For this u'll need 200 gms. of maida, 3 eggs, 2 spns. baking powder, 100ml. ghee/oil/unsalted butter, 150 gms. sugar,
Beat the eggs till light & fluffy, add the ghee/oil & continue beating, now add sugar & keep beating further, add the maida & baking powder & mix well to form a smooth batter
Pour it in a greased baking tin so that it fills in till 2/3 of the tin's height
Keep about 2 tbspns. of this mixture aside, to this add 2 spns. cocoa powder & mix well
If it is too thick add a spoon of milk to it but the consistency should be thick only
Pour this unevenly... here & there into the tin filled with the batter & run a knife through the batter at one or two places in different directions
Now bake this cake at 180 degrees for approximately half an hour in a preheated oven
Insert a knife & check to see if it's done or not, the knife should come out clean
Let it stand in the oven for 5 mins., then take out & let it stand for another 10 mins. before removing from the tin
FOR THE EGG-LESS VERSION :
Put 1/2 tin milkmaid instead of the eggs & add 1spn. baking powder & 1spn. baking soda instead of 2 spns. mentioned above, rest everything remains same.
Once the cake completely cools down to room temperature
Take some raw cooking chocolate, these are easily available in market in form of large chocolate bars,
take about 1 cup of it broken into pieces & melt it in a double boiler or microwave for 1 min.
Now pour this on top of the cake & immediately spread towards all sides to cover it completely
Refrigerate it for about half an hour to set it & then dust some icing sugar on top
This cake can be easily kept for a week !
Beat the eggs till light & fluffy, add the ghee/oil & continue beating, now add sugar & keep beating further, add the maida & baking powder & mix well to form a smooth batter
Pour it in a greased baking tin so that it fills in till 2/3 of the tin's height
Keep about 2 tbspns. of this mixture aside, to this add 2 spns. cocoa powder & mix well
If it is too thick add a spoon of milk to it but the consistency should be thick only
Pour this unevenly... here & there into the tin filled with the batter & run a knife through the batter at one or two places in different directions
Now bake this cake at 180 degrees for approximately half an hour in a preheated oven
Insert a knife & check to see if it's done or not, the knife should come out clean
Let it stand in the oven for 5 mins., then take out & let it stand for another 10 mins. before removing from the tin
FOR THE EGG-LESS VERSION :
Put 1/2 tin milkmaid instead of the eggs & add 1spn. baking powder & 1spn. baking soda instead of 2 spns. mentioned above, rest everything remains same.
Once the cake completely cools down to room temperature
Take some raw cooking chocolate, these are easily available in market in form of large chocolate bars,
take about 1 cup of it broken into pieces & melt it in a double boiler or microwave for 1 min.
Now pour this on top of the cake & immediately spread towards all sides to cover it completely
Refrigerate it for about half an hour to set it & then dust some icing sugar on top
This cake can be easily kept for a week !
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