Whole Wheat Brownie Cake

As you all know, I and my husband left our Mumbai home in March this year, and we plan to go whenever his office reopens. Which, clearly, doesn’t look like soon. Whenever I used to crave a food dessert in Mumbai, I hardly had to bake anything at home. There were too many options out there. But I can’t say the same for Rohtak, which is why, I make things myself.

I’m at my MIL’s kitchen these days, and there was something I couldn’t crack till now. Baking. As there’s no oven in the kitchen, most of my baking dreams don’t exist (as if my baking skills are at par). But recently, when my dear friend, Vaidehi Venkatraman, shared a brownie recipe with me, I saw a ray of hope. Her suggestions are almost always the best. And, so, I couldn’t skip this cake recipe without trying. Little did I imagine, it turned out to be one of the best cakes I have made.

Baking cannot change your life, but it can surely heal your woes and lessen your heartache. My story idea rejections were lending me too much of anxiety, you see. Coming back to this cake. Try out these simple yet drool-worthy brownies that I made without oven, and I guarantee you’ll be on cloud nine.

Recipe inspiration: My Terrace Kitchen

Ingredients:

Whole-wheat flour – 1 and a 1/2 cup, sugar (I used regular one) – 3/4 cup, Dutch processed cocoa powder (I recommend mild flavour by Indian Natives) – 1/2 cup, almonds and walnuts – 1/4 cup, Olive oil – 4 tbsps, Makhan (homemade butter) – 1/2 cup (this should be melted before use), Baking powder – 1/2 tsp, Baking soda – 1/4 tsp, Vanilla essence (didn’t have extract) – two drops, Milk – 3/4 to 1 cup

How to set your skillet/kadai for baking

Put a packet of salt (empty the entire packet) in the skillet and place a steel stand on it. Take the biggest skillet available in your kitchen and cover it with a lid. You need to preheat it for 5-8 minutes on medium flame.

Method

1. Roast the nuts and keep aside (or add salt and a tsp of water to it, let it rest for 15 minutes and roast well as suggest by the Terrace Kitchen in her YouTube video).

2. In a huge bowl, add in the dry ingredients. Mix it well with a whisker. Then, add in the oil and other liquid ingredients. Add milk for consistency, as per your liking. We are not looking at a runny batter or a really thick one. It should be somewhere between the two. Then add the nuts and keep some for garnish.

3. Now, place a butter paper (if you don’t have it, spread some ghee on a normal white piece of paper – as once suggested by Kabita’s Kitchen) or aluminium foil on your cake pan. Don’t ever forget this. Without this, there are high chances your brownie cake will stick on the vessel. Make sure it is filled with the batter upto 3/4 of its size only. Don’t fill the pan with too much cake batter, as you’ll be baking in the kadai and you’d want to avoid spillage.

4. Take some salt and put it in the kadai. Preheat it for 10 minutes, then, dump the cake pan on a steel stand and cover it well with a lid.

5. After ten minutes, put the flame from medium to low. I checked after 30 minutes and it was not done (pushed a knife in the middle of the cake). After another 10-15 minutes, the cake cooked perfectly and didn’t stick as well; thanks to the foil.

6. Pull the cake out with the help of the foil after 15 minutes. Enjoy!

Taste Memory Talks: Series One—Tejasvi Chandela

Meet Jaipur-based Tejasvi Chandela, who is all set to take the baking world by storm. Here, she talks about her favourite desserts that she’s had around the world and gives us an update on her creative life.

Since the past few years, chef and entrepreneur Tejasvi Chandela took it all in her stride to excel in what she went on to do in life. From studying at Le Cordon Bleu in Paris to doing her masters in chocolate making at EPGB, Barcelona, she has come a long way to reach where she has. Today, she enjoys the sweet taste of success, as she is the proud co-founder of All Things—an artisanal chocolate label, and runs Dzurt (cafe and pâtissière) and Cut Chocolate Cake (a studio kitchen) for imparting workshops.

The current lockdown scene, however, has helped her push the envelope in terms of reaching out to more people and share her baking expertise with. Apart from doing tutorials on YouTube and on her social media page, she is busy reading (her current read is Macarons by Pierre Herme) and penning her first cookbook. The cherry on the cake is the time she gets to spend with her baby girl and family. “I’m trying to stay motivated as much as I possibly can. There are good days and bad days—but I’m sailing through it like everyone else,” says Tejasvi.

Know her signature style

Tejasvi likes to give her personal touch to everything she makes in the kitchen. She takes inspiration from her travels, experiments at her All Things’ factory space with the assorted bars of chocolate and finally, uses her mastered French techniques to lend her own touch to the recipes she’s had since childhood. “I like to stay true to what I love to eat, and bring that to the table. For instance, I love S’mores. So, I decided to get my own version at Dzurt (her pâtissière and cafe in Jaipur). I have got a S’mores Choux Bun, which is basically a choux bun with a chocolate cremeux filling, a brûléed marshmallow fluff on top with a house-made graham cracker stuck on the side,” says Tejasvi.

Debunking baking myths 

For Tejasvi, one should always have fun while baking. “Baking is therapeutic and I genuinely believe that the mindset in which the cake was made is exactly how it turns out in the end. Having said that, I find the cut-and-fold method while making a cake batter a waste of time. It means nothing and rather, incorporates air in the batter. Your cake should never be over-beaten once the dry ingredients go in, as that will make the cake even more dense. Just mix the batter with a whisk first and finish it off with a spatula,” she says.

A baking trick she swears by 

“Foil paper is my go-to buddy in the kitchen. It’s a fabulous thing to play with. Many a time, I use steel/aluminium rings (bottomless) to bake my cakes. While I do that, I just place a piece of foil underneath and scrunch it up from all sides and this gives me the perfect mould,” says Tejasvi, and adds, “If your cake is fully baked on the top, but, is raw from the inside, you can gently place a piece of foil paper on top of the mould and save the cake from burning or browning the top.”

Much-loved dessert moments 

Thinking about her favourite food memories, Tejasvi recalls, “Every Sunday, my father would make banana flambé for us kids. Even now, there are times when we pester him to make it.” She fondly remembers the first time she got to taste what she calls the best tea cake in the world—the Victorian sponge cake. “I had it for the first time next to the Windsor Castle, which was very close to my university in London. The feeling of sitting in the garden on an English summer day and eating a slice of that heavenly cake—I’ll never ever forget that taste,” says Tejasvi. When her classmate made Brigadeiro—a traditional Brazilian dessert—for her, she knew she could never forget the taste for a long time. “I was studying in Paris at the time. My Brazilian bestie, Lulu, and I took a weekend off and went to see my god mother at Les Sables-d’Olonne. I remember entering a grocery store, where Lulu picked up a can of condensed milk, dark chocolate, butter and cream. We went back to our apartment and she made Brigadeiro and it blew my mind,” says Tejasvi.

Predicting the future 

“Honestly, post-pandemic, I really hope our businesses can sustain. Looking at the current scenario, our industry is going to take a huge hit. Nevertheless, I hope chefs remain inspired and something amazing comes out of this. Wishful thinking can do no harm,” she says.