/butter at room temperature

1 1/2 cups powdered sugar

1/4 cup unsweetened cocoa powder

3-4 tablespoons milk, fat free


In a medium size bowl add the margarine, powdered sugar and cocoa powder. Start beating with an electric mixer on low speed. At this stage it may seem to be very dry. Don’t panic. Wait until you add the milk.

Add milk little by little and continue beating the mixture till you get a nice spreadable consistency.

Now transfer the cake to a plate and start frosting it.

Cool down in fridge for at least one hour (the texture of the frosting will look better after at least one hour in fridge).

Yield: About 3/4th cup of frosting, enough for one 8-inch or 9-inch cake.

Eggless Chocolate Mousse


100 grams dark chocolate, grated

1/2 cup granulated ( add or less according to your taste) sugar

1 cup whipping cream


Break the chocolate into pieces and melt it, in microwave oven on HIGH for one minute

Stir it as it is melting.

Meanwhile combine sugar, with the cream and then whip the cream till it is foamy.

When the chocolate is melt, fold it in the whipped cream

Spoon the mixture into the glasses and place the glasses Covered  and refrigerate for a couple of hours. Serve with additional whipped cream, fresh strawberries and/or shaved chocolate.


Eggless Crispy Chocolate Chip Cookies Using Condensed Milk


2 sticks butter, softened (I used Smart Balance 50/50 Blend)

1/2 cup granulated sugar

1/2 cup sweetened condensed milk (I used Eagle Brand Fat-Free Milk)

1/2 teaspoon vanilla extract (not mentioned in the original recipe but I included it)

2.25 cup all purpose flour (I used 2 cups flour and 1/4 cup cocoa powder instead, see Note below)

1 teaspoon baking powder

1.75 cups semi-sweet chocolate chips/chunks (I used white chocolate chips)

Optional nuts (I used chopped walnuts for 1 batch)


Preheat the oven to 350F (180C) for 15 minutes.

Grease baking sheets or line it with parchment paper.

Beat the butter and sugar together in a large bowl until pale and creamy (for 5 minutes).

Pour in the condensed milk, vanilla extract and beat to combine.

In a separate bowl, sift the flour, cocoa and baking powder and combine well.

Stir into the butter mixture, then add the chocolate chips, nuts (if using).

Combine it well using a spatula. Don’t beat it.

Take a tablespoonful of dough, roll it and flatten it using your fingers. Grease the tablespoon, so that the dough will fall off easily.

Bake it for 15-18 minutes, or until golden brown. (The color check can be done if using all purpose flour only. Mine were done at 17 minutes).

Let the cookies cool for 5 minutes in the baking sheet itself. Don’t try to remove it. It may look unbaked but it will become hard on the baking sheet itself.

After 5-10 minutes, using a spatula transfer the cookies to a wire rack to cool completely.


I had only white chocolate chips in my pantry. White chocolate chips with all purpose flour, will have a pale look, so to give a contrast in color, I mixed 1/4 cup of baking cocoa (Dorste) to 2 cups of all purpose flour, not changing the 2.25 cups of flour mentioned in the original recipe. So if you have semi-sweet chocolate chips, you can just use all purpose flour alone to bake the usual chocolate chip cookies.

The cookies were very sweet. I would suggest reducing the chocolate chips to 1.25 cups and add some chopped nuts or quick cooking oats instead.

If you are using a dark (black) color non stick baking sheet, reduce the baking time by 1 or 2 minutes, so that the bottom does not get burnt.

The cookies were crispy, not chewy. So if you want a chewy chocolate chip cookie, I think decreasing the quantity of butter or increasing the all purpose flour would be helpful.


Strawberry-Chocolate Mousse


1cup biscuit crumbs

12 strawberries

200 ml whipping cream chilled

100 gm white chocolate 

4 sliced for garnishing strawberries

1 to 2 tbsp. (as per taste) powdered sugar

1 tbsp. lime juice


In bowl, mix crumbs and butter to blend thoroughly. Press evenly onto bottom.

Set aside 3-4 strawberries for garnishing and blend the rest into a puree. DO NOT add water while lending.

Add sugar, lime juice and mix well; Keep aside.

Break the white  chocolate into pieces and melt it, using just sufficient heat to gently melt it.

Meanwhile combine sugar with the cream and then whip the cream till it is foamy.

Fold cooled chocolate into whipped cream to blend thoroughly.

Add the 5-6 tbsp. white chocolate mousse then f the strawberry puree and mix well.

Pour into glass level top. Points of strawberries might extend above chocolate mixture.

Cover and Cool in refrigerator for around 2 hrs. Garnish with remaining strawberry pieces.

Have a good day with your friends and family!



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