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Tuesday, February 10, 2009

Chocolate Walnut Cake

Valentine’s Day is just round the corner. Valentine’s Day generally means spending time with that special person in your life, exchanging gifts, taking a romantic stroll in the moonlight or a quite night out.

It’s a well established fact that “the way to a man’s heart is through his stomach”.
So here’s a recipe for Chocolate Walnut Cake to woo your sweetheart. It will also add up the fun if your partner is helping you in the process.

First of all let me tell something about Microwave Cooking, which is becoming very popular gradually as time is the main factor for working women and homemakers too.
Microwave cooking is different from conventional cooking, where microwaves high frequency electromagnetic waves) penetrate the food and vibrate at high speed. Heat is produced due to the friction caused ensuring fast cooking and retaining vitamins, natural aroma & juices.

Tips for Baking Cake in a Microwave:

  1. Always use powdered sugar (ordinary sugar is powdered in a mixie) as ordinary sugar gets burnt.
  2. Cake Batter / Mixture should be little thinner than soft dropping consistency. Add a little milk, if necessary.
  3. It is generally advised to use round dishes and not to cover while cooking.
  4. Always give a standing time after the microwave is switched off as the cake seems to be wet and undone.
  5. Let the cake stand for 4-5 mins. The cake will turn dry on standing.
  6. Also remember to cool the cake for 5-10 mins before removing from the baking dish.
  7. Microwave cakes tastes better if eaten after a few hours as they sometimes appear moist if eaten immediately.
  8. One important thing: Baking Dish should only be filled ½ to allow space for the cake to rise properly.

Ingredients:
2 eggs
¾ cup powdered sugar
2 tbsp cocoa powder
1 cup plain flour (maida)
1 tsp baking powder
¼ cup milk
¾ cup butter
1 tsp vanilla essence
2 tbsp chopped walnuts
A pinch of salt

Method:

  1. Preheat oven on convection mode at 180 degree C.
  2. Prepare a 5-6” round, 4-5” deep oven proof dish. Grease paper with a little butter and put into the bottom & all around the dish. Brush with a little sifted flour on the greased paper. Keep aside.
  3. Sieve flour, cocoa powder and baking powder together in a bowl. Keep aside.
  4. Mix 1 tsp of maida to the chopped walnuts and keep aside.
  5. Beat the eggs in a bowl. Add the salt. Mix well. Keep aside.
  6. Beat butter and sugar in another bowl till fluffy.
  7. Add the beaten eggs to the butter & sugar mixture slowly. Add vanilla essence and mix well till creamy and mixture becomes double the volume.
  8. Gradually fold in all the sieved flour & cocoa mixture to the beaten eggs. Add milk to form a slightly thinner than a soft dropping consistency. (Remember to use only a single direction while mixing and not both ways). Add chopped walnuts.
  9. Pour the batter into the greased dish and bake at 180 degree C at lower rack for 35-40 mins at convection mode.
  10. Let it stand for 4-5 mins in the oven. Allow to cool for 5-10 mins and remove from the baking dish.
  11. Decorate with icing and chopped walnuts and chocolate flakes.

Important Cooking Tips:

  1. Remember to pre-heat oven while baking a cake.
  2. Ensure that the cake batter is of a thinner consistency to avoid a dry cake.
  3. Adjust consistency by adding milk to achieve the desired consistency.

Happy Baking!!!

Picture courtesy: google

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