Eggless Chocolate Cake (Pressure Cooker)

Tarla.Dalal's picture

Oct. 12, 2015

A chocolate sponge is a very handy piece of cake! And when it can be made in a pressure cooker, its preparation is a piece of cake too! Serve this soft and succulent Eggless Chocolate Sponge Cake warm and fresh off the cooker with a cup of tea, top it with ice-cream to make a delicious dessert, or decorate it to make the prettiest and tastiest - cake in town. Serve along with Herbed Sticks and Banana Pepper Wafers for an exciting evening tea time treat.

Ingredients

Cocoa powder 2 Tablespoon
Plain flour 1 1/4 Cup (20 tbs)
Baking powder 1 1/2 Teaspoon
Soda bi carb 1/2 Teaspoon
Condensed milk 3/4 Cup (12 tbs)
Melted butter 4 Tablespoon
Vanilla essence 1 Teaspoon
Salt 1 Cup (16 tbs)
Melted butter 1/2 Teaspoon (for greasing)
Plain flour 1 Tablespoon (for dusting)

Directions

Making

Grease a 175 mm. (7”) diameter cake tin with butter on all the sides. 

Dust it with plain flour and sift to ensure uniform distribution of the flour.

Turn the tin upside down and tap it to remove the excess flour and keep aside.

Sieve the plain flour, cocoa powder, baking powder and soda bi-carb in a deep bowl, mix well and keep aside.

Combine the condensed milk, melted butter, vanilla essence in a deep bowl and mix well.

Add the sieved plain flour-cocoa mixture and approx. 6 tbsp of water and mix gently with help of a spatula to make a batter of the dropping consistency. 

Pour the prepared cake batter into the greased and dusted tin, spread it evenly using a spatula and tap the tin lightly.

Place the salt at the base of a pressure cooker, and place a steel ring in the centre and place a perforated plate over it. Cover it with a lid (with the ring on the lid but without the whistle) and heat on a medium for 3 minutes.

Open the lid of the pressure cooker, place the cake tin on the perforated plate. Cover it with the lid again (with the ring on the lid but without the whistle) and steam on a slow flame for 35 minutes or till the cake is done.

Remove from the pressure cooker and keep aside to cool for 10 minutes.

Invert the tin over a wire rack and tap sharply to unmould the cake or use a knife to loosen the edges of the cake. 

Serving

Serve immediately or use as required.

Recipe Summary

Difficulty Level: Medium
Cook Time: 38 Minutes
Ready In: 38 Minutes