NO OVEN CHOCOLATE CAKE/CHOCOLATE CAKE (EGGLESS)IN A KADAHI

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NO OVEN CHOCOLATE CAKE/CHOCOLATE CAKE (EGGLESS)

Do you love baking and always crave cakes but don’t have an oven? No worries! A kadahi or wok at home will play the role of the oven if you are passionate about baking like me. Actually, you can stay happy and contented with limited resources to fulfill your passion. Before buying an oven I used to fulfill my passion for baking in a pan, a kadahi, or a pressure cooker.

Yes, you read it right. A kadahi can be successfully converted into an oven. For this, we have to spread the salt or the sand at the bottom of the wok and heat it at the full flame for 10 minutes. The wok should be covered with a lid to heat it evenly from all sides. Now the rustic or desi oven is ready for baking. Do place the cake tin over the hot salt or sand and bake the cake at low flame till perfection by covering the wok with a lid. The cake baked in a kadahi with the above technique gives equal results to baking in an oven. Although it takes a little longer, the patience pays you delightfully as you enjoy the softest ever chocolate cake

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ON TO THE RECIPE
Prep Time- 10 minutes
Baking Time – 70-80 minutes at low flame
Type – Baking in a wok (no oven baking)
Author  – Bharti Dhawan

ALL YOU NEED FOR AN EGGLESS CHOCOLATE CAKE

• All-purpose flour (maida) – 1 cup (135 gms )
• Butter at room temperature – 100 gms
• Powdered sugar – 100 gms
• Baking chocolate (70% cocoa)  – 100 gms
• Thick curd (yogurt) at room temperature – 100 gms
• Baking powder  – 1 tsp
• Baking soda – a pinch (1/4 tsp)
• Chocolate chips or shavings – 3-4 tsp
• Cashew  (halved) – 10 nos

PREPARATION TO BE DONE
1 – Add 1 cup salt to a kadahi and spread evenly
2 – Heat the kadahi at high flame for 10 minutes and cover it with a lid. Switch off the flame and make the cake batter
3 – Grease nicely the cake tin with butter and place a butter paper at the bottom

WALKTHROUGH

1 – Sieve together the flour, baking powder, and baking soda.  Keep aside the flour mix

2 – Take a saucepan and melt butter and the chocolate together at a very low flame to prevent it from burning (stir continuously while the chocolate melts)

3 – Add powdered sugar and whisk until the mix become light and fluffy

4 – Add thick curd(yogurt) and whisk again to incorporate well
* whisking nicely helps ariation  and bakes a fluffy cake

5 – Add flour mix in three batches and mix  gently but nicely

6 – Pour the batter into the prepared tin and give a few taps to avoid the air bubbles

7 – Place the cake tin on the salt layer in the kadahi and cover it with a lid. Keep the flame at a possible low

8 – When the cake is baked 25%, spread evenly the chocolate shavings and cashew on top. Cover the lid again and allow to bake at low flame

9 – It took 80 minutes to bake my cake. Always check the cake by inserting a knife or a toothpick.  If it comes out  clean, the cake is done to perfection

10 – Allow the cake to rest for 8-10 minutes in the kadahi. Unmould the cake when it cools down completely (keep patience for the best results)

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