INGREDIENTS
200 grammes of 70% cacao dark chocolate.
140 g of butter, or 3/4 cup.
Sugar, 1 cup (245 grammes).
60 ml or 1/4 cup curd or yoghurt
Vanilla extract, 1 teaspoon.
112 cups (215 g) of white flour.
60 g of cocoa powder, or 1/4 cup.
Baking powder, 1/2 tsp.
14 tsp. of baking soda
1/4 tsp. salt
milk, 1/4 cup.
INSTRUCTIONS:
Chop 200 grammes of dark chocolate roughly first. I used dark baking chocolate with 75% cocoa content.
Over the chocolate, pour the melted butter.
Until the chocolate has entirely melted, stir frequently.
Add 1 cup of sugar now, and whisk until the sugar dissolves.
add 1/4 cup curd and 1 teaspoon vanilla essence as well.
Stir thoroughly until the mixture becomes silky and smooth.
1 12 cups flour, 34 cup cocoa powder, 12 tsp baking powder, 14 tsp baking soda, and 14 tsp salt should be added to the sieve.
Cut and fold to thoroughly combine.
slowly stir in 1/4 cup milk as the batter thickens and becomes smooth. Avoid over-mixing to avoid rubbery, chewy cake.
Fill the square cake mould with the cake batter.
Cook the cake.
becomes chewy and rubbery.
Fill the square cake mould with the cake batter.
The cake should be baked for 30 minutes at 356 degrees Fahrenheit or 180 degrees Celsius.
Finally, have pleasure in cutting your preferred shape out of an eggless brownie cake.
The chocolate brownie recipe can be too complicated for deserts and might not be as simple to follow as creating any cake recipes. In actuality, it took me three tries to get this brownie's texture just right. Most truffle recipes that are available are made using egg yolks, making them simpler to produce than eggless chocolate brownie recipes. The right amount of baking powder, unbleached flour, cocoa powder, and soda must be used to make the recipe.
