Cocoa Walnut Squares
by Tarla Dalal

Umm... it is richer than simple cocoa walnut muffins, quite different from brownies, not really a cake, and not a plain loaf either... well, you cannot decipher the Cocoa Walnut Squares because they are not only unique but too mesmerizing to analyze the experience! Made with readily available ingredients and a bit of ingenuity, the Cocoa Walnut Squares use the perfect proportions of cocoa, sugar and butter in the cake as well as the sauce, to deliver a tantalizingly chocolaty experience. The walnuts are a smart addition to this dessert, as too pure a chocolate flavour can get a bit saturating at times.

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Cocoa Walnut Squares recipe - How to make Cocoa Walnut Squares

For The Cake
1 1/2 cups plain flour (maida)
1/2 cup cocoa powder
1 tsp baking powder
1/4 tsp soda bi-carb
5 tbsp curds (dahi)
5 tbsp milk
1/2 cup melted butter
3/4 cup powdered sugar
1 tsp vanilla essence

For The Sauce
1/4 cup powdered sugar
2 tbsp butter
2 tbsp cocoa powder
5 tbsp milk
1/2 tsp vanilla essence

Other Ingredients
1/4 cup chopped walnuts (akhrot)

Method
For the cake

Sieve the plain flour, cocoa powder, baking powder, baking soda and keep aside.
Combine the curds, milk, butter, sugar and vanilla essence in a deep bowl and mix well.
Add the flour mixture and ½ cup of water and mix well.
Pour the prepared cake batter into a greased and dusted 175 mm. (7”) diameter tin and spread it evenly.
Bake in a pre-heated oven at 180°c (360°f) for 30 to 35 minutes or till done.
The cake is ready when it leaves the sides of the tin and is springy to touch.
When ready, remove from the oven, cool for 10 minutes, invert the tin over a plate and tap sharply to unmould the sponge. Keep aside.

For the sauce

Combine the butter, sugar, cocoa powder and milk in a broad non-stick pan and cook on a medium flame for 1 minute, while stirring continuously.
Add the vanilla essence and mix well. Keep aside.

How to proceed