Chocolate Cake In A Pressure Cooker

 A no-bake chocolate cake made on top of a stove. Delicious and spongy - this chocolate cake is a keeper for days when you are craving cake but have no energy. A simple cake recipe with easily available ingredients.

Ingredients

1 Cup Flour

1/4 cup Cocoa Powder

1 1/4 tsp Baking Powder

1/4 cup Butter

3/4 cup Castor Sugar

1/4 cup Water

2 Eggs

1/2 tsp Vanilla Essence

1/8 tsp Salt

6 inch Baking Tin (round and greased)

 

Preparations

In a mixing bowl, sift the flour, cocoa powder and baking powder.

Add in the butter, sugar, salt, water and vanilla, and beat the ingredients using a whisk.

Add the eggs and beat the batter until smooth.

Transfer into the baking tin.

Heat the pressure cooker, covered with the lid but without the pressure, for 3-4 minutes on high heat, then place the cake tin in the empty cooker (do not add water in the cooker).

Close the lid (without the pressure), lower the flame and let it cook until done (about 30 minutes)

 

 

 

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Gluten Free Chocolate Cake

An irresistible gluten free cake made with healthy dark chocolate and ground almonds. Smothered in a rich and thick chocolate ganache. Bake it in the oven or pressure cook it! 

Ingredients of Gluten Free Chocolate Cake

180 gm dark cooking chocolate

100 gm butter

3/4 cup sugar

Salt, a pinch

1/2 cup cocoa powder

2 Tbsp ground almond

3 large eggs

1 tsp vanilla

For the chocolate ganache:

100 gm chopped chocolate

100 gm cream

 

Preparations

Line the bottom of a 7-inch cake tin with parchment paper.

Melt chocolate and butter in a heavy saucepan over medium low heat. Stir until chocolate and butter are melted and smooth.

Add sugar, salt and almonds and reduce heat to low. Now add cocoa powder and stir.

Remove pan from heat. Whisk in eggs, one at a time. Give the mixture a good whisk until it looks smooth and glossy and pour vanilla essence in the end.

Pour batter into prepared pan. In a heated cooker pour sand to about 1/4 th the depth and cover with foil. Place the cake pan in the cooker and cover the lid for about 30 minutes.

In case you want to bake this cake in an oven. Bake it for 25 minutes at 180 degrees C.

The center of the cake should be just firm to the touch. Leave the cake to cool down completely (About 2 hours).

 

Glaze with chocolate ganache.

For the chocolate ganache:

Boil the cream. Pour it over the chopped chocolate and mix it till the chocolate melts completely. Your ganache is ready!

 

 

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Flourless Chocolate Cake

With just five ingredients to work with, this flour-less chocolate cake is quick and very easy to make. Topped with flaked almonds, this cake is a real crowd pleaser! 

Ingredients of Flour-less Chocolate Cake

• 100 Gram Chocolate
• 4 Eggs
• 75 gram Butter
• 100 gram Sugar
• Flaked almonds

Preparations

Break the chocolate into small pieces and melt over hot water.

In a bowl whisk butter and sugar together. As you whisk, add the 4 egg yolks, one at a time.

In another bowl whisk 3 egg whites until frothy.

Let the heated chocolate cool down and pour it into the butter and egg mixture.

Then add the egg white mixture and stir thoroughly.

Pour the chocolate mixture in a floured and buttered oven tray & garnish with flaky almonds.

Set the oven at 175 degrees and bake for about 10 minutes.

Serve the chocolate cake with vanilla ice cream.

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Burnt Sugar Cake

  

This is the heart of the cake. Don't skip it or substitute it with caramel sauce. The flavour won't be the same.

