There are different kinds of cocoa powders. My most favorite
among all the cocoa powders I have used so far is the one from Nilgris –yes the
non-branded one, packed and sold by Nilgris. Trust me, if you are fortunate to
live in a city where there is a Nilgris, go grab their cocoa powder like.right.now
because it is constantly out of stock. I have used Hershey’s, Cadbury’s, Weikfield,
but they all pale in comparison to the deep, dark, dense chocolaty-ness of the
Nilgris cocoa powder.
It was amazing. Take my word for it. Gooey, soft, melting,
and when paired with vanilla ice cream could transport you to glorious places. This
was my second baking success after the chocolate cake I baked with the basic
cupcake recipe from a good and generous friend. And you have to use salted
butter and a pinch of salt. I don’t know what chemical reaction happens but the
salt creates some kinda special magic among the egg-butter-flour-vanilla
mixture.
Ingredients
All purpose flour - 3/4 cup
Sugar - 3/4 cup
Butter - 100 gms
Vanilla - 1 tablespoon
Eggs - 2, large
Nilgris Cocoa Powder - 3/4cup
Chopped dark chocolate (Bournville Rich Cocoa recommended) - 100 gms
Method
Pre-heat oven to 190 degree celsius. In a thick-bottomed sauce pan, and on very low heat, melt the butter and sugar, add in cocoa powder, and stir until thick and creamy. Add in the flour and stir. Switch off stove and add in the egg one at a time. Stir with a flat tipped spatula. Finally add the chopped chocolates and bake in a disposable tin foil or a foil-lined cake tin. Bake for 15 minutes or until you get moist gooey crumb.
