Three most loved things in the world- Oreo, Chocolate & Cake. And here we bring you a delicious amalgam of the three. This blend can make you go week in the knees. Keep reading to get a new obsession added to your list. What makes this blog different is I’m going to help you make it in a pressure cooker. Yes, you read it right! Let’s ditch our new age-baking-made-easy-friend, The Oven! This recipe has some cool things, you’ll get to know further.
Too much of words, right? Let’s get baking…
Below are the ingredients you’d need.
- 3 Big Packets of Chocolate Oreo Biscuit.
- 1 ½ Cups of lukewarm milk.
- 2 TBSP of grounded/powdered sugar.
- 1 TBSP of Baking soda.
- 2 TSP of Cocoa Powder.
- 1 TSP of Vanilla Essence.
- 2 Small cups of Sea salt or sand.
- 2 TSP of Refined oil or butter.
- An Aluminum cake molding pan.
- Heavy & thick bottomed 5 to 6-liter Aluminum cooker.
With this recipe, you can serve 3-4 people and it takes 30-40 minutes to cook depending upon the amount of heat. And if you wish to bake this same cake in an oven because you cannot wait this long, simply preheat your oven at 180 degrees and place the baking pan inside and set it for 10-15 minutes. But keep checking in between. It clearly depends on the moisture of the cake.
Here’s the recipe:
Since we are not using flour, crush all the Oreo biscuits that you have in a grinder. I personally crush it with a rolling pin and beat them all up inside the packet itself. (I know, LOL!) Now that you have the flour alternative. In this, add cocoa powder, baking powder/soda, sugar, vanilla essence and blend it well in the blender. Next, pour the milk in the mixture and again blend it in the blender.
Once everything’s blended well, pour this thick batter into the baking pan that you’re going to use. Before you pour the batter, grease it with the oil or butter. Lay down a butter paper if you’d like it. I personally don’t use that. Oh btw, did you notice the binding agent that’s going to hold the mixture? There isn’t any. We used milk for the moisture and since it’s not flour you won’t be needing any binding agent.
Now for setting up the cooker:
- Use sea salt or sand as a layer between the pressure cooker and the pan.
- Remove the gasket (rubber ring) and went weight (whistle) from the lid.
- Recommended cooking on low flame.
- Use an aluminum cake pan because steel pans can make your cake burn. The aluminum cake pan that you use should be able to take dry heat. And must fit inside the cooker.
Prepare for the magic:
- Remove the gasket and went weight.
- Add cups of sea salt and spread it evenly.
- Now place the cooker on low flame on the stove top. Keep the flame low or sim.
- Keep a heatproof rack in the cooker.
- Place the cake pan on the rack.
- Secure the lid tightly & firmly!
- Cook the cake on a low flame. Keep checking in the middle with the help of a toothpick.
- Bake it till the toothpick comes out dry. It can depend on the heat honestly. There is no fixed time for it to get baked fully.
Now when you have the cake ready, you can wait for it to cool down. Or enjoy it while it’s hot. You can add chocolate sauce on top of it you wish to. Enjoy the delight!