Recipe of Ultimate Hazelnut Whole Wheat Rava Chocolate Cake – Cooker Cake Recipe

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The ingredients needed to make Hazelnut Whole Wheat Rava Chocolate Cake – Cooker Cake Recipe:

1. Prepare 1 cup Rava*
2. Take 1 cup Whole wheat flour
3. Take 3/4 cup Powdered brown Sugar
4. Get 4 tbsp Cocoa powder
5. Take 1/2 cup Oil
6. Prepare Little warm milk – 1 & 1/4 cups
7. Make ready 1/2 tsp Baking soda
8. Take 1 tsp Baking powder
9. Make ready 1 tsp Vanilla essence
10. Get 1 pinch Salt
11. Take 1 mix of Hazelnut, roasted sunflower seeds, pumpkin seeds – 1/4 cup (each 3 tbsp)

Good news is that this chocolate cake can be made without oven in pressure cooker. Using whole wheat flour instead of all-purpose makes this a contender for the best-tasting cookie ever! The word cookie comes from the Dutch word for cake, "koekje". Plz tell me. bcz I have no micro oven.

Steps to make Hazelnut Whole Wheat Rava Chocolate Cake – Cooker Cake Recipe:

1. Dry ingredients: Shift sooji, whole wheat flour, cocoa powder, salt together and keep it aside. - Wet ingredients: In a grinder add oil, and powdered brown sugar, milk, vanilla essence. Grind them until smooth.
2. Mix dry and wet ingredients together. Keep aside for 30 minutes (covered). - After 30 minutes add baking soda, baking powder and mix it well. - Put batter into a greased baking pan. Sprinkle topping over cake and with help of spatula press topping gently.
3. Tap the cake pan on a countertop to release any large air bubbles. - Put the cake pan into the preheated pressure cooker and bake it for 1 hour.
4. Tips : - - Grind rava in a mixer for 15 seconds. If using fine sooji no need for grinding. - Adjust sugar according to your taste. - Baking time may vary. - If the batter looks dry after 30 minutes. Add 2-4 tbsp of milk and mix it well. - You can add nuts of your choice. - If baking in Oven: Bake in the preheated oven at 180 deg Celsius or around 360 Fahrenheit for about 1 hour. The baking time may vary. So keep checking the cake after 40 to 45 minutes.
5. Pressure Cooker Method: - - Grease the baking tin with oil and dust it by sprinkling whole wheat flour over greased surface evenly. Pour the mixture into the greased baking tin. - - Important Notes: - - Use the baking tin of 6 inches in diameter, so that it can easily get into the pressure cooker. - Use a 5-liter pressure cooker. It should be big enough to hold the baking pan. - Baking Tin should be made of Aluminium.
6. If baking tin comes into direct contact with the base of the pressure cooker, it can burn (overbake) the cake. So use a pressure cooker container which has big holes in it or any aluminum small stand. - No gasket and whistle are needed. Remove them before baking. - Don’t add water to the pressure cooker.
7. How to Bake In A Pressure Cooker? - - Heat the pressure cooker on high heat for 2 minutes. Use sea salt or sand as a layer inside a cooker. Put a steel stand on a layer of salt or sand. - Now put the cake tin containing the cake batter (Do not put water inside the pressure cooker). - Close the pressure cooker lid and do not put the whistle on the lid. Remove the gasket (rubber ring) from the lid.
8. Lower the flame after 2 minutes. Let it bake for 50 -60 minutes on low flame. After 60 minutes check the cake with a knife, if the mixture does not stick, it means the cake is done. - If batter still sticks to knife then again bake for another 10 minutes. Do not open the lid immediately. - Eggless Pressure Cooker Cake is ready.

The word cookie comes from the Dutch word for cake, "koekje". Plz tell me. bcz I have no micro oven. Ingredient Note: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential Chocolate Tart with Hazelnut Shortbread Crust. Followed directions as written and it turned out perfectly for me. It was very moist and did not have the.

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