The Best Chocolate Mud Cake (Eggless)

It might seem a little boastful of me to say that, but my confidence stems from all the appreciation this cake has received. It was my brother’s birthday a few days ago and it’s almost like betrayal if anybody even thinks of ordering a cake from the bakery, haha. So, as a designated baker of the family, I whipped up this easy Chocolate Mud Cake with a dark chocolate-espresso ganache frosting, salted caramel filling and loads of caramel popcorn. As you might have guessed, the cake was such a hit amongst everybody! Yay!  The fact that it’s eggless makes it all the more accessible (and pleasing) to a larger crowd. To make it a tad bit more exciting, it all comes together in ONE bowl, quite literally! But hey, that’s not the most exciting part, is it? The most exciting part is that this cake is a chocolate heaven for all chocolate loverss- which basically covers everyone right?! Now we are talking, yes! 😀 I mean, come on! It is World Chocolate Day after all 😀

To be a bit of a nerd- what is a mud cake exactly? Mud cake is essentially a really moist, dense cake with a tight crumb. The tight crumb and sturdy composition is achieved by baking the batter at a low temperature for a longer time. Two of the basics of a mud cake are butter and chocolate- quite literally the stars. Using melted chocolate also helps in that intense chocolate flavour over cocoa powder. I don’t like chocolate cakes that use cocoa powder- there I said it! I feel they are a tad bit dry and also lack that intense chocolate flavour- which is the opposite of how I like my chocolate cake. That’s just my personal liking though. Therefore, a chocolate mud cake is definitely a win for me! 😀 They are great for layered cakes, and this one in particular tastes pretty damn good! So have a piece or two, or maybe the whole cake- don’t worry, nobody’s judging 😛

Chocolate caramel cake.jpg
Please ignore my amateur frosting skills

Chocolate caramel cake 3

Recipe adaptation: Donna Hay


Makes: two 7″ inch layer cakes


  • 250 gms butter
  • 200 gms good quality semi-sweet chocolate
  • 330 ml milk
  • 240 gms coconut sugar or castor sugar
  • 1 tsp vanilla extract
  • 2 chia eggs *
  • 260 gms all purpose flour
  • 30 gms unsweetened cocoa powder
  • 1 tsp baking powder


  • Line two 7″ baking pans with baking paper. Set aside. Preheat oven to 150 C.
  • Sift together the flour, cocoa powder and baking powder in a small bowl. Keep aside.
  • In a heatproof bowl, add the chocolate, butter, milk, coconut sugar and vanilla extract and melt over a double boiler- making sure the base of the bowl does not touch the simmering water. Stir occasionally to incorporate everything well. Once melted, let it cool slightly.
  • Whisk in the chia eggs to the cooled chocolate mixture. Add in the dry ingredients in parts, mixing after each addition.
  • Pour the batter equally into the prepared baking pans and bake each cake for 40-45 mins or until a skewer inserted comes out clean. Few moist crumbs are okay. Let it cool completely. Serve warm with a scoop of ice cream, or your favourite ganache frosting or a simple butterscotch/ salted caramel sauce.


* – Mix 2 tbsp ground chia seeds with 6 tbsp of water. Refrigerate for 10-15 mins. Chia eggs are ready.

  • Storing- Wrap the cake in a cling film and refrigerate for up to a week.

For the salted caramel recipe: Chocolate Caramel Tart

For the dark chocolate espresso ganache recipe: Cookies Coffee Parfait


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Peanut Butter & Cacao Energy Bites

So I’ve been really getting my sweet cravings lately. Like literally after every meal. That’s quite unusual for me since I don’t essentially have a sweet tooth. But I ALWAYS look at the dessert menu first lol. I’m one of those people who are excited about desserts from the start of a meal but by the time you actually come to the desserts portion, you are too full. Does it happen with any of you? Or maybe I’m the only weirdo haha 😛

