Love Served Daily

Cooking up Smiles..Across the Miles


Eggless Chocolate Pudding Cake


A big hello to all of you. Today I am making a skinny (healthy) chocolate dessert. It has no butter, cream and just 2 tbsp. of oil. Its super easy to make and you will end up with a delicious cake topped with chocolate syrup, all in one bowl. That is why its called a pudding cake. You have to try it to believe it, a truly chocolate lover’s delight. 😛

Without wasting any time, lets make this yummy pudding cake. 🙂


Recipe inspired from here.


For the Cake:

All purpose flour – 1 cup

Sugar – 1/2 cup

Unsweetened Cocoa Powder – 1/4 cup

Milk – 1/2 cup

Oil – 2 tbsp

Baking powder – 2 tsp

Salt – 1/4 tsp

Vanilla Extract – 1 tsp

For the Chocolate Topping:

Water – 1 3/4 cups

Brown Sugar – 3/4 cup

Unsweetened Cocoa powder – 1/4 cup


  1. Preheat your oven to 350 F and lightly spray an 8 inch square dish with cooking spray.
  2. In a mixing bowl, sift the flour, baking powder, cocoa powder, sugar and salt. Add in the milk, oil and vanilla extract. Mix everything till well combined. Pour this mixture in your baking dish.
  3. Now to make the sauce, take a sauce pan and add the water, sugar and cocoa powder. Mix well to make sure there are no lumps. Bring to boil, stirring occasionally. Turn off the gas. Pour this sauce mixture over the cake batter. Don’t stir the mix after this.
  4. Bake this for 30 – 35 minutes till a toothpick inserted at the center of the oven comes out clean. Allow it to rest 30 minutes before serving.
  5. When the cake bakes, the liquid will settle at the bottom and form a thick sauce.
  6. To serve, cut a slice of the cake, pour the sauce on top and serve with some vanilla ice cream or whipped cream topping, if desired. Enjoy.


So that is how I made this delicious chocolate pudding cake. Do let me know if you give this a try.

Thanks for stopping by.


Ritu. 🙂













Eggless Chocolate Brownies


Hot Sizzling Brownies topped with a scoop of vanilla ice cream is one of my favorite desserts. I have always made them with eggs but I was desperately looking for an eggless version to make for a friend. So when I came across this recipe at Fork And Knives I was impressed. It seemed fairly simple and looked perfect. I went ahead and tried it and the result was just as good. Rich, gooey, fudgy. Just about perfect. Thanks so much for the recipe Remya. I will definitely be making them again. 🙂


Here is how I made these delicious “not so perfect” squares of chocolaty goodness. 😀


All purpose flour – 1/2 cup

Unsweetened Cocoa powder – 1/3 cup

Semi sweet chocolate chips – 1 cup

Unsalted Butter – 8 tbsp. or 1/2 cup

Instant coffee powder – 1 tsp

Water – 2 tbsp.

Sweetened Condensed Milk – 1 can, 400 ml

Baking powder – 1/2 tsp


  1. Preheat your oven to 350 F.
  2. Start by melting your chocolate. Mix in the chocolate with the butter and heat this in the microwave till every thing is melted and well combined. Make sure to do this in 30 second intervals to make sure you do not burn the chocolate. This should take about 2 -3 minutes. I prefer to do this in the double boiler method. Bring water to boil in a bigger pan and place a smaller pan on top with the chocolate and butter. Keep stirring till its all melted and one. Let it cool for a few minutes.
  3. Heat up the 2 tbsp of water and add in the instant coffee powder. Mix well. Add this to the melted chocolate mixture.
  4. Finally pour in the can of condensed milk and mix it well with the chocolate mix till all is nicely combined.
  5. Now its time to add in the dry ingredients. Sift the flour, cocoa powder and the baking powder and mix it with the chocolate mixture. Make sure everything is well combined. You can also mix in some chopped walnuts before baking, if you like or top your brownies with your choice of nuts.
  6. Grease well an 8×8 inch baking pan or line it with parchment paper. Pour in the brownie mix and let it cook for about 35 minutes. Do a tooth pick test at the center of the pan to make sure its done.
  7. Let it cool for about 30 minutes before cutting it to get clean edges. I did not have the patience and therefore ended with “not so perfect” squares. The taste was still delicious.
  8. Store any left overs in an air tight container. Make sure to heat it in a microwave before serving. It will taste just as awesome the next day.


