This is a wholesome cake for the calorie conscious vegetarians, as it does not contain eggs or butter. The use of whole wheat flour is a good fiber supplement. Tastes like any other chocolate cake and can be served as a dessert topped with any plain flavoured ice cream. You can also finish this with your choice of frosting. I like this with a cup of hot strong filter coffee!
We found this recipe in a traditional baking recipe collection passed on by a friend, a hotel management graduate who was running restaurant in Bangalore along with many others that are followed by even 5 star hotels!
Ingredients:
1. Whole Wheat Flour - 175Gms
2. Plain Sugar - 75Gms
3. Brown Sugar or Demerara Sugar - 50Gms(To get that dark colour)
4. Unsweetened Cocoa Powder - 3 Tbsp
5. Plain Curd - 200Gms
6. Vanilla essence - 1/2 Tsp
7. Refined Vegetable Oil - 4Tbsp
8. Baking Powder - 1 1/4 Tsp
9. Baking Soda - 1/2 Tsp
10. Salt - 1/2 Tsp
11. Milk - QS(Optional)
Method:
Powder both the sugars.
Beat curd with powdered sugar and salt.
Add baking powder, soda and mix well.
Leave aside for 2-3 mins.
Now add the flour and cocoa powder. Beat well with the cake mixer.
Add vanilla essence.
Add oil and mix gently. Don't beat.
If you want, you may add little milk to get the right consistency, maximum 1/2 cup.
Grease the cake mould and preheat the oven at 180° C or 350° F.
Pour the dough into the mould and bake for 30mins or in a microwave oven for 6 mins.
Once baked and done(Test with a toothpick), transfer to the wire tray and allow to cool.
Slice thin and top with a slice of any plain flavoured ice cream topped with chocolate sauce and serve as a dessert.
Slice horizontally and apply chocolate sauce over the cut surface, place the upper half and then cut into wedges.
Alternately, sprinkle powdered sugar, cut into wedges and serve.
Chocolate Sauce:
Heat 250Gm Dark Chocolate with 100ML fresh whole cream in the microwave for 1-2 Mins.
We found this recipe in a traditional baking recipe collection passed on by a friend, a hotel management graduate who was running restaurant in Bangalore along with many others that are followed by even 5 star hotels!
1. Whole Wheat Flour - 175Gms
2. Plain Sugar - 75Gms
3. Brown Sugar or Demerara Sugar - 50Gms(To get that dark colour)
4. Unsweetened Cocoa Powder - 3 Tbsp
5. Plain Curd - 200Gms
6. Vanilla essence - 1/2 Tsp
7. Refined Vegetable Oil - 4Tbsp
8. Baking Powder - 1 1/4 Tsp
9. Baking Soda - 1/2 Tsp
10. Salt - 1/2 Tsp
11. Milk - QS(Optional)
Powder both the sugars.
Beat curd with powdered sugar and salt.
Add baking powder, soda and mix well.
Leave aside for 2-3 mins.
Now add the flour and cocoa powder. Beat well with the cake mixer.
Add vanilla essence.
Add oil and mix gently. Don't beat.
If you want, you may add little milk to get the right consistency, maximum 1/2 cup.
Grease the cake mould and preheat the oven at 180° C or 350° F.
Pour the dough into the mould and bake for 30mins or in a microwave oven for 6 mins.
Once baked and done(Test with a toothpick), transfer to the wire tray and allow to cool.
Slice thin and top with a slice of any plain flavoured ice cream topped with chocolate sauce and serve as a dessert.
Slice horizontally and apply chocolate sauce over the cut surface, place the upper half and then cut into wedges.
Alternately, sprinkle powdered sugar, cut into wedges and serve.
Heat 250Gm Dark Chocolate with 100ML fresh whole cream in the microwave for 1-2 Mins.
2 comments:
I came here from Google images searching for authentic Chicken 65 as I was not happy with the look of the same that was served at Nagarjuna. We have recently moved to Bangalore and love Andhra cuisine.
You have such a wonderful variety of recipes on your blog. Am going to try out some for sure ... starting with the Andhra chicken. Great blog! :-)
Thank you.
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