Energy bites are definitely the best thing ever! They are light, yet filling and definitely do the trick of satisfying your sweet cravings without burdening your waistline. No extra 20 minutes on the treadmill for these guys, woohoo! I love how quick these are to put together and you don’t have to be a culinary mastermind to make them. Just throw everything into one bowl and give it a good stir. Tadaaa! Energy bites are super versatile and you can literally make them in any flavor. I went with the classic peanut butter-cacao combination because well, I was craving peanut butter. (Seeee you don’t have to deprive yourself of the food you like because of a healthy lifestyle). There is a lot of goodness packed into one bite here. You get your protein dose from peanut butter and oats. Oats are also a high source of fiber. Cacao are great anti-oxidants and flax seeds are a good source of omega-3 fatty acids. Bottom line: they are damn good! 😀

Peanut butter cacao balls

Peanut butter energy bites

Peanut butter cacao bliss balls.jpg


Makes: 12 balls


  • 1 cup rolled oats
  • ½ cup flax seed meal
  • 3 tbsp cacao powder
  • 1 tsp coffee powder
  • ½ cup peanut butter
  • 2 tbsp honey / maple syrup if vegan



  • In a medium bowl, add the oats, flax seed meal, cacao powder and coffee powder. Mix well.
  • Add the peanut butter and honey/ maple syrup and mix well until everything comes together. Form 1″ balls. You could also make bars out of them. Refrigerate until use.




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Almond Oat Chocolate Chip Cookies

This recipe has been requested by so many of you, and I’ve finally sat down to really write it. I’m sorry for that little delay there, blame it on exams! We can all hate it together now, haha. First of all, hi guys! How have all of you been? I hope you had a great Thanksgiving, with all the gorgeous, flavourful food. We don’t really celebrate Thanksgiving here in India, but I’m so thankful to all of you for constant love and support. Thank youu xx.

Are you excited for the festive season? I surely am! We decorated our tiny Christmas tree today, and it’s definitely kicking in now. Yay! This is our first Christmas of the blog and I am going to do a lot of festive baking once exams are overrrr! 4 down, 1 to go. Be ready for all that yumminess coming your way 😀 Coming back to our cookies, oh aren’t they just perfect! I made these as a healthy snack (yes, cookies are my snack!) to munch on while studying. Turns out, before I could reach for the second one, my dad had already finished them all! He loved it so much. He couldn’t believe that they were gluten free, and are only sweetened with honey and a bit of brown sugar. Oh, did I mention they are eggless? I guess we are all happy now!

Due to my recent diet changes, I sort of refrained myself from eating all things dessert. That’s quite a task when you’re a baker yourself. However, that’s also the advantage. I have always liked eating healthy, but I was kind of hesitant to explore the healthier alternatives for desserts, mainly because I had never had a good experience with them. A lot of the places where I tried ‘healthier’ desserts tasted like soap or nowhere close to being called desserts for that matter. Trying out options myself, I have realised that healthy can be just as delicious and satisfying. Why not satisfy your cravings without the guilt? These cookies are the perfect example for that. They are so wholesome yet unbelievably delicious, with all the good things. Perfect with a cup of tea, or coffee. Hope you enjoy. Happy baking! 🙂

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Just a few points to remember:

  • Do not forget to lower your temperature (like I did). They are extremely sensitive and can burn within minutes.
  • I like to line my baking tray twice just to ensure the bottoms don’t turn black. First with a foil paper and then a parchment/baking paper.
  • Chill the cookie dough for at least an hour to reduce spreading. They will still spread a bit.


Recipe adaptation: Passionate about baking

MAKES: 18-20 cookies


  • 100 gms salted butter, at room temperature
  • 80 gms honey
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 30 gms brown sugar
  • 200 gms almond meal
  • 100 gms rolled oats
  • 50 gms dark chocolate chips



  • Line a baking tray with a baking paper. (I like to line twice) Keep aside.
  • In a small bowl, heat butter, honey and vanilla extract over low heat until the butter melts. Mix well. You can use a microwave as well.
  • Whisk in the baking soda and brown sugar. Add the oats, almond meal and chocolate chips to form a cookie dough. It will be a bit sticky. Cover with a clingfilm wrap and refrigerate for at least an hour.
  • Preheat oven to 140 C.
  • Make small balls out of the cookie dough and press lightly with your palm (They will spread and flatten out in the oven so don’t have to press too much). Keep sufficient gap between them, about an inch or so. Bake for 15-20 minutes or until golden brown. You might want to keep an eye on them just to make sure they don’t burn.
  • Let it cool on the tray for 5 minutes as they are very tender when straight out of the oven. Enjoy with your cup of tea/coffee.