Someone pass on the ice cream please 😛


Do give it a try. I am sure you will like it.

Thanks for stopping by. See you again soon.


Ritu. 🙂


Chocolate and Chia Seeds Pudding..A healthy, sugar free delight


Hello there…Its good to have you back. I am so happy to share a good news with all of you. Going forward, I will be doing a monthly column on the B’Khush Magazine. It is an online magazine, catering to the South Asian population around the world. They write about varied topics ranging from fitness, beauty, parenting, DIY projects, recipes etc. Do check out their website – B’Khush – Upload Thoughts, Download Happiness.

My column in the magazine is called “Healthy Bites“. Through this column, I like to share such recipes that provide the nutrition, taste great and most of all you can enjoy them guilt free. Follow me here to make some easy and healthy dishes that you wouldn’t feel guilty about when you take that second serving.

Today I am sharing a very healthy pudding that is sugar free and absolutely delicious. Its packed with the goodness of Chia seeds which are rightly called a “super food” for its varied health benefits.

Hop on to their website to get the recipe here.

Hope you will like the recipe. Thanks for stopping by.

See you again soon.


Ritu. 🙂


Double Chocolate Banana Bread…A chocolate lover’s dream


I am not such a big fan of banana. In fact the only way I like to eat them is munching on some banana chips. I have been searching for a good banana bread recipe for a long time to use those over ripe bananas that go bad because no one really wants to them in my house. When I came across this recipe at Bake with Christina, I knew I had to try it. It had double chocolate which means double the happiness for me. What better way to use those over ripe bananas then to hide them in a chocolate bread. This bread came out delicious. Thank you Christina. I cant wait to bring some more bananas just to get them real ripe and make this again.


Here is my adaption of her recipe.


All purpose flour – 1 cup (Feel free to substitute with whole wheat flour. The bread would be just more dense)

Cocoa powder – 1/2 cup

Sugar – 3/4 cup

Baking Powder – 1 tsp

Baking Soda – 1 tsp

Salt – 1/4 tsp

Over Ripe Bananas – 3 large

Egg – 1 large

Vanilla extract – 1 tsp

Melted butter or Oil – 1/2 cup

Chocolate Chips – 1/2 cup (The original recipe said 1 cup, I have cut that down so it doesn’t get overly sweet)

A few more chocolate chips for garnish



  1. Preheat your oven to 350 F and line a 9×5 inch loaf pan with parchment paper or spray it well with cooking spray.
  2. Sift all the dry ingredients – flour, cocoa powder, baking soda and salt.
  3. Mash the bananas with a fork or in a blender. It would total about a cup of banana puree. Add in the egg, melted butter, sugar and vanilla extract.
  4. Now mix the dry ingredients with the wet ones, gently with a spatula making sure not to over mix. Just mix till everything is well incorporated and you do not see the dry ingredients any more, then stop.
  5. Slowly fold in the chocolate chips, leaving some for garnishing.
  6. Pour this batter in your loaf pan and sprinkle some chocolate chips on top.
  7. Bake this in your oven for about 55 minutes or till a toothpick inserted in the center of the bread comes out clean.
  8. Check around the 30 minutes mark. If baking in a round 7 inch pan, it will bake sooner. 
  9. Once done, let it cool for 10 minutes in the pan before inverting it out on a cooling rack to cool completely.
  10. Cut this into slices and enjoy. It tastes delicious warm and right out of the oven.
  11. If you do have any left overs, keep it in an air tight container, at room temperature for no more than 4 days. Though, trust me, it won’t last that long.


So there you have it, one of the most delicious ways to enjoy bananas. And if you like chocolate as much as I do, this is as good as a trip to heaven. Go ahead, make some today. You will love it. I promise.


Thanks for reading.


Ritu. 🙂


Cookies and Cream Fudge..Easy 3 ingredient recipe



I love chocolates, especially white chocolate. Cookies and cream is my favorite ice cream flavor. And seriously who does not like Oreo cookies. So when I came across this recipe that had all of the above, I knew I have to make this one. The simplicity of the recipe was an added advantage. Its probably one of the easiest dessert you will ever make. And ooh so delicious. 😛

This however is not the old fashioned, traditional method to make fudge. Its a super quick recipe and definitely a keeper. Trust me, you will make it again and again. Fudge is such a nice homemade gift for friends and families. I love to especially make them during the holiday season but seriously you can enjoy this delicious treat all year round.

