Line an 8×8-inch square baking pan with parchment, extending it up two sides.
Melt the chopped chocolate with butter using double boiler technique.
Remove from heat, add sugar and mixed well.
Add the egg one at the time.
Add vanilla and salt, stir.
Add flour.
Last but not least, add the roughly chopped walnut.
Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out batter-free under 180C temperature.

This recipe is adapted from Family Circle Cook book. Instead of using 20 inch round cake tin, I  used Bundt Pan or some call it Fluted Ring Pan.


Ingredient

185 g Unsalted Butter
3/4 cup caster sugar
3 eggs, lightly beaten
1 tsp vanilla essence
1 1/2 cups self-raising flour
1/2 cup plain flour
1/4 cup milk

For Cream:

125 g butter
150 g vegetables shortening
30 g milk powder
130 g sugar
100 g water

Method: For Cake

Preheat Oven to moderate 180C.
Beat butter and sugar in mixing bowl until light and creamy.
Add eggs gradually, beating mixture thoroughly after each addition.
Add essence; beat until combined.
Using a spatula, fold in sifted flours alternately with milk.
Stir until ingredients are just combines and the mixture is almost smooth.
Spoon mixture into prepared Bundt Pan and smooth the surface.
Bake for 45 minutes.
Leave in cake pan for 10 minutes before turning onto wire rack to cool.
 


Method: For Cream

Boil the water and sugar until the sugar dissolve. Remove from heat and let it cool.
Beat butter and vegetables shortening until creamy.
Gradually add the sugar mixture and milk powder.
Beat in medium heat until creamy and fluffy.
scoop into piping bag with star nozel and ready to use.

This Eggless Carrot Cake recipe is very simple and easy to make and plus it's yummy-licious! Try it for yourself, you gonna love it!

The original recipe call for 1 can of condense milk (400 g) but I reduced it according to my taste. I'm not sure the owner of this recipe, as I found this recipe on the internet and forget to jot down the address. Whoever the owner of this recipe, million thanks from me for sharing this wonderful recipe.





Eggless Carrot Cake

Ingredient:

350 g Condense Milk ( original recipe - 400 g / 1 can)
1 1/4 cup All purpose flour
1 tsp baking powder
1/2 tsp soda bicarbonate
1/2 cup melted butter or margerine
1 cup grated carrot
1 tsp vanilla essence

Method: 

1. Preheat oven to moderate 180C and grease the baking pan and keep aside.
2. Mix and beat together the condense milk, melted butter and vanilla essence in large mixing bowl for 1 minute using medium speed.
3. Using a wooden spoon or spatula, add in the grated carrot and mix well.
4. Sift the flour, soda bicarbonate and baking powder and fold into the carrot mixture and mix gentle.
5. Pour the mixture evenly into prepared baking pan; smooth surface. Bake for 40 minutes or until skewer comes out clean when inserted in center of the cake.
6. Cool and serve. 

1. In large mixing bowl, beat butter and brown sugar until creamy using electric mixture. 
2. Add in the eggs and fresh milk and mix well.
3. Add the mashed bananas, plain flour, baking powder and soda bicarbonate and mix well.
4. Pour the batter into the prepared baking pan, smoothing the top.
5. Bake in 180C or 375F on preheated oven for about 1 hour or until a toothpick inserted in the center of the cake comes out clean.
6. Remove and cool on a wire rack. 
7. When completely cool, drizzle it with chocolate sauce.

Preparing Chocolate Sauce

1. Using a double boiler technique ( heatproof bowl placed over a saucepan of simmering water), combine all ingredients and stir the mixture until it is very well combine and smooth. remove from heat and let cool to room temperature. 

1. Mix ingredient A until well combined.
2. Add ingredient B and mix well.
3. Add ingredient C, knead into dough.
4. Divide dough into small balls about 1.5 to 2 cm and arrange on a greased baking tray and bake in a preheated oven at 150C for 30 minutes.
5. Leave to cool. Dip cookies into cooking dark chocolate and coat with nestum/ instant cereal.

 

Having it with strawberry jam and a cup of tea.

Mix butter and sugar until well combined.
Add egg and vanilla essence. Stir till well mixed.
Add-in the sifted flour and corn flour, and knead mixture to achieve soft and smooth dough. 
Take and put a small portion of dough and pipe the dough by using ‘Nestar piping’ dough.
Put a thumb size of pineapple jam on top and roll up. Repeat this procedure until dough is used up.
Arrange on a greased baking tray and brush the top with egg yolk mixture.



 Bake in a preheated oven at 180C for 20 to 25 minutes.

                                                                                                                                

1. Preheat oven to 170 degrees centigrade. Use a 24cm round baking tin. Grease sides and lines base with baking paper. 
2. To prepared butter mixture, pour juice mixture (A) and condensed milk mixture (B) into saucepan. Stir over low heat until butter dissolves and mixture is smooth (do not allow mixture to boil). Remove from heat and leave cool.
3. Mix sifted flour into cooled butter mixture till it is well combined. Then beat mixture with a mixer for 1 minute on high speed.
4. Turn mixture into the prepared tin and bake for 40 to 50 minutes or until skewer inserted comes out clean.
5. Cool cake before cutting.