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Passion Fruit & Dark Chocolate Mini Cakes

For a while now, I have been trying to figure out what is my style of baking. I’m sure everybody has a style, I guess. If somebody was to ask me, ‘What is it that defines you?’, I’m not very sure I would have an answer to that. Or maybe I just don’t have a fixed style. I like flavours. I like experimenting with them. I love baking anything & everything. I guess that’s what defines me. I feel sometimes it’s better you don’t know. There’s an almost mysterious sort of beauty in not knowing, don’t you think? And sometimes when we do know, we struggle hard to keep it alive, rather than enjoying the process. I don’t know. I started blogging as a means to sharpen my skills. Yes, I have gotten better, although I have a long way to go on that front. But what is more important is that blogging for me has evolved into something bigger, a space to really share how I feel.

I am a very moody person. I like change. I get bored easily. A lot of people mistake it for being impulsive. I don’t think I am, well not at least for things that matter. Except for when I’m in the kitchen. I get these random ideas out of nowhere, and I instantly want to try them. I had this cocktail at my friend’s party, with green tea infused vodka, passion fruit and kaffir lime. That’s when I decided I wanted to try these flavours in a dessert. Coincidentally, chocolate compliments all these flavours perfectly! I tried infusing green tea in whipped cream, but that didn’t quite work out for me. I know where I went wrong. Maybe I’ll know better the next time I try it. Regardless, these mini dark chocolate flourless cake with whipped cream (semi green tea infused) & passion fruit syrup are just unbelievably good! They are dark, like actually dark. Just how I like it. Surprisingly, a friend who is not exactly a dark chocolate fan, absolutely loved it! So yeah, safe to say you’re gonna like it. I used my Dark Chocolate Cake recipe as the base. The flourless cake is really soft and has that dense kinda texture, which goes really well with lightly whipped cream and syrup. And the passion fruit syrup itself is amaaazinggg! A friend of mine went gaga over it, so much that she started licking it off the bowl. 😛

Flourless cake.jpg


You will know what I’m talking about once you give it a try. It’s really quick and simple to make, & believe me, you’re not gonna like your chocolate cakes plain anymore.

Just a few tips before you start:

  • The key to a good flourless chocolate cake is the quality of dark chocolate used. It’s really important to use a very good quality dark chocolate. I used Cocoa Craft’s 85% Cocoa Bitter Chocolate. If that’s too dark for you, you can use 70% Cocoa as well.
  • When incorporating the melted chocolate into the beaten egg yolks, make sure that the chocolate has cooled completely, or else there’s a risk that the yolks might curdle.
  • I use whipping cream which is already sweet, hence I do not add sugar. In case you want to add sugar, add 1 1/2 tablespoon of icing sugar, depending on how sweet your cream is.



MAKES: 8 mini cakes


For the cake

  • 125 gms dark chocolate (minimum 70% cocoa solids)
  • 60 gms unsalted butter (softened)
  • 3 large eggs (1 whole, 2 separated)
  • 80 gms castor sugar
  • grated zest of 1/2 orange(optional)


For the whipped cream

  • 1 cup whipping cream
  • 1 1/2 tbsp icing sugar (optional)
  • few drops of vanilla extract


For the passion fruit syrup

  • 1/3 cup passion fruit nectar (about 3 passion fruit)
  • 35 gms granulated sugar
  • 30 gms water
  • 1 tsp lemon juice



For the cake

  • Grease 8 ramekins with butter and dust with flour. Tap out the extra flour.
  • Melt the chocolate either on a double boiler. Once the chocolate is melted, let the butter melt in the warm chocolate.
  • Beat the 1 whole and 2 egg yolks with 30 gms of the castor sugar. Gently fold in the melted chocolate and orange zest.
  • Preheat the oven to 180 C.
  • In another bowl, whisk the 2 egg whites until foamy. Gradually add the 50 gms of sugar and whisk until the egg whites are just holding their shape but not too stiff.
  • Lighten the chocolate mixture with a spoon of egg whites, and then gently fold in the rest of the whites using a spatula.
  • Pour the batter into the prepared ramekins and bake for 18-20 minutes or until the cake has risen and a skewer inserted comes out clean.
  • Cool the cakes in the ramekins. The middle of the cakes will sink as it cools. Remove the cakes from the ramekins onto a cake plate or a cake stand.


