Chocolate Chunk Brownies

Hello Folks! Sun is shining in London and some of them are finding it too hard to digest. Have you ever come across people who complain about almost everything? Too hot, too cold, too windy, too rainy- it is nature and change is the first law of nature, so please stop complaining because the good weather or the bad-it will change. Ah! That’s my rant for today ;-)

I needed brownies today. The fact that sun is shining and it is Friday-what could have been better then brownies, right? These are Chocolate Chunk Brownies- very chewy and chocolate bits oozing around. To be honest brownies is the easiest dessert and it gets ready in a jiffy if you have all ingredients handy. And the serving options are endless- think about scoop of icecream, chocolate sauce, salted caramel sauce or just some milk or coffee.

Check other brownies recipes- Walnut Brownies | One Bowl Ultimate Chocolate Brownies |Fudge Brownies

Chocolate Chunk Brownies are like any other chocolate brownies but loaded with chunks of chocolate-yes thats right! Crusty on the outside and melted bits on the inside is absolutely enticing and takes brownies to another level.

Ingredients:

⅔ cups unsweetened cocoa powder

½ cup unsalted butter

1 cup + 2 Tablespoons sugar

1 teaspoon salt

2 large eggs

½ teaspoon baking soda

¾ cups all-purpose flour

1 tablespoon vanilla extract

1 cup coarsely chopped dark chocolate

Method:

Preheat the oven at 180C. Lightly grease 8x8 inch pan. Line it with parchment paper.

On a low heat melt butter in a pan. Once melted add sugar and cook for 1 minute.

Remove from heat and let it cool for 30 seconds. Add cocoa powder and salt. Mix.

Add vanilla essence. Mix one egg at a time and mix. The mixture should be smooth.

Add all purpose flour and baking soda. Combine the ingredients to smooth batter.

Fold in chocolate chunks.

Spread the mixture on the prepared pan and cook for 20-25 minutes. The top will be crusty and centre will be moist.

Let the brownies cool. Cut and serve.

Dark Chocolate Walnuts: Guilt Free Snack

Chocolate is the best dessert one could have-ofcourse in moderation. Dark chocolate (70-80%) is even better. Dark chocolate is rich in antioxidants, iron and magnesium. Studies have shown that dark chocolate improves blood flow and controls high blood pressure. In my world dark chocolate is healthy, use good quality sugar free chocolate and you are good.

I have spoken previously about healthy chocolate barks and why it is a great energy snack. You can see my Roasted Nuts Chocolate Bars and Seeds Nutty Chocolate barks recipes. Today it is another way of consuming chocolate. Heart healthy, omega rich walnuts dipped in glazy dark chocolate-a guilt free snack.

One-quarter cup of walnuts, for instance, provides more than 100 percent of the daily recommended value of plant-based omega-3 fats, along with high amounts of copper, manganese, molybdenum, and biotin. That’s why it is so so so amazing to unite Dark Chocolate and Walnuts and make these.

Dark Chocolate Walnuts, is a great idea to suffice a sweet tooth without worrying about weight gain and it is so easy to make. I have seen recipes where vanilla essence, walnut oil and cocoa powder is used, but I wanted to keep it as simple as possible. Melt chocolate and coat walnuts and let it sit in the freezer. That’s it- Could not get easier than this.

Ingredients:

1 bar/100 grams dark chocolate (70-85%)

1 cup shelled walnuts

Method:

Take a baking tray or a plate. Line it with parchment paper or even kitchen foil will do.

Chop chocolate roughly. Melt it in microwave for 20 seconds. You might need to do it for more 10 seconds. Make sure that chocolate doesn’t burn and is melted properly.

Mix walnuts in melted chocolate. Coat the walnuts properly.

Spoon each walnut on the lined tray. Keep the tray in the freezer for 10 minutes.

Remove from the sheet and store it air tight container in the fridge.

Notes:

You can use milk chocolate or white chocolate too for this recipe. Or you can mix all three chocolates and use.

Same can be done with any other nuts like almonds, cashews or pistachios.

Posh Choc Nibbles Review

Posh. What does that mean? Posh means -elegant or stylishly luxurious. How about posh some nibble? To be precise-posh chocolate nibbles. Sounds exciting? Imagine the most comfortable sofa, your favourite kind of book and chocolate. Now broaden your imagination, and think about luxurious chocolate that are meant specially for nibbling. Hmm! Now you are thinking.

