Eggless Chocolate Cake ( Pressure Cooking )
by Tarla Dalal
Added to 156 cookbooks
This recipe has been viewed 380413 times
Eggless chocolate cake, strongly ,most people make cake in a pressure cooker using dry heat. But it is believed that dry cooking spoils the pressure cooker. Hence, we tried steaming cake and it turned out awesome. A must try!
- Sieve the flour, cocoa powder, chocolate powder, baking powder and soda bi-carb in a bowl. Repeat this procedure thrice (refer handy tip no. 1).
- Add the condensed milk, butter, vanilla essence and 4 tbsp of water and mix well. The batter should be of dropping consistency.
- Grease a 175 mm. (7”) diameter tin using butter, dust it with plain flour and line with a butter paper.
- Pour the batter in the tin and keep aside.
- Place a small stand in a pressure cooker, add water covering half the tin and place a perforated plate over it.
- Place the tin on the plate and steam he cake using a pressure cooker without the whistle and steam for 12 to 15 minutes on high flame.
- Allow the steam to escape before opening the lid.
- Invert the tin over a wire rack and tap sharply to unmould the cake. You may alternatively use a knife to loosen the edges of the cake.
- Serve immediately or chilled with hot chocolate sauce.
- Sieving the flour 3 to 4 times along with the other ingredients induces aeration. This helps in raising the volume of the cake when cooked. However overdoing can reverse the effect.
- To make a quick chocolate sauce, combine 1 cup of cream and 1¾ cups dark chocolate and cook in a double boiler till the chocolate melts. Add 1 tsp of butter, mix well and use as required.
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