Tag Archives: chocolate

Chocolate Brownies in the Pressure Cooker

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Although it was a beautifully sunny day today, the backlog of everyone’s dirty clothes meant that the washing machine had priority over the mini electric oven.

So, this is my latest experiment at cooking cakes in the pressure cooker and I wanted to give brownies a go . This time, I decided to make a chocolate pudding and wanted to try out the idea of one with a sauce. I wasn’t sure what the result would be in the pressure cooker, but it worked out perfectly and was delicious.

CHOCOLATE BROWNIES

INGREDIENTS

    • 85g butter
    • 1 cup sugar
    • 1/3 cup cocoa powder
    • 2 tablespoons water
    • 1 teaspoon vanilla extract
    • 2 large eggs
    • 1 cup all-purpose flour
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1/2 cup walnuts, roughly chopped

    METHOD

    1. Line a 7″ cake tin with baking parchment.
    2. Place a heatproof bowl over a saucepan with some boiling water.
    3. Add the butter and melt over the heat.
    4. Stir in the sugar and cooked until melted
    5. Take the pan off the heat and whisk in the cocoa powder, water and vanilla until smooth.
    6. Add the eggs and beat well.
    7. Add the flour, baking powder, and salt and continue whisking
    8. Fold in the walnut pieces.
    9. Pour the cake mix into the cake tin.
    10. Pour 1 cup of boiling water into the pressure cooker and place a silicone mat on the bottom.
    11. Carefully lower the cake tin into the pressure cooker.
    12. Cover and bring to pressure.
    13. Turn down the heat and cook for 20 minutes.
    14. Turn off the heat and leave for 10 minutes.
    15. Quickly release the pressure and leave the tin on a baking rack for another 10 minutes.
    16. Remove the brownies from the pan and leave to cool.
    17. Serve with ice cream or cream.

NOTE: If using a normal oven, cook the brownies at 160ºC (bottom + fan) on a central rack for 20-25 minutes.

 

Chocolate Self-saucing Pudding

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Here’s my second experiment with baking sponges in the pressure cooker. This time, I decided to make a chocolate pudding and wanted to try out the idea of one with a sauce. I wasn’t sure what the result would be in the pressure cooker, but it worked out perfectly and was delicious.

CHOCOLATE SELF-SAUCING PUDDING

INGREDIENTS

For the sauce:

  • 2 tbsp cocoa
  • 50 g soft brown sugar
  • 200 ml hot water

For the sponge:

  • 80 g soft butter
  • 80 g soft light brown sugar
  • 65 g self-raising flour
  • 3 tbsp cocoa powder
  • ½ tsp baking powder
  • 3 eggs

METHOD

  1. Butter the pudding basin.
  2. Make the sauce by putting the cocoa and sugar into a small bowl and using a wooden spoon mix in some of the hot water to make a smooth, runny sauce.
  3. Put all the pudding ingredients into a mixing bowl and beat until smooth.
  4. Pour the pudding mixture into the basin and pour the sauce mixture over the top.
  5. Cover with foil and tie a piece of string around the top to secure..
  6. Put 2 cups of boiling water in the pressure cooker and place a silicone mat on the bottom.
  7. Gently place the pudding basin on the bottom of the cooker.
  8. Cover the basin with a small plate and close the lid of the pressure cooker.
  9. Bring up to pressure and then turn down the heat and cook for 30 minutes.
  10. Quick release the pressure.
  11. Serve with vanilla ice cream or cream.

Fudgy Chocolate Brownies

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fudgy chocolate brownies

FUDGY CHOCOLATE BROWNIES

For various reasons, I prefer to bake cakes without butter if at all possible and this recipe ticks all the boxes in terms of fudgy, chocolaty brownies. It is quick and easy to make and can be made on the BAKE program in the breadmaker.

 fudgy chocolate brownies

Fudgy Chocolate Brownies

This recipe is delicious and can be whipped up in no time at all.

 

INGREDIENTS

  • 1/2 cup sunflower oil
  • 1 cup sugar
  • 2 eggs
  • 1/4 teaspoon baking powder & 1/2 cup plain flour or 1/2 cup self-raising flour
  • 1/3 cup cocoa powder
  • 1/4 teaspoon salt

METHOD

  1. Line a round or square 7″ (18cm) baking tin with baking parchment or grease and flour the tin.
  2. Measure out the flour, salt and cocoa into a bowl.
  3. Cream the oil and sugar together in a bowl.
  4. Break in the eggs and beat well.
  5. Add the dry ingredients and stir thoroughly.
  6. Spoon into the tin.
  7. Bake in the breadmaker on the 1-hour BAKE programme or in a hot oven for 20 minutes.

Chocolate frigerator cake

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This is another recipe for the cherry season. Because I was making it for the party, I used one of those aluminium trays from Mercadona for two packs of chocolate.  Any mixed fruit will do – cranberries, cherries, walnuts, nuts, dried apricots, raisins, etc. and you basically add the amount below or as much/many as you think the chocolate will take. You can also do it with milk chocolate if you prefer. The quantities in brackets are the measurements for the party and for two packs of chocolate.

CHOCOLATE FRIDGE CAKE:
350g (500g) plain chocolate
150g (215g) unsalted butter
175g (250g) digestive biscuits – broken with a rolling pin in a bag into small pieces
300g (428g) mixed fruit.
honey

Melt chocolate and butter. Add everything. Put in tin. Put in fridge. Eat.