For the whipped cream

  • Whip the cream, vanilla extract and icing sugar (optional) until it forms soft peaks and holds its shape. Cover with a cling film wrap and refreigerate until use.


For the passion fruit syrup

  • In a small saucepan, heat sugar and water until the sugar has completely dissolved. Cool completely.
  • Sieve the passionfruit nectar to remove seeds and add the juice to the sugar syrup. Add lemon juice and mix.


Assembling the cakes

  • Put a generous dollop of whipped cream on the cakes, and generously drizzle the passionfruit syrup on top. (Make sure the cream and the syrup are both completely cool) Garnish with chocolate shavings or mint leaves. Happy eating!


Note: Try this as a 9″ cake! Double the quantities and bake at 180 C for 30-35 minutes.


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Mini Nutella Cheesecake

This is definitely my go-to recipe for a cheesecake when I need something really quick. It’s easy, it’s simple, and most importantly, it’s sinfully delicious! 

Hi guys! How are you all doing? It’s been quite some time since I last posted. I haven’t been baking quite a lot recently, and whatever little I did, it didn’t seem worthy enough to share with you guys. BUT, I ha ve finally found the perfect recipe for you all. This is an adaptation of the famous, Nigella’s no-bake Nutella Cheesecake. For those of you, who have been following my blog regularly would know that I’m a BIG Nigella fan. A lot of my recipes are adapted from her’s, simply because they are so simple yet produces great results! 😀 (Trust me, you would be surprised!) 

Nutella cheesecake.jpg

I made this cheesecake for a friend of mine who loveeesss Nutella. I, on the other hand, am not such a big fan of Nutella. Actually, anything to do with chocolate doesn’t quite appeal to me as much. (Ya, I’m not normal 😛 ) BUT, I have made Nigella’s Nutella Cheesecake before and I have simply loved it. So, I thought of adding my own touch to it, and I’m so happy with the results!

This cheesecake is everything you could wish for. It has Nutella incorporated in all the three layers. It’s so light (yes, cheesecakes can be light), you can make it in 20 mins and it’s undeniably delicious! Nothing like the overly sweet cheesecakes that you come across where you’re drowning in a pool of sugar. My favourite part is definitely the Nutella glaze on top. It just elevates the cheesecake to a whole new level. Hey, it’s not gonna make you any thinner, but definitely a treat for your tastebuds!  I also prefer small portions because I feel food is supposed to excite your tastebuds, leaving you wanting for more. Hence, the recipe below is for a mini cheesecake (4.5″ diameter). You can double it if you want to go for a 9″ tin. 

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Nutella cheesecake 1.jpg

You have to try this right NOW. You will thank me later. 😛 And do share the pictures with me if you try this. I would love to see all your versions 🙂 


Makes: 1 mini cheesecake (4.5″ diameter)


For the base:

  • 90 gms digestive biscuits 
  • 15 gms toasted hazelnuts- chopped
  • 25 gms unsalted butter 
  • 20 gms Nutella

 For the filling:

  • 225 gms cream cheese – at room temperature 
  • 15 gms cocoa powder 
  • 180 gms Nutella 


For the glaze:

  • 1/2 cup icing sugar
  • 2 1/2 tbsp Nutella
  • 4 tsp milk 
  • 1/2 tsp vanilla essence
  • toasted hazelnuts (chopped) for sprinkling 



For the base

  1. Break the digestives into the bowl of a processor, add the butter and Nutella, and blitz until it starts to clump. Add hazelnuts and continue to pulse until you have a damp, sandy mixture.
  2. Tip into a 4.5inch round springform and press into the base either using your hands or the back of a spoon. Place in the freezer to chill.


For the filling

  1. In a large bowl, beat the cream cheese for a minute or two until light and smooth. Add the icing sugar and mix again. Then add the Nutella and cocoa powder to the cream cheese mixture, and continue beating until combined. 
  2. Take the springform out of the freezer and carefully smooth the Nutella mixture over the base. Chill in the refrigerator for 3 hours at least. 


