Скачать или смотреть Nooven/microwave Hot chocolate cake in kadhai

👉Ingredients (1 small pan, 2–3 servings)
For the cake layer

•Maida (all-purpose flour) – ½ cup
•Cocoa powder (good quality, unsweetened) – 3 tbsp
•sugar – ¼ cup (or more to taste)
•Baking powder – ½ tsp
•Baking soda – ¼ tsp
•Salt – 1 pinch
•Thick curd – 2 tbsp
• Warm Milk – ¼ cup + 1–2 tbsp as needed ( if using butter in winters)
•Oil or melted butter – 3 tbsp (oil makes it extra moist, butter gives richer flavour; mix is best)
•Vanilla essence – ½ tsp
•Chopped dark chocolate or choco chips – 2 tbsp (for extra decadence)

👉For the self-saucing layer:
•Brown sugar or regular sugar – 3 tbsp
•Cocoa powder – 2 tbsp
•Hot water or hot milk – ½ cup (more chocolatey with milk)
•A few drops vanilla
•1 tbsp grated dark chocolate (optional, but makes sauce richer)

👉Stove setup
•Use a heavy-bottom kadhai or deep pan with a lid.Place a stand/steel ring/plate inside so your cake tin does not touch direct flame.
•Preheat on lowest flame for 10 minutes with lid on.Line a small round aluminium tin/steel bowl (4–5 inch) with butter and dust with cocoa or flour.

👉Batter: making it moist and chocolatey
•In a bowl, sieve maida, cocoa, baking powder, baking soda and salt.In another bowl, whisk sugar, curd, oil/butter, milk and vanilla until smooth and slightly frothy.Add dry ingredients into wet in two parts, gently folding.
•Adjust with 1–2 tbsp extra milk if needed – batter should be thick but pourable, like idli batter.Fold in chopped dark chocolate/choco chips at the end. Do not overmix.Pour batter into prepared tin and level the top.
•Self-saucing layer:In a small bowl, mix sugar and cocoa (for topping).Sprinkle this dry mix evenly all over the batter – it should fully cover the surface.
•Mix hot water or hot milk with vanilla and grated dark chocolate until dissolved.Very gently pour this liquid over the back of a spoon all over the top of the cake so the cocoa-sugar layer doesn’t break.It will look watery and wrong – that’s exactly what creates the sauce.