CHOCOLATE VANILLA PUDDING TART - WALNUT FUDGE -NO BAKE CHOCOLATE CAKE I EGGLESS & WITHOUT OVEN

INGREDIENTS & PROCESS:
700ml MILK
3/4 CUP SUGAR
1/4 CUP FLOUR
1/4 CUP CORN FLOUR
COOK UNTIL BECOME THICKEN
2 TABLESPOON BUTTER
TRANSFER IT IN ANOTHER BOWL
2 CUP ALL PURPOSE FLOUR
2 TABLESPOON BUTTER
MIX IT WITH THE FLOUR
1/2 TEASPOON SALT
1 TEASPOON BAKING POWDER
3 TABLESPOON COCOA POWDER
3/4 CUP SWEETENED MILK (MIX GRADUALLY)
MAKE A DOUGH
SPREAD THE DOUGH WITH A ROLLER
PLACE THE DOUGH INSIDE THE MOULD (7 INCH MOULD)
CUT OUT THE EXTRA DOUGH
SPREAD EVENLY
PRICK WITH A FORK
SMOOTH THE PUDDING
POUR INTO THE MOULD
COOK IT FOR 25-30 MIN.
1/4 CUP CHOCO CHIPS
1/4 CUP SUGAR
1 TABLESPOON CORN FLOUR
1 CUP MILK
COOK UNTIL BECOME THICKEN
POUR IT OVER THE CAKE
KEEP 3-4 HOURS IN THE FRIDGE FOR SET WELL
CAREFULLY REMOVE IT FROM THE MOULD
CHOCOLATE SPRINKLE
CRUSHED PEANUT

INGREDIENTS & PROCESS:
1 CUP ALL PURPOSE FLOUR
1/4 CUP COCOA POWDER
1 CUP POWDER SUGAR
1 TEASPOON BAKING POWDER
1/4 TEASPOON BAKING SODA
SIEVE
MIX THE DRY INGREDIENTS
1/2 CUP OIL
1/2 CUP MILK
MIX WELL
1 TEASPOON VINEGAR
7 INCH OIL GREASED MOULD
POUR THE BATTER INTO THE MOULD
COOK IT IN MEDIUM LOW HEAT FOR 35-40 MIN.
CAKE IS READY, COOK COMPLETELY
10-12 PIECES WALNUT
CHOPPED THEM
1 CUP WHIPPING CREAM
BEAT UNTIL STIFF PEAKS
1 TABLESPOON INSTANT COFFEE
1/4 CUP CARAMEL
MIX THE CHOPPED WALNUT
REMOVE THE CAKE FROM THE MOULD
BREAK THE CAKE & MAKE CRUMB
1/4 CUP CHOCOLATE SYRUP
6 INCH CAKE CUTTER
POUR THE MIXTURE
SPREAD EVENLY & MAKE A THICK LAYER
POUR A THICK LAYER OF CREAM
REMOVE THE CAKE CUTTER
CUT INTO PIECES
CHOCOLATE SYRUP
ALMOND SLICES
CHOCO CHIPS

INGREDIENTS & PROCESS:
200gm DIGESTIVE BISCUITS
MAKE THEM CRUMB
1/4 CUP MELTED BUTTER
MIX THEM WELL
POUR THE BISCUITS MIXTURE INTO THE MOULD (7 INCH MOULD)
SPREAD EVENLY
KEEP 20 MIN. IN THE FRIDGE FOR SET
2 TABLESPOON AGAR AGAR POWDER
1/4 CUP WATER (MIX GRADUALLY)
MIX WELL
500ml MILK
1 CUP WHIPPING CREAM
3/4 CUP SUGAR
WARM UP THE MILK FOR A WHILE
2 CUP MILK CHOCOLATE
STIR SLOWLY UNTIL THE CHOCOLATE MELTED
MIX THE AGAR MIXTURE
COOK UNTIL BECOME THICKEN
POUR IT INTO THE MOULD
KEEP 4-6 HOURS IN THE FRIDGE FOR SET
CAREFULLY REMOVE IT FROM THE MOULD
CHOCOLATE SPRINKLE ON THE TOP