For the glaze

  1. In a medium saucepan, whisk together sugar, nutella, milk and vanilla extract. Put the saucepan over low heat for only a minute or two in order to smoothen the glaze. Do not let it heat too much or else the sugar crystallises. Remove from heat and pour over the chilled cheesecake. Let it sit for a while before shaking or moving. Sprinkle hazelnuts on top and refrigerate again for at least an hour. Bring to almost room temperature before serving. A bit of chill complements the flavour better. Enjoy! 



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Baileys Triple Chocolate

If somebody asks me, what does heaven taste like? THIS IS IT.

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Hi guys! It’s been quite some time since I last posted. I was just too swamped with my college and assignments. I’m not gonna bore you guys with all that. BUT, you HAVE to do yourself a favour and go try this absolutely heavenly cake right now! Coming from a non-chocolate lover like me, take my word for it. You will thank me later. 😉

There’s nothing to not love about it. It’s a total catch for all those chocolate cravers out there with chocolatey goodness tripled! This is not it. It ALSO has BAILEYS! *drooling* I cannot think of a better way to indulge into complete sin than this. Okay, I’m already drooling. I’m gonna grab myself a slice. And you guys, TRY IT NOW!



It’s rich, beautiful and so smooth. And a bit boozy 😛


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What are you waiting for? 😉  Get started now.

Recipe adaptation: Nigella Lawson


Makes: 8 slices                                                                                                                                    


For the cake:

  • 50 grams best-quality cocoa powder (sifted)
  • 100 grams dark brown sugar
  • 100 millilitres boiling water
  • 150 millilitres boiling Baileys (Irish Cream)
  • 125 grams soft salted butter (plus some for greasing)
  • 150 grams caster sugar
  • 225 grams plain flour
  • ½ teaspoon baking powder
  • ½ teaspoon bicarbonate of soda
  • 2 teaspoons vanilla extract
  • 2 large eggs


For the best chocolate glaze:

  • 200 gms dark chocolate (minium 50%)
  • 4 tablespoons unsalted butter
  • 2 tablespoon milk
  • Chocolate chips for decoration



For the cake: 

  1. Line the bottom of a 9inch round tin with baking parchment and butter the sides. Dust with flour.
  2. Boil about 160 ml of baileys in a medium saucepan. Asking you to take extra since some of it will evaporate on boiling. Plus, who doesn’t like more of Baileys. Put the cocoa and dark brown sugar into a bowl with a bit of space to spare, and pour in the boiling water and baileys. Whisk to mix, then set aside.
  3. In a large bowl, sieve together flour, baking powder and baking soda. Set aside.
  4. Cream the butter and caster sugar together, beating well until pale and fluffy. Drizzle in the vanilla essence and mix.
  5. Preheat the oven to 180 C.
  6. Drop in 1 egg into the butter-sugar mixture, quickly followed by a scoopful of flour mixture, then the second egg.
  7. Keep mixing and incorporate the rest of the dry ingredients for the cake, then finally mix and fold in the cocoa mixture, scraping its bowl well with a spatula.
  8. Pour this beautiful batter into the prepared tin and bake for 30-35 minutes or until a toothpick inserted comes out clean.
  9. Take the tin out and leave it on a wire rack for 5–10 minutes, before turning the cake out to cool.


For the chocolate glaze: 

  1. Melt chocolate and butter together over a double boiler. Once everything has melted and is smooth, add in the milk and stir. Voila! You have the best and the easiest glaze ever!


Assembling the cake:

Generously slather the silky-smooth chocolatey glaze on top of the cake and finish it off with loads of chocolate chips on top. It tastes best when served warm or at room temperature.



  1. If you do not want to add baileys, you can simply add 250 ml of boiling water in total.



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Chocolate Caramel Tart

Are you in love with salted caramel and chocolate, just like I am? Well, you have landed at the perfect place! These baby tarts are just what you need! What’s not to love?! 😀


I’ll be honest, it wasn’t very long ago that I first had this combination, while working for a restaurant last year. And oh wow! I was so in love with the combination, even though the final product then wasn’t a big success as the caramel was quite hard to break into. So recently, I made this Banana Cheesecake with Salted Caramel, and I had some leftover caramel. So, I decided to give these tarts a try. I actually made one big tart initially, but that sort of failed. The caramel got burnt and tasted quite bitter, in a salty way. I don’t know if you guys get what I mean 😛 (Now you know why it is SO important to pay full attention while making your caramel) Moreover, even my ganache turned out like a hard rock. Imagine, something as simple as ganache! :/ That tart was a total disaster. Anyway, I changed a few things and voilà! 😀 The caramel is by Sally’s Baking Addiction.

