Cocoa Walnut Squares
by Tarla Dalal
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Added to 709 cookbooks
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Umm... it is richer than simple cocoa walnut muffins, quite different from brownies, not really a cake, and not a plain loaf either... well, you cannot decipher the Cocoa Walnut Squares because they are not only unique but too mesmerizing to analyze the experience! Made with readily available ingredients and a bit of ingenuity, the Cocoa Walnut Squares use the perfect proportions of cocoa, sugar and butter in the cake as well as the sauce, to deliver a tantalizingly chocolaty experience. The walnuts are a smart addition to this dessert, as too pure a chocolate flavour can get a bit saturating at times.
- Sieve the plain flour, cocoa powder, baking powder, baking soda and keep aside.
- Combine the curds, milk, butter, sugar and vanilla essence in a deep bowl and mix well.
- Add the flour mixture and ½ cup of water and mix well.
- Pour the prepared cake batter into a greased and dusted 175 mm. (7”) diameter tin and spread it evenly.
- Bake in a pre-heated oven at 180°c (360°f) for 30 to 35 minutes or till done.
- The cake is ready when it leaves the sides of the tin and is springy to touch.
- When ready, remove from the oven, cool for 10 minutes, invert the tin over a plate and tap sharply to unmould the sponge. Keep aside.
- Combine the butter, sugar, cocoa powder and milk in a broad non-stick pan and cook on a medium flame for 1 minute, while stirring continuously.
- Add the vanilla essence and mix well. Keep aside.
- Cut the cake into 16 equal squares.
- Top each square with little of the sauce and finally sprinkle some walnuts over it.
- Serve immediately.
Nutrient values (Abbrv) per square
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