Hello Fellow Foodies! what’s on your plate?

People usually have a sweet tooth, me? I have 32. 🙂 So I was mahabaleshwar, chilling with my courins basically having a mad time, over hot-chocolate and a slice of the yummiest tasting chocolate truffle, ever made. Ah, Chocolate. A week later, when we got home I decided to bake that cake at home. But the microwave was a goner so I ended up using the pressure cooker. Which wasn’t honestly as awesome as I thought, but it tasted just fine! Now because I’m a vegetarian who doesn’t eat eggs, so the recipe is tweaked accordingly.
1 cup plain flour
2 tbsp cocoa powder
1/2 tsp soda bi-carb
3/4 cup condensed milk
1 1/2 tsp (flat) baking powder
4 tsp melted butter
1 tsp vanilla essence
1/4 cup (your favourite soft drink, or fruit juice) – optional
a pinch of salt.
1 brick of sweet brown chocolate – to temper – or drinking chocolate


  1. Sieve the plain flour, cocoa powder, baking powder, salt and soda bi-carb together. Keep aside.
  2. Combine the condensed milk, melted butter, vanilla essence and 3/4 cup of water in a deep bowl and beat well using a whisk.
  3. Temper the chocolate brick using the double boil technique and add it to the condensed milk mixture – whisk well.
  4. Add the sieved flour mixture to the chocolate mixture and mix gently with help of a spatula.
  5. The batter should be of dropping consistency. (should the batter be thicker, you can start by pouring just a little of your juice/soft drink and continue to mix it until the required consistency is achieved.)
  6. Pour the batter into a greased and dusted 175 mm. (7”) diameter cake tin. (if you don’t have a cake tin even a big enough bowl will do the trick – you want your bowl to fit in the pressure cooker comfortably, and have mittens around.)
  7. Bake in a pre-heated oven at 180ºc (360ºf) for 20 to 25 minutes or till done. (or ready the pressure cooker, what you’ll need is water, a ring to support your bowl in the cooker, and someway to take the whistle off – fill the cooker with water – quarter of its capacity, and place the ring, and bowl with the batter in it – close the lid – with the whistle taken off of it and place it on the gas – then leave it on medium flame for 10 minutes, then switch to low flame for the next 40 minutes.)
  8. The cake is ready when it leaves the sides of the tin and is springy to touch. (at the end of the 50 minute cook, turn the gas off, and take the lid off – after the cooker has cooled down a bit – with your mittens – gently take the bowl out of the pressure cooker – again let it cool down – do not under any circumstance put it in the fridge or freeze right away. Wait until after it has cooled down, transfer it on a plate and then proceed to the fridge.)
  9. Invert the tin over a rack and tap sharply to unmould the cake.
I didn’t really have the time for frosting and all so we ate the cake as is. But you don’t have to – check out this link for amazing ways to make (eggless frosting in minutes!) –
Until next time – Be chocolatey!

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