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These little baby tarts are so adorable and yummy. It’s like an explosion of flavours in a bite! It has that saltiness from the caramel, dense richness from the chocolate and a perfect crunch with that pastry. Doesn’t it sound absolutely divine? Yes, they are a bit time-consuming but trust me, so worth it! And the best part is, they are simple to make. You just need to be a bit careful and give them your full attention. Put on some good ‘baking’ music and you’re good to go! 😛

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You NEED to go try them, like NOW.

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Just a few points before we start:

  • Make sure to use unsalted butter because it’s really all about balancing the salt level in this recipe. Too much of salt can make your tarts taste bitter. So, keep tasting everything while making it. 🙂
  • For the ganache, only use cooking chocolate and cream, as any other chocolate will give you a hard rock.
  • If you’re making a tart for the first time, make sure your butter is really chilled and you’re only using iced cold water. The chilled butter is what gives the pastry that crunch.

So, let’s start! 😀


Makes: 8-10 mini tarts


For the crust:

  • 200 grams plain flour
  • 25 grams cocoa powder
  • 50 grams icing sugar
  • 140 gms unsalted butter (chilled and cubed)
  • 1 tablespoon iced cold water
  • a pinch of sea salt

For the caramel:

  • 100 grams white granulated sugar
  • 45 gms unsalted butter
  • 60 ml heavy cream
  • 3/4 tsp sea salt or to taste

For the chocolate ganache:

  • 150 gms dark chocolate (chopped)
  • 125 ml cooking cream



For the pastry crust:

  • To make the pastry, cut the chilled butter into small squares and refrigerate further. Measure the flour, salt and icing sugar into a large bowl. Add the chilled butter, and using a pastry cutter or your fingertips, blend in the butter until it resembles wet sand. Bring together the dough using a tablespoon of iced water (add more if necessary), until almost totally cohesive. Work the dough a bit until it comes together. Do not overwork it. Cut it in half, and form each half into a disc. Wrap in a clingfilm and refrigerate for minimum 2 hours before using.
  • Preheat the oven to 180°C. Roll the pastry out between 2 sheets of non-stick baking paper to 3mm-thick. Use extra flour if necessary. Line 8 lightly greased 6 cm round tart tins with the pastry. Trim the edges and prick the base with a fork. Refrigerate for 30 minutes in an air tight box. Line the pastry cases with non-stick baking paper, fill with baking weights ( I use lentils) and bake for 15 minutes. Remove the paper and weights and bake for a further 10 minutes or until the pastry is just cooked. Allow to cool in the tins.


For the salted caramel:

  • To make the salted caramel, heat sugar in a medium saucepan over medium heat. Sir continuously using a high heat resistant rubber spatula or a wooden spoon. The sugar will start to form clumps and eventually melt into a thick brown dark amber colored liquid as you keep stirring. Do not burn the sugar and pay full attention while cooking it as it only takes a few seconds for it to burn.
  • As soon as the sugar has melted, add the butter and stir continuously. Do not keep your face too near the saucepan as the sugar will bubble rapidly on adding the butter. Stir until the butter has melted completely, for about a minute.
  • Slowly pour in the heavy cream into the caramel. Be careful as the caramel will bubble rapidly or even splatter on adding the cold cream due to difference in temperatures.
  • Let it boil for a minute. It will rise in the pan as it boils. Remove from heat, and stir in the sea salt. I would suggest not adding all of the salt at once. Taste your caramel (Be careful! It’s hot! ) and adjust the salt level as per your taste (I like mine salty). Let it cool before using.
  • Spoon the salted caramel into the tart shells till half and refrigerate for 1-2 hours or until set. You can measure the caramel before filling the tart shells for accuracy.