Choc Nibbles sent me very stylish and elegant Posh Choc Nibbles and it was love at first sight. the combination of chocolate, caramel, biscuits, nuts and milk chocolate makes so perfectly balanced that it’s not too sweet and not to bitter. Every bit is bathed in chocolate- rich, velvety and so desirable that you just can’t stop.

Posh Choc Nibbles are apt as the go-to snack if your sweet tooth is craving something a little more indulgent. Posh Choc Nibbles earned their posh title after they received a tasty upgrade. Building on the delicious recipe of best-selling ‘Original Choc Nibbles’ they have been all poshed up with a classy coating of smooth milk chocolate.

The idea for review was to show your posh style. To enhance the beauty of these ‘little melting moments’ I served it in my high-class Red Candy cups. I feel that these cups were designed to serve chocolate. These chocolate nibbles and my posh cups are a marriage made in heaven. While many might find it not-so-classy to serve nibble/snack in a cup, I, on the other hand feel it is important to break the stereotypes and do things out of box.

Coming back to these chocolate nibbles, below are some fun ways you can use it (other than nibbling, ofcourse!)

-Top it up in your daily morning cereals, porridge, granola or oats.

-decorate your favourite cupcakes, cakes, mousses or desserts with these.

-Fold it in your crepes or sprinkle on pancakes.

Ultimate Full Proof Best Eggless Chocolate Sponge Cake

With Valentine’s Day coming soon I decided to make yet another chocolate cake in my kitchen. Those of you follow my blog would know that I am a chocolate person; give me anything with chocolate and I would eat it. For me it doesn’t matter whether its white, milk or dark- I love chocolate.

Like me if you are a chocolate fan then you must know how to bake a good chocolate sponge cake. I have already shared a recipe for the Ultimate Best Chocolate Cake (with eggs) before and today I share with you the Ultimate Full Proof Best Eggless Chocolate Sponge Cake recipe.

Many of you asked for an eggless chocolate cake recipe that is easy and is tried and tested, well then here it is.

When baking an eggless cake, always make sure that:

1.Ingredients are at room temperature.
2.Ingredients are measured properly. Please invest in measuring cups and spoons if you like to bake.
3.Pre-heat the oven for at least 20 minutes.
4.I know some of my friend who will use drinking chocolate instead of cocoa powder and then blame the recipe for a bad cake, please use unsweetened cocoa powder only.
5.Baking soda is not same as meetha soda or eno. Please use baking soda only.
6.Do not freak out if cake doesn’t rise much. Since the cake is eggless it will not rise a lot.
7.Eggless cakes aren’t as moist as the one with the eggs. I recommend using sugar syrup (equal parts of water and sugar mix) when you frost the cake. Sprinkle the syrup on the cake before frosting.

Rest with patience and practice you will understand your cake batter every time. Here is the recipe

Ingredients:

1 ½ cups all purpose flour/maida

3 tablespoons cocoa powder unsweetened

1 cup condensed milk (also known as milkmaid in India)

¾ cup butter

1/4 sugar sugar

1 ½ teaspoon vanilla essence

1 ½ teaspoon baking powder

¾ teaspoon baking soda

¼ cup water

¼ cup coke

Method:

Preheat the oven at 180C for 20 minutes.

Prepare the pan. I used 9 inch round pan. Grease the pan with butter.

In a bowl sieve all purpose flour, cocoa powder, baking powder and baking soda. Keep aside.

In a large mixing bowl beat sugar and butter for 2 minutes. Butter should become creamy and light in colour.

Mix in condensed milk and beat again for 4 minutes. Add vanilla essence and mix.

Keep adding 4 tablespoons of dry ingredients and mix. When the batter starts to get dry add 4 tablespoons of water. Keep doing it till the dry ingredients and water is finished.

Lastly add coke and mix the batter for 30 seconds.

Pour the batter in the pan. Bake in the oven for 30-40 minutes or till a toothpick or knife inserted in the center of the cake comes out clean.

Cool the cake on the wire rack for 10 minutes. Then take the pan out of the pan and let it cool on the wire rack completely.

Ice the cake with your favourite frosting or serve plain with tea or coffee.

