Eggless Chocolate Cake ( Pressure Cooking )
by Tarla Dalal
Added to 322 cookbooks
This recipe has been viewed 690915 times
A chocolate sponge is a very handy piece of cake! And when it can be made in a pressure cooker, its preparation is a piece of cake too! Serve this soft and succulent Eggless Chocolate Sponge Cake warm and fresh off the cooker with a cup of tea, top it with ice-cream to make a delicious dessert, or decorate it to make the prettiest – and tastiest - cake in town. Serve along with Herbed Sticks and Banana Pepper Wafers for an exciting evening tea time treat.
- Grease a 175 mm. (7”) diameter cake tin with butter on all the sides. Dust it with plain flour and sift to ensure uniform distribution of the flour.
- Shake and tap the tin to remove the excess flour and keep aside.
- Sieve the plain flour, cocoa powder, baking powder and soda bi-carb in a deep bowl, mix well and keep aside.
- Combine the condensed milk, melted butter, vanilla essence in a deep bowl and mix well.
- Add the prepared sieved plain flour-cocoa mixture and approx. 6 tbsp of water and mix gently with help of a spatula.
- Pour the prepared cake batter into the greased and dusted tin and spread it evenly.
- Sprinkle the salt at the base of a pressure cooker, and place a steel ring stand and a perforated plate over it. Cover it with a lid (with the ring on the lid but without the whistle) and heat on a medium for 5 minutes.
- Open the lid of the pressure cooker, place the cake tin on the perforated plate. Cover it with a lid (with the ring on the lid but without the whistle) and steam on a medium for 20 to 22 minutes or till the cake is done.
- Allow the steam to escape before opening the lid. Keep aside to cool for 10 minutes.
- Invert the tin over a wire rack and tap sharply to unmould the cake or use a knife to loosen the edges of the cake.
- Use immediately or as required.
Nutrient values (Abbrv) per cake
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