Flour less chocolate cake

-
I know it's been some time since my last post.
I have been little busy with our move into our new home. It's been a great experience and am thrilled to start cooking in my new beautiful stainless steel gas cook top and other beautiful appliances.
I cannot wait to take some gorgeous pics and share with you guys.
Till then here is a recipe for flour less chocolate cake.
Ingredients:

  1. bittersweet chocolate: 2 1/4 cups coarsely chopped
  2. unsalted butter, cut into six pieces:3/4 cup more for the pan
  3. large eggs: 5
  4. granulated sugar: 1  cup
  5. pure vanilla extract: 1 1/2  teaspoons
  6. salt: 1/4  teaspoon
  7. unsweetened cocoa powder:1/4 cup,  more for the pan
Procedure 
Position a rack in the middle of the oven and heat the oven to 300 degrees F. 
Lightly butter the bottom of a 9x2-inch round cake pan and line it with a round of parchment. 
Lightly butter the parchment and the sides of the pan and dust with cocoa powder. 
Tap out any excess.
Melt the chocolate and butter in a medium metal bowl set in a skillet of barely simmering water, stirring with a rubber spatula until smooth. 
Remove the bowl from the water bath and set aside to cool slightly. 
In the bowl, combine the eggs, sugar, vanilla, salt, and 2 tablespoons water. 
Beat on medium high speed until the mixture is very foamy, pale in color, and doubled in volume, 2 minutes. 
Reduce the mixer speed to low and gradually pour in the chocolate mixture. 
Increase the speed to medium high and continue beating until well blended, about 30 seconds. 
Add the cocoa powder and mix on medium low just until blended, about 30 seconds.
Pour the batter into the prepared pan. 
Bake until a pick inserted in the center comes out looking wet with small gooey clumps, 40 to 45 minutes. 
Let cool in the pan on a rack for 30 minutes.
If necessary, gently push the edges down with your fingertips until the layer is even. 
Run a small knife around the edge of the pan to loosen the cake. 
Cover the cake pan with a wire rack and invert. 
Remove the pan and parchment and let the cake cool completely. 
Transfer to a cake plate. Cover and refrigerate the cake until it's very cold, at least 6 hours or overnight.
And then enjoy with you family.
I hope you enjoy it .
Till then Happy Blogging
Rakhee

Comments

Post a Comment

Popular posts from this blog

Chicken Biryani in Rice cooker

-
Image
I bought a new rice cooker few days back and since then haven't stopped experimenting on it. I used to think its just for cooking rice or steaming meat and veggies. I went through the whole recipe book that came along with it but ended with nothing. It has great recipes but they are not exactly what we prefer to eat. So I did a little research on my own. I have always made biryani the same way layering the half cooked chicken and half cooked rice and cook it over the heater in a cover pot. But most of the time I ended up with a small of portion of the masala, chicken and rice burning .So would go to a restaurant and eat briyani rather than going through all the trouble. After buying the rice cooker I decided to give chicken biryani one more shot in the rice cooker. I thought what the heck it can't be any worst :) And I am glad that I tried. It turned out amazing. It had every thing one looks for in a good biryani, aroma, flavor and juicy chicken. So here we go... Ingredients: C
Read more

Anda Tarkari (Egg Curry)

-
Image
As promised here I am with the recipe for egg curry or as we say anda aloo jhola. Ingredients: Eggs: 4 boiled Potato: 1 large cut into 4-6 pieces Tomato: 1 medium finely chopped Onion: 1 medium finely chopped Ginger Garlic paste: 2 tbsp Red Chilli Powder: 1 tbsp Turmeric Powder: 1 tbsp Cumin Powder: 1/2 tbsp Coriander Powder: 1 tbsp Cinnamon Stick: 1/2 inch Whole cardamon : 4 Salt: as per taste Sugar: a pinch Bay Leaf:1 Oil: 3 tsp Procedure: In a pan heat 1 tsp of oil. Fry the potato chunks till slightly golden all sides. Peel the boiled eggs and sprinkle a pinch of turmeric powder on them, mix well and fry in the same pan as potatoes till slightly golden all over. Remove form heat at keep aside. In a deep kadhai or pan heat rest of the oil and add a pinch of sugar. As the sugar starts to caramelize add the bay leaf and chopped onion with a pinch of salt and cook till onion turn golden brown. Add red chilli powder and cook till the raw smell is gone. Add
Read more

Green Papaya Curry

-
Image
The unripe green papaya can be eaten cooked, usually in curries, salads, and stews. Green papaya is used in Southeast Asian cooking, both raw and cooked.  Papaya fruit is a rich source of nutrients such as provitamin A carotenoids, vitamin C, B vitamins, lycopene, dietary minerals and dietary fibre.  Back at my mom's place we had a big garden where she used to grow all types of vegetables, Papaya, Banana, Tomato, green chillies and the list go on and on. If you have ever grown a papaya you know its like never ending fruits and there is always so much you can eat. Mostly my Mom would pick them before they are ripe and use them in santula or dalma. Here I am sharing the santula recipe that uses green papaya. Ingredients: Papaya: 1 medium cut in small cubes Potato: 1 small cut into cubes. Cumin seeds: 1tsp Green Chilli: 1-2 cut length wise. Tomato: 1 small cut into cubes. Turmeric Powder: 1 tsp Roasted cumin and red cilli Powder: 1 tsp (Look for the recipe in t
Read more