Frosting:

There is a separate post on icings or frostings you can use on this cake. I just took 1 bar (100 grams) each of milk chocolate and dark chocolate. Chopped into pieces and microwaved for 30 seconds. Later I threw in 2 tablespoons of butter and microwaves again for 12 seconds. Mix and let it cool. Frost on the cake directly or cut the cake into layers and then frost.

Final Touch:

I used white chocolate shavings and decorated on the frosted cake. Serve.

 More Valentine's Day recipes:

• Little Hearts Cookies
• Black Forest Cake
• Whole Wheat Heart Chocolate Cake

Roasted Nuts Chocolate Barks

Don’t waste food is my motto. I get so angry when I see people just throwing food in the bin. How can some people don’t know how much grocery they will need for a week? How some people cook extra food every day? To be honest, with experience I guess, everyone must know or be judgmental on how much grocery and food is to be needed.

There are tons of ideas to use leftover food. I have used leftover food in below ways.

Leftover dal to Dal Cheela

Leftover rice to Rice Patties

Leftover paratha to Paratha Chips

Leftover cabbage subji to Cabbage Thepla

Leftover rice to Jeera Rice, Matar Pulav

You wont believe but my mom used to leftover ladoos (mothichoor) as well. She use to fill the ladoos in the chapatti (like aloo paratha) and roll it. Roast it on tava with ghee and serve hot in breakfast. Ah divine. So there’s always a way, I promise.

So we had some guests last month and they brought for us nuts and some chocolates. My mind isn’t at peace after that. I just wanted to make use of that before the expiry date. What better then Chocolate Barks. Ah huh! Roasted Nuts Chocolate Barks.

Last time I made Nutty Chocolate Barks using pumpkin seeds, walnuts and almonds and the focused taste was of dark chocolate. In today’s recipe I have used all three kinds of chocolate- Dark, Milk and white. Nuts, I used almost all kinds- cashews, almonds, walnuts, pecans and raisins as well.

Chocolate barks are like adding omega and fiber kick to your plain chocolate. A small piece can satisfy your sweet tooth without being hard on your healthy diet. It a great gift as well- packs in fancy boxes or wrappers and gift to your loved ones.

Ingredients:

1 bar of dark chocolate (100 grams) chopped roughly

1 bar of milk chocolate (100 grams) chopped roughly

½ bar of white chocolate (50 grams) chopped roughly

1 cup of roughly chopped nuts (cashews, hazelnuts, almonds, walnuts, pecans and raisins)

Method:

Take a tray and lay parchment paper or aluminum foil on it.

Heat a pan and roast the nuts on a low flame. Keep mixing. It should take 1 minute. The nuts will turn brown and aroma will release.

In a microwave safe bowl put dark and milk chocolate. Microwave in the oven for 30 seconds. Stir. There should be no lumps. Microwave again for 10 seconds and stir. Keep doing so till the chocolate is melted and is smooth.

Spread the melted chocolate on the tray. Take a spoon and even out the chocolate. Decide the thickness of your barks and spread the melted chocolate.

Sprinkle the nuts all over the chocolate. Freeze in the freezer for ½ and hour.

Take another microwave safe bowl. Microwave white chocolate for 10-15 seconds. Once melted pour it on the chocolate bars. I tried to do checks pattern on it.

Freeze again for 1 hour.

Break the bar into uneven pieces and store in the fridge in an airtight container.

Notes:

Make sure that the bowl you are using is absolutely dry. Water and chocolate are enemies.

If you do not wish to use microwave, use double boiler method to melt chocolate.

As always, feel free to use any kinds of nuts or seeds in the recipe.

If you like more dark/bitter chocolate taste then use more dark chocolate and vice versa.

White chocolate swirls adds very beautiful color contrast to these barks but it is totally optional.

Chocolate Chip Cookies: Best Eggless Recipe

Cookies I guess are everyone’s favorite. Not guess, I am sure. I haven’t met anyone who does not like cookies. Yeah one may have their own favorite cookie but cookies everyone loves. Probably that is why I have many cookies recipes on my Indian blog. Whole wheat cookies with almonds are typical Indian naankhatai style, also called as bakery biscuits. If you are looking for something fancy see heart shaped vanilla cookies dipped in chocolate. Also some savory or namkeen cookies are on the blog like curry leaves cookies and cheese cookies. If all this doesn’t please you then simple good old butter cookies will.

