Flourless Fudge Cake Recipe | Food Diaries | Zarnak Sidhwa | Dessert

Method :
Melt butter and chocolate, stirring until combined. Remove from heat and cool slightly. Add sugar and mix to combine. Whisk in eggs 1 at a time until fully incorporated, then stir in almond essence and cocoa powder until smooth. Pour batter into greased and lined 9” pan and bake at 180 degrees c until just set in center, 25 to 28 minutes. Cool cake in pan on wire rack, then remove from pan and let cool completely. Dust with cocoa and serve with whipped cream.

Method :
Soak both the lentils in 4 cups of water overnight. To make the vada batter, once the lentils are soaked and puffed up, remove the excess water and keep aside (keep the water for later use). In a blender or food processor add the soaked lentils, peppercorns, ginger and 1/4 cup water and blend to form a smooth and thick batter and a fine consistency of the lentils. Transfer the batter in a large bowl and whisk it for 2 minutes to make it fluffy. In a large pan heat 2 cups of oil. Pour some batter at a time in the hot oil. Keep space between each vada to expand while cooking. Using a flat slotted spatula, fry the vada on both sides until they fluff up and become golden brown. Remove the cooked vada and keep on kitchen towel to soak excess oil. Similarly, fry all the vadas and let them cool.