Ingredients:

• ½ cup granulated sugar
• ½ cup boiling water

Method:

1. Place sugar in a heavy-bottomed skillet or saucepan (cast iron works best).
2. Heat over low-medium heat. Don't walk away. Watch it constantly.
3. The sugar will start to melt at the edges. Gently shake the pan to redistribute—don't stir yet.
4. Once about half the sugar has melted, you can stir gently.
5. Continue cooking, stirring occasionally, until the sugar liquefies completely and turns medium brown—think dark amber or mahogany, not light caramel.
6. The moment it reaches the right colour (this happens fast), remove from heat.
7. Immediately add the boiling water. WARNING: It will bubble violently and steam. Stand back. Stir carefully.
8. Return to low heat and stir until any hardened sugar lumps dissolve completely.
9. Measure the syrup. Add water to make exactly 1 cup of liquid. Let cool completely.

Critical Tips for Syrup:

• Use a light-coloured pan if possible so you can see the colour change
• "Burnt" doesn't mean black—stop at dark amber
• The boiling water addition is dramatic but necessary
• Make extra syrup and store it—you'll want to drizzle it over slices

Part 2: The Cake

Ingredients:

• 2¼ cups all-purpose flour
• 1 cup granulated sugar
• 3 tsp baking powder
• 1 tsp salt
• ½ cup butter or shortening, softened
• ⅔ cup burnt sugar syrup (from the 1 cup you made)
• ⅓ cup remaining burnt sugar syrup
• 2 large eggs
• 1 tsp vanilla extract

Method:

1. Preheat oven to 175°C (350°F). Grease and flour two 8-inch or 9-inch round cake pans. Line bottoms with parchment paper.
2. Sift together flour, sugar, baking powder, and salt into a large mixing bowl.
3. Add softened butter and ⅔ cup of the cooled burnt sugar syrup.
4. Beat with an electric mixer on medium speed for exactly 2 minutes. Scrape down sides of bowl.
5. Add the remaining ⅓ cup burnt sugar syrup, eggs, and vanilla extract.
6. Beat for exactly 2 more minutes on medium speed. The batter should be smooth and lighter in colour.
7. Divide batter evenly between prepared pans.
8. Bake for 25-30 minutes for 9-inch pans, or 30-35 minutes for 8-inch pans.
9. Test with a toothpick—it should come out clean.
10. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

Part 3: Burnt Sugar Frosting

Ingredients:

• ½ cup butter
• ¼ cup burnt sugar syrup (you'll need to make a fresh small batch)
• 3 cups powdered sugar
• 3-4 tablespoons milk or cream
• 1 teaspoon vanilla extract

Method:

1. Make a small fresh batch of burnt sugar syrup (¼ cup sugar + ¼ cup boiling water, following the same process). Cool it.
2. In a saucepan, melt butter over medium heat.
3. Add the ¼ cup burnt sugar syrup. Stir to combine.
4. Remove from heat. Beat in powdered sugar alternately with milk until you reach a spreading consistency.
5. Add vanilla extract. Stir to combine.
6. Place the saucepan in a bowl of cold water. Beat constantly until thick enough to spread (about 5-7 minutes).
7. If too thick, add a tiny bit more milk. If too thin, add more powdered sugar.
8. Frost the cooled cake immediately before the frosting sets.

Pro Tips for Perfect Burnt Sugar Cake

The Syrup is Everything: Don't rush the sugar caramelisation. Low heat, constant attention, perfect timing. This is where the magic happens.

Dark Amber, Not Black: Burnt sugar should be dark brown like strong tea or molasses, not black. Black tastes bitter and acrid.

Boiling Water is Critical: Cold water will seize the caramel into hard chunks. Boiling water incorporates smoothly.

Cool Syrup Completely: Hot syrup in the batter creates tunnels and a weird texture. Be patient.

Measure Precisely: This isn't a forgiving recipe. Use proper measuring cups and level off flour.

Two-Minute Beating Intervals: The recipe specifies beating times for a reason. They create a proper structure.

Frosting Timing: The frosting sets quickly. Work fast once it reaches spreading consistency.

Make It Ahead: The cake actually improves after a day. Make it the day before, wrap well, and frost before serving.

Drizzle Extra Syrup: Keep extra burnt sugar syrup to drizzle over slices. Intensifies the flavour beautifully.