Among all the cookies, Chocolate Chip Cookies are my favorite and I am a bit embarrassed that the recipe is appearing on my blog after 3 years. What can I say? Well these cookies are so good that whenever I bake them it just finishes off in minutes- before I could even click pictures. Yeah so that’s the best excuse I can make. *wink*. Okay, honestly I don’t want to bore my husband and friends with these cookies, so I hardly bake them. You see, good things come after a lot wait, but the wait is always worth.

Last Sunday I had an itch to bake these chocolate bites (named by Mr. Husband). Crunchy on the outside, chewy on the inside and so buttery and chocolaty, according to me these are the best chocolate chip cookies-period! And these are eggless too; yeah some of my friends could not believe that cookies without eggs can be sooooo good. So with festive season approaching why not treat your friends and relatives with these homemade goodies, what’s better then a box full of chocolate cookies? This time ditch those mithai dabbas or sweet boxes and gift these cookies- just use a fancy box, tray, basket and wrap or ribbon it up.

Here are some pointers that will help you to make best cookies:

-Use good quality chocolate chips. Yes please. I recommend Hershey's Semi-Sweet Chocolate Baking Chips.

-Make sure the vanilla essence is pure and original. I swear by Nielsen-Massey.

-Make use of unsalted butter, it brings out the best taste. If unsalted butter is not available then you just avoid adding salt.

-Brown sugar helps to give rich color. Where as granulated white sugar crystallizes and gives that sugary crunch. So both the sugars are important.

-I never freeze my chocolate chip cookies  dough, I bake them instantly. When you freeze the dough chocolate chips become hard whereas if you bake instantly some bits of chocolate chips melts while baking, this gives that chewy taste.

Now, Here is the recipe to make the best eggless chocolate chip cookies.

Ingredients:

1/2 cup chocolate chips

1 cup and 2 tablespoons -All purpose flour/maida
1/2 teaspoon baking soda
A pinch salt
1/2 cup unsalted butter
1/4  cup granulated white sugar
1/4 cup brown sugar
2 tablespoons milk

1 teaspoon vanilla essence

Method:

1. Preheat the oven at 180C for 10 minutes.
2. Line a baking tray with parchment or baking paper.
3. Sieve all purpose flour, salt and baking soda. Keep aside.
4. In a bowl cream together butter and sugar.
5. Add vanilla essence and milk. Mix.
6. Add in sieved ingredients and form soft dough with your hands.
7. Add in chocolate chips and mix again.
8. Make one inch small ball and arrange on the lined baking tray. Flatten the cookies slightly. Make sure the cookies have some gap in between each other because cookies spread while baking.
9. Bake in the oven at 180C for 10 -12 minutes or till you see the edges of cookies turn golden.
10. Let it cool on a wire rack for 10-15 minutes.

Notes:

You can freeze the dough and use later.

Once cooled, the cookies stay fresh in a air tight container for one week.

Keep an eye on the cookies, it can burn fast. Just wait till you see the edges turning dark brown.

Chocolate Bark: Nuts and Seeds Chocolate Bark: Healthy Snack

Chocolate...

More and more chocolate...

Oh yes!

Chocolate doesn’t ask silly questions, it understands. I am a huge sucker of chocolates. Not the sweet milk chocolates that melt in your mouth but the dark ones whose bitter taste linger on your tongue. Can you have coffee that is overpowering sweet? You need to have that strong bitter taste of coffee, isn’t it? Same is what I feel about chocolate. Chocolate isn’t a chocolate if it is not bitter. But hey that’s my opinion.

Looking for chocolate recipes. Check these out:

Chocolate Cake without butter
One Bowl Chocolate Brownies
Almond Chocolate Fudge
Vanilla Chocolate Marble Cake

You will always get huge blocks of good quality dark chocolate in my fridge. After meals or just when my heart wants, I grab a little piece of chocolate to uplift my mood :-). Todays post is like a quick makeover to plain chocolate. A healthy makeover. A nutty makeover. Chocolate Barks With Seeds and Nuts.

Who can resist dark velvety chocolate with crunch of nuts? Use your favorite nuts and chocolate to make these delicious barks. Spread the melted chocolate depending on how thick you want your bars to be. I like them thin, so I spread a thin layer. I used handful of pumpkin seeds, walnuts and sunflower seeds. But there is no rule of thumb here, use any nuts such as almonds, cashews, raisins and even dried fruits like apricot, berries and dates. I used more dark chocolate but again feel free to use whatever you like more-white, milk or dark chocolate.

