Name: Eggless truffle pastry recipe by Anjali Valecha at BetterButter
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 5
Ingredients: For eggless chocolate cake; Flour 1 1/2 cup; Powdered sugar 1 cup; Cocoa powder 1/2 cup; Baking soda 1 teaspoon; Salt 1/4 teapoon; Oil 1/2 cup; Milk 1 cup; Vinegar 2 teaspoon; Vanilla essence 1 teaspoon; For chocolate ganache; Dark chocolate 1 cup; Heavy cream 1/2 cup; Sugar syrup 1/2 cup; Few whole cherries; Few chocolate pieces,for garnish

Ingredients Serving: 5

For eggless chocolate cake
Flour 1 1/2 cup
Powdered sugar 1 cup
Cocoa powder 1/2 cup
Baking soda 1 teaspoon
Salt 1/4 teapoon
Oil 1/2 cup
Milk 1 cup
Vinegar 2 teaspoon
Vanilla essence 1 teaspoon
For chocolate ganache
Dark chocolate 1 cup
Heavy cream 1/2 cup
Sugar syrup 1/2 cup
Few whole cherries
Few chocolate pieces,for garnish

Instructions

To make the chocolate cake, sieve all the dry ingredients and keep them aside.
Put the vinegar in milk and leave it aside for a minute.
Then add oil and vanilla essence to the milk vinegar mix.
Slowly fold in all the dry ingredients into the liquid ingredients and mix lightly until just incorporated, don’t over beat.
Pour the cake mix in a greased loaf pan or a square pan and bake in a preheated oven at 180 degree C for 30-35 mins until a skewer comes out clean.
To make the ganache, put the chocolate and cream in a microwave safe dish and microwave in a pulse of 30 seconds until the cream turns warm.
Take it out and keep covered for a min and then whisk the chocolate and cream nicely till all the chocolate melts.
Let the ganache come to room temperature and can cool it in fridge too until it thickens a little.
When the cake is done, demould it after 5-10 mins and let it cool too.
When the cake is cool and the ganache also done, we can start making the pastry. Cut the cake pieces into rectangles or triangles as you prefer.
Cut the extra domed part on top , if any, to make the top flat.
Slice each pastry into half, pour some sugar syrup on it and then spread the ganache.
Put the top half on the lower one and coat it similarly with sugar syrup and the ganache.
Spread the ganache on sides also if you like.
Garnish with whole cherries and some chocolate pieces and refrigerate for an hour at least.
Take out of the fridge at least 5 mins before serving.

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