If the cake is too high it will not get properly baked so choose the right baking tin. Cut into squares and
serve brownies with ice cream.
2 cups rhubarb pieces, fresh or frozen
3-4 Tbs. sugar
1/4 cup water
splash lemon juice
1 container (500 grams) about 1&1/2 cups plain soy yogurt
2 Tbs. raw cashew nut butter
1 tsp. vanilla
1-2 Tbs. powdered sugar Boil milk. Add vinegar. When the milk starts to curdle, keep on fire for 1/2 minute. Remove from heat. Let the paneer cool down to the room temperature.
Sift maida, soda-bi-card, cocoa and sugar and mix well with the spoon. Put all the dry ingredients in the mixing bowl.
Add oil and the paneer along with the water (whey). Add essence. Mix well with a wooden spoon.
Grease a 8 inches square baking tin. Dust with flour. Put the cake batter in it.
Sprinkle walnuts and bake at 1600 for 40 minutes.
Remove from oven. Let it cool down completely. Cut into squares in the tin.
Remove brownies from the tin. Top with chocolate sauce. Warm in a microwave for a minute and serve with ice cream. Decorate platter with powdered sugar and chocolate sauce.