Have it like office snack, workout snack, give to your kids or gift it to your friends and family. The thing is it looks very rich and royal but the efforts that go in are minimal. Birthday, anniversary, house warming, valentine’s day, mother’s day, father’s day, christmas, diwali or just visiting someone’s home, these chocolate barks are always the great idea. Trust me, just use a fancy tray or plate, pack it up, ribbon it up and you have the best DIY chocolate gift ready.

Looking for DIY gift ideas? Check these out:
Movie Hamper
Lemon Sugar Scrub
Fridge Deodorant

Ingredients:

100 grams dark chocolate packs-2

100 grams milk chocolate pack-1

1/2 cup mix of nuts and seeds (see notes)

Method:

Melt dark and milk chocolate in microwave for 30 seconds. You can use double boiler method as well.

Line a tray with parchment paper.

Pour melted chocolate on parchment paper. Spread the chocolate to thin layer.

Sprinkle seeds and nuts on it. Take a toothpick and mix nuts in the melted chocolates.

Refrigerate it in the freezer for 1 hour or in fridge overnight.

Break into pieces and enjoy.

Notes:

I used 4 tablespoons each of sunflower seeds, pumpkin seeds and walnuts.

Use a good quality chocolate. I used Godiva Dark Chocolate Bar 72%.

You can also use square or rectangle tin to make these bars.

Store in air tight container in the fridge. Stays well for 1 month.

Serving suggestions:

You can use them for chocolate cake decorations. Like shards here.

Take a piece and melt in your coffees, hot chocolate or plain milk.

One Bowl Chocolate Cake: Butter and Oil Free: Moist Chocolate Cake: Celebrating 3rd Blog Anniversary

Happy news, Merry Tummy turned 3 years old,

    every day a new recipe and story will be told.

Passion for cooking and photography is what you see here,

    all I have is happiness in this blogosphere.

A journey of curries, cookies and cakes,

    and the tale of snacks and tea time breaks.

Friends, readers and family-all those who loved my space

    I promise to improve every day, just stay at my place.

I wrote this poem (sort of) as my little blog turned 3 years old. Thanks everyone for all your support. ‘'To succeed you have to believe in something with such a passion that it becomes a reality''. This is just the beginning I am sure the best is yet to come. To celebrate this occasion I planned a chocolate cake. A cake that is moist and soft, a cake that is healthy, and a cake that can be made in one bowl. This is by far the moistest cake I ever had and its oil and butter free too- bonus.

One Bowl Chocolate Cake which is butter and oil free. For frosting too I used chocolate and milk, no butter or cream. Trust me this cake was sooooo scrumptious that you must make it NOW. No mess, no extra bowls and fewer calories. How happiness and celebration can take place without chocolate indulgence. Never, right?

Looking for more chocolate recipes? Check these out:
Chocolate Mousse Cake

Chocolate Ladoos

Chocolate Gulab Jamun

Chocolate Almond Fudge

I used my Home Basics Fluted Cake Pan to bake this and just poured chocolate ganache on the top. You can ofcourse decorate it nicely and neatly. See these 5 frosting/icings recipes that would go very well with this cake. So here is how to make this.

Ingredients:

1 cup sugar

3/4 cup all purpose flour/maida

6 tablespoons unsweetened cocoa powder

3/4 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

1 egg

1/2 cup milk

1 tablespoon vanilla essence

1/2 cup boiling water

Method:

Grease the cake pan with some oil or butter. Dust with all purpose flour and keep aside.

Preheat the oven at 175 C.

In a large mixing bowl beat sugar and egg. Beat sugar starts melting and egg becomes frothy.

Sieve in the bowl all purpose flour, cocoa powder, salt, baking powder and baking soda. Add half the milk and mix for 20 seconds.

Add vanilla essence and remaining milk. Mix the batter till there are no lumps.

Finally add the boiling water. Mix for 1 minute.

Pour the batter in the pan. Bake for 40 minutes or till the knife inserted in centre of the cake comes out clean.

Let it cool on the wire rack for 10 minutes. Remove the baking pan cut and serve.

Notes:

Make sure all the ingredients are at room temperature.

Water will make the batter very runny, but do not panic it is supposed to be like that.

Chocolate Ganache recipe is here.