Recipe Credits: Simple Cooking Channel

Here is the super simple recipe.


White Chocolate – 550 grams or about 2.5 cups

Sweetened Condensed milk – 1, 14 0z can, about 395 ml

About 15 Oreo cookies


  1. The chocolate and condensed milk need to be melted together. This can be done either by the double boiler method or in the microwave. Here is how to do it.
  2. For the double boiler method, heat some water in a pan on the stove, once it comes to boil, bring down the flame and place a bigger bowl on top of it. Add your chocolates and condensed milk to the bigger bowl and keep stirring till its all melted and well combined. This is a sure shot method to make sure your chocolate does not burn.
  3. To do this in the microwave, take a microwave safe bowl and add the chocolates and condensed milk. Heat for a minute. Take out and stir well. Now keep heating till it is all melted through and well combined, but in intervals of 30 seconds. Taking it out after every 30 seconds, stirring it well and heating it again. It should take about 3 minutes in total. All microwave ovens work differently so keep a close eye, making sure it doesn’t burn.
  4. Put the Oreo cookies in a Ziploc bag and crush it with a rolling pin. You can keep the pieces a little bigger if you like to bite into them while eating your fudge or make them really fine, as per your preference. Also, if you like your fudge to be more white in color, you can definitely reduce the amount of cookies used here.
  5. Add the crushed Oreo cookies to the melted chocolate mix and mix till everything is well combined.
  6. Line an 8 inch tray with parchment paper or wax paper. Or just grease it well with cooking spray.
  7. Pour the fudge mix in the greased pan and spread it evenly. You can tap it to the kitchen counter. That helps to release all the air bubbles.
  8. Now put this in the fridge to set completely. Should be done in about 2 – 3 hours.
  9. Lift out the parchment paper, if using, and cut these into squares. Enjoy this delicious treat.
  10. Finally, store in an air tight container. If you have any let overs. 😀


So there you have it. The easiest fudge recipe. Go ahead make some and treat your friends and families. Or just yourself.

Thanks for stopping by at my blog. I hope to see you again soon.


Ritu. 🙂


Super Healthy Chocolate Pie..In celebration of Pi Day (3.14)


If Math wasn’t your favorite subject, feel free to skip the following paragraph.

Pi Day is an annual celebration of the mathematical constant Pi = 3.14 (Greek letter “π”) and is therefore observed on March 14th each year. Its extra special this year as the date 3.1415 aligns with the first five digits of Pi. And what better way to celebrate this historic day that won’t happen until another thousand years, than by eating some Pie.

This chocolate Pie is super healthy. Its sugar free, butter free, cream free yet so delicious and dreamy (read creamy). If someone ever told you that desserts cannot be healthy, make this Pie for them. And Pi day or not, don’t forget to enjoy this guilt free delight.

Recipe inspired from: Greens 24/7 by Jessica Nadel



1 cup plus 1 tablespoon walnuts

1 cup dates, pitted

1/4 cup plus 2 tablespoon cocoa powder

2 medium avocados, peeled and pitted

pinch of sea salt

3 tablespoon maple syrup

1/4 cup chocolate chips


  1. For the crust, pulse the walnuts in a food processor into a coarse meal. Add dates and 2 tbsp. of cocoa powder and process till the mixture is sticky. Feel free to add some water if needed. Press down the mixture in a 9 inch pie plate or spring foam pan.
  2. In the food processor, blend the remaining cocoa powder, avocado, salt and maple syrup till everything is well combined and smooth. Add this over the crust and smooth it out with a spatula.
  3. In a double boiler or microwave, melt the chocolate chips and drizzle over your pie. Chop the remaining walnuts and sprinkle on top. Refrigerate for 1 hour or until ready to serve.

Enjoy this delicious pie where you will not feel guilty about that second serving.



  • The original recipe called for hazelnuts. I have made this with walnuts as I like that better. Feel free to use hazelnuts here. Just make sure you roast them in the oven for about 10 minutes and rub off the skins.
  • The original recipe also said to use 2 large avocados but I realized that left a very strong avocado flavor so I have turned it down. Adjust it as per your preference.