Have you ever crave for a slice of dense chocolaty brownie? Sometimes I do have such a craving. I have just the perfect recipe to satisfy such crave. It is a dense and moist brownie which is crispy on the outside.
My first memories of having brownies was tasting 'Brownie with vanilla ice cream and chocolate sauce' after marriage
Having that dessert all for myself was sheer indulgence! I used to savour each bite and even today when I think of it, it sets my mouth water!! But then I had never thought that one day I will be making brownie at my home.
Cooking was never my cup of tea-But neccesity is the mother of invention and now that I have developed a liking for baking & have been trying eggless cakes using pressure cooker
This classic comfort dessert is brought up to date by replacing the butter with vanilla low-fat yogurt and oil. Perfect for birthdays or any day, this is a great cake with lots of decadent taste .
The brownie cake smells amazing and filled my entire flat with a chocolately aroma
A research found that cocoa is great for lowering bad cholesterol. Why not have a little indulgent which is good for your body.
I made this cake in pressure cooker for those people who dont own microwave yet crave to make bakery style cakes and the results were equally satisfying .Please remove cooker ring and whistle while making the cake or else your cooker can get damaged,.use an old cooker for making this cake.
.Do try this & Enjoy !!
Ingredients
1 cup all-purpose flour (maida)
1/2 cup cocoa powder, sifted to remove lumps
3/4 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons melted butter, olive oil or vegetable oil
1 teaspoon vanilla
1 cup yoghurt (dahi)
2 teaspoons instant coffee, dissolved in 1 tablespoon hot water (or one espresso shot)
Method:
1.Grease the cake tin with a little butter or oil.
2. Preheat a pressure cooker as follows.Remove the whistle/regulator of cooker you wont need it throughout the process. . Place a pressure cooker on flame and place a separator and close the cooker with its lid. Remove the whistle/regulator you wont need it throughout the process. (you can either close the cooker with the lid as you normally do or place the Lid upside down too)
3. Then place the cooker set up on high flame for 10 minutes. till the cooker is being preheated lets prepare batter.
4 .With a hand whisk cream sugar and curd until sugar completely dissolves.Now add vanilla essence,coffee mixture ,cooking oil and mix well.
5.Add the baking soda, cocoa powder, to maida in a big vessel. Sieve all the dry ingredients together for at least twice.
6.Mix the dry ingredients into the wet ingredients little by little. Mix with light hands, folding the flour mix gently into the wet ingredients.
7.Crush the walnuts into small chunks and mix1 tsp maida .this is done to ensure that walnuts dont sink in the batter . now mix these walnut pieces to the batter .add few pieces at the base of cake tin.
8.Pour the batter into this greased 6 inch pan, do not pour up to the brim, stop when the pan is 3/4th full. (The batter we have prepared will be perfectly enough to fill 3/4th of the pan).
9.•Now open the cooker and place the cake pan with batter carefully on the separator plate and close the lid.(whistle or regulator is not needed )
10.Now switch the flame to low mode and cook for 30 to 35 minutes on low flame. To Check if your cake has got cooked insert a knife or toothpick in centre of cake if it comes out clean that means cake is done. my cake took 36 minutes to cook.
11•When the cake is ready,remove from flame and set aside. Do not open the lid immediately. Open after 10 minutes. •You will find that the cake has puffed up well and would have browned nice and evenly too.
12. Allow the cake to cool down for 10mins.•Just tap the cake tin and the cake would come out easily. But in case if you find difficulty in tapping the cake out, just run a knife through the sides of the cake and tap it out.
13.Leave aside on a wire rack until it cools down. Then cut into pieces
ENJOY YOUR CAKE PLAIN
OR ENJOY CHOCOLATE BROWNIE WITH VANILLA ICE CREAM
Tips
1.The cake will give a nice aroma when it is done. This is a basictechnique to find out if the cake is done or not.
2. cut cake into slices only after it has cooled down completely (leaving atleast 3-4 hours) to get firm neat slices.
3. Replace refined flour (maida) with wholewheat flour if you want a light and fluffy cake and are ready to let go off some healthy bites
4.Add Cashew,raisins or almonds for a different taste.
5.After the batter is ready, don't allow the batter to sit for more than the preheating time as cake can turn hard.
6.while inserting fork or toothpick try checking in the center if itscooked completely or not.If the center of the cake isnt cooked and is slightly sticky, cover the top of the cake with butter paper and bake it for 5 more mins,it will be perfect. The butter paper covering will avoid more browning on top at the same time the centre will be cooked perfectly.
7.This walnut & banana egg less cake can be made without sugar if you like your cakes to be less sweet, since the sweetness of banana is good enough for it.
8.Please remove cooker ring and whistle while making the cake or else your cooker can get damaged,.use an old cooker for making this cake.
9.Do not forget to line the pan or else the cake might stick to the pan
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