I feel terrible for not been able to write regularly. Though I took into account the unavailability of internet for the first 15 days of my trip & scheduled my posts, however, I did not take into consideration the speed of internet which will make data upload impossible. Well whatever! This is the post which has been in my draft for last 3 weeks, waiting to be posted. 🙂
I’ve promised V that I’ll acknowledge him for becoming my first subscriber. I guess being a wife has some privileges. Subtle hints & sullen mouth achieve excellent results. 😉 I’m also sort of arm twisting my rest of family members to subscribe. 🙂
2 weeks ago I attended an Eggless Baking Course at Ghaziabad, which is conducted by Anjli Aggarwal of Chocolate Rasoi. I was pretty impressed with not just the content but also with the professionalism. This was noteworthy as being UP & peak summer, electricity is a big reality & problem. So, I was expecting a chaos with no electricity, hot environment, half-hearted effort excused with no electricity. (I had experienced this last summer, around the same time, when I had attended Chocolate making workshop in Ghaziabad at a different place) I’m glad I attended simply for the experience & I personally believe reading from net or book will never give results which one gets by learning hands-on. So though I could bake before the class, I feel I am more confident as a baker now. Over to the recipe –
Preparation Time – 15 minutes
Baking Time – 30 minutes
Ingredients – Recipe source Chocolate Rasoi
- 100 gm – Flour
- 150 ml – Condensed Milk
- 100 gm – Chocolate
- 2 Tbsp – Butter
- 1/2 tsp – Baking Soda
- 1/2 tsp – Baking Powder
- 100 ml – Coke
- 1/2 tsp – Vanilla Essence
- 1/4 cup – Walnuts
- Melt the chocolate in double boiler & allow to it to cool.
- Pre-heat the oven to 180 C.
- Line 8″ baking tin with greased butter paper.
- Sieve flour, baking powder & baking soda together.
- In a separate bowl, whip together butter & condensed milk. Mix in vanilla essence & whip lightly.
- Add flour & coke to the condensed milk batter alternatively. Start & end with flour.
- Slightly warm walnuts for about 30 secs & coat it with flour so that walnuts do not sink to bottom. Warming will help in releasing the oil of dry fruits.
- Now add melted & cooled chocolate to the batter.
- Mix together for 2-3 minutes.
- Add walnuts & just very lightly mix in.
- Pour in the prepared tin & lightly tap it against the work surface. Bake for 15 mins or till done.
For Sauce –
- 100 gms – Chocolate
- 50 ml – Milk
- Mix chocolate & milk together in a wok till they mix well and form saucy consistency.
I served brownie warm with chocolate sauce & a scoop of ice-cream. Bliss 🙂
Tips from Chocolate Rasoi –
- Always add essence in butter or oil mixture as it helps in uniform mixing of essence in the batter.
- To test the readiness of cake or any other baked good do not poke with a tooth pick or tester repeatedly. Tooth pick should be inserted only in the end as it creates a hole & disturbs the hot air around the cake. For any prior checking lightly touch the cake to test.
I’ll be posting more recipes & tips from the workshop soon. I’m looking forward to some more classes from Chocolate Rasoi next summer.
I’ll be giving more details about Chocolate Rasoi & the lady who runs it, in later posts.