There’s nothing in the world that compares to the feeling of laying your hands on a rich, luscious, chocolate cake. It’s capable of making gloomy days bright and bringing joy to the depressed. But you know what’s really sad? Allergy to gluten, which is a protein present in wheat. But gluten-allergy no longer means that you have to go through life deprived of desserts. This healthy gluten-free chocolate cake made with jowar flour is your answer to beat the allergy and enjoy a hearty chocolate cake. Decorate this one with cream, cherries and chocolate and you are in for a sweet treat. Here’s the recipe.
Ingredients:
1 cup jowar (white millet) flour
4 tbsp cocoa powder
1 tsp baking powder
½ cup fresh thick curd (dahi)
½ cup milk
1 cup powdered sugar
4 tbsp melted butter
½ tsp vanilla essence (optional)
2 tsp melted butter for greasing
2 tbsp jowar (white millet) flour for dusting
Method:
1. Sieve the jowar flour, cocoa powder and baking powder together and keep aside.
2. Combine the curd, milk, powdered sugar, melted butter, vanilla essence and whisk well.
3. Add the jowar flour-cocoa mixture and 2 tbsp of water and fold with help of a spatula.
4. The batter should be of dropping consistency.
5. Grease the cake tin with butter on all the sides.
6. Dust with jowar flour and sift to ensure uniform distribution of the flour. Shake and tap the tin to remove the excess flour.
7. Pour the prepared cake batter into a greased and dusted 175 mm. (7″) diameter tin and spread it evenly.
8. Bake in a pre-heated oven at 180°c (360°f) for 50 to 55 minutes or till done.
9. The cake is ready when it leaves the sides of the tin and is springy to touch.
10. When ready, remove from the oven, invert the tin over a plate and tap sharply to unmould the sponge.
11. Serve immediately.
Here’s the video:
Image courtesy: Shutterstock
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