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1 cup or 150 gm dark chocolate
3/4 cup all-purpose flour/ wheat flour
1/2 cup or 100gm butter
1/2 cup cocoa powder
1 cup powdered sugar
1 tsp vanilla essence
2 eggs
1/2  cup chopped walnut

In a bowl, sieve together flour, cocoa powder and keep aside.

Take microwave safe bowl and melt dark chocolate and butter on lowest microwave temperature.

In a beater or you can use blender to whisk eggs and sugar till light and fluffy.

Add melted dark chocolate in egg-sugar mixture.

Mix well and add sieved flour and cocoa powder in it. Mix well.

Add walnuts. Mix.

Grease mould with butter and pour into the batter. Garnish few walnuts on top.

Pre-heat oven at 190°C and bake it for 20-25 minutes. Check by piercing knife or fork.

Slice and serve!


1. Sieve together flour, baking powder and cocoa powder

2. Add dark chocolate and butter in microwave safe dish.

3. Melt it in double-boiler or microwave on low temperature (you can set the temperature of microwave by referring it’s help book)

4. It’s done. Keep aside.

5. In a beater or your can use hand blender, beat well eggs.


6. Add powdered sugar and beat more.

7. Now add melted dark chocolate in it.

8. Add sieved flour and cocoa powder in it.

9. Mix well.

10. Add walnuts generously.

11. Grease mould with butter.

12. Pour in the batter and garnish with walnuts.

13. Bake it for 20-25 minutes in pre-heated oven.

14. It’s ready.

15. Slice and serve!

Highlands Bar & Grill in Birmingham was named America’s most Outstanding Restaurant at the James Beard Foundation Awards in Chicago on Monday night. Highlands pastry chef Dolester Miles was also named best in the country, making the restaurant the runaway winner at the awards. A panel of chefs, restaurateurs, and food journalists gave chef and owner Frank Stitt’s modern Southern restaurant the honors. The other big winner of the night was Seattle’s Edouardo Jordan, whose JuneBaby was named best new restaurant in America; he was also named Best Chef Northwest for his restaurant, Salare. “People always talk about Portland [Oregon] as the Pacific Northwest restaurant city,” said Jordan. “But they’re like the cool kid with a new name every season. Seattle is showing we are an ongoing force.” He doesn’t credit the rise of Inc. for his restaurants’s successes, although owner Jeff Bezos has dined at Salare. “Seattle has always had big companies—Boeing, Microsoft. They come in and eat, but it’s the people in the city who are making it happen. They’re more engaged than anyone gives them credit for.” The James Beard Foundation Awards recognize restaurants, wine programs, chefs, designers, restaurateurs, cookbook authors, and journalists from around the country. The awards, established in 1990, have recognized industry leaders such as Union Square Hospitality Group’s Danny Meyer and Daniel Humm and Will Guidara of Eleven Madison Park. While it may not have been a good year for such famed restaurant cities as New York and San Francisco (which won only two chef and beverage awards, including Best Service at Zuni, and the Best Chef West winner Dominique Crenn), it was a very good year for women. Gabrielle Hamilton of Prune in New York was named Outstanding Chef in the U.S, and Missy Robbins of Lilia in Brooklyn was named Best Chef New York. Forty percent of this year’s nominees were female. Women won many of the major awards, including Caroline Styne, who was named Outstanding Restaurateur for Lucques Group in Los Angeles. Forty percent of the winners of the regional chef awards were women; last year, that number was 30 percent. For the first time, voters were encouraged to consider qualities beyond food, wine, and ambiance, including respect and integrity. This follows accusations of sexual harassment against such past Beard winners as Mario Batali and John Besh.

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