Cooking Instructions
- 1
First mix whole wheat flour, cocoa powder, baking soda, salt. If using regular sugar, measure it and powder it. Sieve all the ingredients in a bowl.
- 2
Mix all the wet ingredients.
- 3
Grease a 6 inch square or circle mould. You can also use a cup cake tray. I have used smaller moulds.
- 4
Before you mix all the ingredients, it is important to pre heat the kadhai. Take a heavy bottom kadhai, add salt at the bottom & keep a stand of at least 1 inch height. Cover it & Heat on high flame for about 5 to 7 minutes.
When the Kadhai has been pre heated, mix the dry ingredients into the wet ingredients to make a smooth batter. Make sure you do not over mix the batter. - 5
Pour this batter immediately in to the baking / cake tin & place it instantly on the stand in the Kadhai. Cover it.
- 6
Cook on medium high flame for the first 10 minutes & then reduce the flame to low and cook for the next 20 to 25 minutes. This time depends on the size of the tin. After 30 mins, check the centre of the cake using a skewer or toothpick. If it comes out clean, that means the cake is ready.
- 7
Take a dark chocolate slab, make small cubes and add it in the bowl, add fresh cream to it and microwave it for 30- 40 seconds as required and pour the mixture on the cake and garnish it with sugar sprinkles.
- 8
You can refrigerate the cake before serving
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