Pressure Cooker Chocolate Cake
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This recipe has been viewed 573195 times
If u do not have margarine, you can use unsalted butter for the same. This is a simple and full-proof recipe to get a perfect chocolate sponge cake. Must try this pressure cooker cake its yummy.
- 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 and baking powder in a deep bowl and keep aside.
- Combine the dark chocolate and 1 tbsp of milk in a bowl and microwave on high for 30 seconds. Mix well and keep aside.
- Combine the butter and sugar in a deep bowl and beat it using an electric beater till smooth.
- Add the eggs, one at a time and beat it using an electric beater till it light and fluffy.
- Add the vanilla essence, plain flour-baking powder mixture, melted chocolate and the remaining 2 tbsp of milk and fold gently using 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 and steam on a slow flame for 25 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.
This recipe was contributed by renuka.nichkaode on 28 Mar 2016
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