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Cocoa Walnut Squares recipe | Eggless Chocolate Walnut Brownies | Indian-Style Chocolate Walnut Fudge |
Tarla Dalal
29 January, 2015
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Cocoa Walnut Squares recipe | Eggless Chocolate Walnut Brownies | Indian-Style Chocolate Walnut Fudge |
These Cocoa Walnut Squares, also akin to Eggless Chocolate Walnut Brownies or an Indian-Style Chocolate Walnut Fudge, offer a delightful treat for chocolate lovers, especially those seeking an egg-free option. This recipe crafts a moist, rich cake base infused with cocoa and walnuts, topped with a luscious chocolate sauce, making it a perfect indulgence for any occasion.
The foundation of these decadent squares is a well-balanced cake batter. It begins by dry-sifting 1 1/2 cups of plain flour (maida) with 1/2 cup of cocoa powder, 1 tsp of baking powder, and 1/4 tsp of baking soda. This ensures all the dry ingredients are thoroughly combined and aerated. In a separate deep bowl, the wet ingredients — 5 tbsp of curd (dahi), 5 tbsp of milk, 1/2 cup of melted butter, 3/4 cup of powdered sugar, and 1 tsp of vanilla essence — are whisked together until well blended.
Once the wet and dry components are ready, the sieved flour mixture is gradually added to the wet ingredients. Along with this, 1/2 cup of water is incorporated, and the entire mixture is combined well to form a smooth, consistent batter. This prepared cake batter is then poured evenly into a greased and dusted 175 mm (7-inch) diameter tin, ready for baking.
The cake is baked in a pre-heated oven at 180°C (360°F) for 30 to 35 minutes, or until perfectly done. You can tell it's ready when the cake starts to pull away from the sides of the tin and feels springy to the touch. Once baked, it's removed from the oven, allowed to cool in the tin for 10 minutes, then inverted onto a plate and gently tapped to unmould the sponge. This cooling and unmoulding process helps maintain the cake's integrity.
Adding another layer of indulgence is the simple yet rich chocolate sauce. To make it, 1/4 cup of powdered sugar, 2 tbsp of butter, 2 tbsp of cocoa powder, and 5 tbsp of milk are combined in a broad non-stick pan. This mixture is cooked on a medium flame for just 1 minute, with continuous stirring, ensuring a smooth and glossy consistency. Finally, 1/2 tsp of vanilla essence is stirred in for an extra touch of aroma, and the sauce is set aside.
To complete the Cocoa Walnut Squares, the cooled cake is cut into 16 equal squares. Each square is then generously topped with a little of the prepared chocolate sauce, and finally, sprinkled with 1/4 cup of chopped walnuts (akhrot). These squares are best served immediately, allowing you to savor the fresh blend of moist chocolate cake, rich sauce, and crunchy walnuts, making them an irresistible treat for any chocolate dessert enthusiast.
Tags
Preparation Time
10 Mins
Cooking Time
None Mins
Total Time
10 Mins
Makes
16 squares
Ingredients
For The Cake
1 1/2 cups plain flour (maida)
1/2 cup cocoa powder
1 tsp baking powder
1/4 tsp baking soda
5 tbsp curd (dahi)
5 tbsp milk
1/2 cup melted butter
3/4 cup powdered sugar
1 tsp vanilla essence
For The Sauce
1/4 cup powdered sugar
2 tbsp butter
2 tbsp cocoa powder
5 tbsp milk
1/2 tsp vanilla essence
Other Ingredients
1/4 cup chopped walnuts (akhrot)
Method
For the cake
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.
For the sauce
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.
How to proceed
Cut the cake into 16 equal squares.
Top each square with little of the sauce and finally sprinkle some walnuts over it.
Serve immediately.
Cocoa Walnut Squares recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 158 cal |
| Protein | 2.6 g |
| Carbohydrates | 19 g |
| Fiber | 0.9 g |
| Fat | 8.1 g |
| Cholesterol | 19.1 mg |
| Sodium | 59.9 mg |
Click here to view Calories for Cocoa Walnut Squares
The Nutrient info is complete
Anant Sharma
Oct. 16, 2013, 10:53 a.m.
Article is professionally written and more informative to the diabetic person like me. Now i have information what to eat in my diet to control my diabetes and weight also. Peanut butter made at home, baked eggplant with curd, Brocooli-bajra snacks is healthy & tasty.
Rohit
March 25, 2013, 10:25 p.m.
Cocoa walnut squares.. it is so chocolaty.. I enjoyed making this recipe.. I served this with ice-cream.. and it was just tasting too good.. I served this in short glasses topped with ice-cream.. for a party.. Thank you for this recipe..
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