Use a good quality unsweetened cocoa powder. I recommend Hershey's Unsweetened Cocoa.

You can use brown, white or castor sugar.

One Bowl Chocolate Brownies: With Eggless Option: Upper Crust Cafe Style

Ummm!, Look what I baked today :)

Crusty on the top, soft and gooey inside....oh these brownies......!

Weekend just screams for brownies. No matter which part of world you are, having summer or winter, brownie is the thing that adapts to any circumstances. Cold night or a rainy, pour some hot chocolate sauce and you are all set. Sunny afternoon or scorching heat,   pop scoops of ice-creams and you are good to go. Thats what, chocolate doesn’t ask silly questions, it just understands.

Looking for more brownies recipes? Check these out:

Walnut Brownies

Eggless Banana Brownies

Ginger Brownies

Eggless Fudge Brownies

This is One Bowl Brownie recipe and thus you don't have to bother about the mess and washing those extra bowls and plates-bonus! I come from a small town in India, and I never knew about brownies, so during summer vacations when we visited naani ka ghar in Ahemdabad we used to taste all pastries, cakes and cookies that we saw on television.

If you have been to Gujarat you would surely know about Upper Crust, a cafe cum restaurant. It was there where I had brownies for the first time. Dense, moist and fudgy brownies served on hot sizzling plate, topped with scoops of vanilla ice-creams and generously poured chocolate sauce. One bite and it takes you to a place where chocolate dreams come true :) These brownies are sure shot attempt to those brownies ;)

Coming to today’s post. Yesterday Mr.Husband, to my surprise got some fresh roses. So it’s like summer in the house, colourful roses-red, yellow and pink sitting on the windows and corners my house making me feel alive and fresh. Just as a thank you I decided to bake these brownies. These are super chocolaty brownies and there are some variations you can do with this recipe (see notes).

These brownies stay well for 1 week so they are good to carry along while travelling. If you want, you can pack these brownies in some fancy elegant box and gift to your friends and relatives, nothing beats a homemade gift.  Having a summer party? Don’t know what to serve for dessert? Guests coming over? Whatever the question is, just bake these brownies and serve it as the last meal. Pair with ice-creams, chocolate sauce, nuts and sprinkles. These brownies, oh these brownies!

Author: Shweta Agrawal

Makes: 8-10

Ingredients:

Unsweetened Cocoa powder- 1/2 cup

Unsalted Butter- 1/2 cup

Sugar- 1 cup

Eggs- 2

All purpose flour- 1/4 cup

Vanilla extract- 1/2 tsp

Bitter sweet/ Dark chocolate, broken into small pieces- 1/4 cup

Salt- a pinch

Method: 

Preheat the oven at 170C. Grease the pan. I used glass rectangle pan.

Take microwave safe bowl and heat cocoa powder and butter on high for 20 seconds. Let it cool for 15 seconds.

To it add sugar and mix. Mix till sugar is half dissolved.

Add one egg at a time and mix well and quickly. Add another egg and mix.

Finally add in all purpose flour, salt and fold. Just mix don’t over mix.

Add in chopped chocolate. Pour the mixture in the pan.

Bake for 30-35 minutes or till when toothpick inserted in between comes clean.

Cool on a wire rack for 30 minutes. Cut and store in airtight container for 1 week. Warm for 5 seconds in the microwave before you serve.

Notes:

I used 70% dark chocolate. You can use less bitter one as well. Even Cadbury dairymilk. I used Green & Black's Organic Chocolate Bar.
To make eggless brownies, mix 2 tablespoons of flaxmeal with 4 tablespoons of water. Set aside for 10 minutes and use. Read more about it here.

Use a good quality unsweetened cocoa powder. I recommend Hershey's Unsweetened Cocoa

Don’t let sugar dissolve completely in the batter because sugar caramelizes and gives you those chewy brownies. Use brown sugar for better taste.

You can use chopped nuts such as walnuts, almonds or cashews in the recipe.

Don't panic if brownies don’t rise-they are supposed to be like that.

Serving suggestions: 
Serve with milk or coffee.

Pair with vanilla icecreams or chocolate icecreams. Pop some nuts or sprinkles on the top.

Serve with hot chocolate sauce or caramel sauce. Dust some icing sugar or cocoa powder for extra touch.

You can also have it topped with whipped cream and chopped fruits such as strawberries, bananas or raspberry.