The season of July brings with it monsoon and also the most alluring that – yes, of chocolate. We all indulge in the goodness of cocoa and Chef Ajay Thakur brings the most anticipated chocolate recipes to life.
- Baratiyon Ka Swagat by Hitchki
Ingredients:
Chocolate Cake:
1.Butter: 250 gms
2. Sugar: 180 gms
3. Dark Chocolate: 250 gms
4. Egg: 165 gms
5. Flour: 73 gms
Chocolate Ganache:
1. Cream: 100 gms
2. Dark Chocolate: 120 gms
3. Butter: 15 gms
Pan Pasand Jelly:
- Milk: 200 gms
- Sugar: 23 gms
- Strawberry Crush: 20 gms
- Gelatin: 3
- Pan Pasand: 10 pieces
Method:
CHOCOLATE CAKE
- Mix soft butter and sugar together.
- Now add melted chocolate into it and mix it using spatula.
- Add eggs one by one and mix it when done add all dry ingredients in small small parts . And fold it.
- Now pour into one tray and bake it @170 for 8 min.
- After baking store in fridge and cut it using cutter.
GANACHE :-
- Melt the chocolate and keep it on side.
- Boil the cream and pour it over melted chocolate and whisk it.
- Make sure there no lumps , strain it if required.
- Store in cool place.
PAN PASAND JELLY :-
- Take milk in pan and add panpasand and start heating it .
- When dissolved add strawberry crush and sugar mix ir using whisk.
- Add gelatine and strain the mixture .
- Pour the mixture into the mould 23 gram each . Keep it in fridge to set .
ASSEMBLEY :-
- Cut the fondant cake in round
- Layer the cake using ganache and add some nuts in center.
- Place the pan pasand jelly on top and pipe the ganache around using star nozzle.
- Use candyfloss for garnish.