For the ganache:

  • Place the chopped the dark chocolate in a large bowl. Heat cooking cream in a medium saucepan over medium heat. As soon as the cream boils, remove from heat and pour over the chopped chocolate. Let it stand for 5 mins and then mix to get a nice smooth ganache.
  • Pour the chocolate ganache over the caramel and refrigerate for 1–2 hours or until set. Bring to room temperature and sprinkle with sea salt flakes to serve. Enjoy!





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Chocolate Cloud Cake (Flourless)

If you’re a chocolate lover, this dark chocolate rich cake will leave you salivating! And the best part is, even if you’re not one (like me), you will still end up drooling over it!

Dark final

I know it’s not the best picture, but I’m definitely working on my photography skills. I’m sure I’ll get there someday 😛

Anyway, so as I was saying, this chocolate cake is the perfect combination of rich and moist. AND super delicious! How great is that! I’m really not a chocolate person, but even I couldn’t keep my hands off it. 😀 Since this is only my second post, you guys wouldn’t know that I’m a big big Nigella fan. She’s such an inspiration. And luckily, all her recipes have turned out soooo well for me. So, this is an adaptation of her recipe. Trust me, hands down, the best chocolate cake I’ve ever had.

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I personally don’t like very heavy cakes because it sort of overfills you. A lot of chocolate cake recipes are so heavy with all the buttercream or ganache, that I never seem to enjoy them as much. However, the reason why it’s called a cloud cake is precisely because it is so light, yet so rich. The key to a good cake is always the ingredients used. It is SO important to use good quality ingredients, especially while working with chocolate. Using good quality ingredients really make all the difference. Moreover, it’s a flourless cake, which is why, it’s even more important to pay good attention to the quality of chocolate you’re using. I have used Lindt chocolates in this cake with 72% cocoa. It also has a subtle tinge of orange which sort of really elevates the flavour, and brings that lightness to the cake with all the heaviness of chocolate. I have paired it up with whipped cream & some fresh strawberries & cherries. Feel free to throw in some more berries, like raspberries or blackberries.

Just a few points you should keep in mind before starting:

  • Since it’s a flourless cake, only egg whites are used to lift the cake. So it’s very important to whisk the egg whites properly and gently fold them into the batter.
  • While melting chocolate, if you’re using the double boiler method, do not stir the chocolate for the first 5-10 minutes or until slightly melted. Let it sit for a while before stirring.

I guess we are good to go! Do try the cake, and let me know if you’re in heaven already!



For the cake:

  • 250 gms dark chocolate (minimum 70% cocoa solids)
  • 125 gms unsalted butter (softened)
  • 6 large eggs (2 whole, 4 separated)
  • 170 gms castor sugar
  • grated zest of 1 orange(optional)


For the cream topping:

  • 200 ml whipping cream/ heavy cream
  • 1 tsp vanilla extract
  • Fresh strawberries & cherries (for topping)



For the cake: 

  1. Grease a 9’’ springform cake tin with butter and dust with flour. Tap out the extra flour.
  2. Melt the chocolate either in a double boiler or a microwave. Once the chocolate is melted, let the butter melt in the warm chocolate.
  3. Beat the 2 whole and 4 egg yolks with 70 gms of the castor sugar. Gently fold in the melted chocolate and orange zest.
  4. Preheat the oven to 180 C.
  5. In another bowl, whisk the 4 egg whites until foamy. Gradually add the 100 gms of sugar and whisk until the egg whites are just holding their shape but not too stiff.
  6. Lighten the chocolate mixture with a spoon of egg whites, and then gently fold in the rest of the whites using a spatula.
  7. Pour the batter into the prepared tin and bake for 35-40 minutes or until the cake has risen and cracked and the centre is no wobbly. Don’t worry about the rough or cracked edges.
  8. Cool the cake in its tin. The middle of the cake will sink as it cools. Remove the cake from the tin onto a cake plate or a cake stand.


For the cream topping and assembling the cake: 

  1. Whip the cream until it forms soft peaks. Add the vanilla extract and continue whipping until the cream is firm but not too stiff.
  2. While serving, fill the centre of the cake with the whipped cream, spreading it out gently towards the edges of the cake. However, do not spread the cream to the extreme edges in order to cut the cake neatly. Refrigerate the cake for 15 mins.   Randomly place the strawberries and the cherries in the centre of the cake on top of the cream. (You can decorate as you like.) You are ready to serve!