Serve at Room Temperature: Cold cake dulls the burnt sugar flavour. Let it come to room temperature before serving.

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

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Cashew Cream Cheese: The Vegan Wonder

 

Time: 10 minutes (including soaking) | Makes: 1 cup

This spread proves that vegan doesn't mean compromising on texture or flavour. When you blend soaked cashews until completely smooth, they transform into something remarkably similar to cream cheese, rich, creamy, tangy, and spreadable. The lemon juice provides the tanginess you expect from dairy cream cheese, while the nutritional yeast (if you use it) adds a subtle cheesy, umami depth. The result is a spread that's lighter than dairy cream cheese but just as satisfying, and it works equally well on bagels, in wraps, or as a base for other flavoured spreads. Plus, it's packed with healthy fats and protein from the cashews.

Ingredients:

• 1 cup cashews (soaked in hot water for 10 minutes)
• 2 tbsp lemon juice
• 2 tbsp nutritional yeast (optional, adds cheesy flavour)
• 1 clove garlic
• 1/2 tsp salt
• 2-3 tbsp water (for consistency)

Method:
Drain cashews. Blend with all ingredients until completely smooth. Add water gradually for the desired consistency.

Pro Tips:

• Soak cashews in boiling water for faster results
• Add herbs (chives, dill) for a flavoured version
• Add smoked paprika for a smoky flavour
• Refrigerate overnight to thicken further

Uses:
Bagels, toast, veggie wraps, and cream cheese alternative

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

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Chipotle Mayo: The Spicy Favourite

  

Time: 2 minutes | Makes: ¾ cup

Sometimes you want heat without pain, smokiness without overwhelming spice, and creaminess that ties it all together. That's chipotle mayo. The chipotle brings smoky, earthy heat that builds gradually rather than hitting you all at once. The mayonnaise mellows everything out and makes it spreadable, while the lime juice adds brightness that cuts through the richness. It's the spread you make when regular mayo feels boring, but you don't want to go full hot sauce. The best part? It takes literally two minutes. Mix, taste, adjust, done. Perfect for when you want your sandwich to have a bit of kick without requiring actual cooking skills.

Ingredients:

• ½ cup mayonnaise
• 2 tbsp chipotle paste (or 1 tbsp regular chili paste)
• 1 tsp lime juice
• ½ tsp garlic powder
• Pinch of salt

Method:
Mix everything. That's literally it.

Pro Tips:

• Start with less Chipotle, add more to taste
• Add honey for a sweet-spicy version
• Mix with sour cream or yoghurt for a lighter version
• Add smoked paprika for extra smokiness

Uses:
Chicken wraps, fish tacos, veggie burgers, quesadillas

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

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Sun-Dried Tomato Spread

  

Time: 5 minutes | Makes: 1 cup

Sun-dried tomatoes are tomatoes that had all their water removed, which means all their flavour has been concentrated into these intense, sweet-tart, slightly chewy bits of tomato goodness. When you blend them into a spread, you get this deep, complex, umami-rich paste that tastes like you simmered tomatoes for hours when you actually just opened a jar and pressed a button. The cream cheese or hung curd softens the intensity and makes it spreadable, while the basil adds freshness to balance the concentrated tomato flavour. This spread is bold; a little goes a long way. It's the one you make when you want your sandwich to have serious flavour personality.

Ingredients:

• ¾ cup sun-dried tomatoes (oil-packed)
• ¼ cup cream cheese or hung curd
• 2 cloves garlic
• 2 tbsp olive oil
• 1 tbsp fresh basil
• Salt and pepper to taste

Method:
Drain sun-dried tomatoes (save oil). Blend everything until smooth. If too thick, add reserved oil.

Pro Tips:

• Oil-packed tomatoes are softer and blend more easily
• Add pine nuts for extra richness
• Mix with regular mayo for a milder version
• Add chilli flakes for a spicy kick

Uses:
Turkey sandwiches, panini, grilled cheese, crackers

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs