Ingredient:
Sugar 125gm (powdered)
Butter 75gm
Maida 60 gram
Coco powder 20gm
milk 1/2 cup
1 egg
1/2 tsp baking powder
200gm dark chocolate melted in amul cream
little water n wine mixed well for sprinkling
Wine/Rum/Sugar water mix it in little water for sprinkling
1) Cream butter and sugar until light and fluppy for 3 minutes.
2) mix in one egg ate high speed of the mixing machine MM.
3) Filter properly maida and cocopower together in challni. and add half of it in the above batter and put MM in low speed.
4) After 3 minutes of mixing add remaining maida n coco mixture and at low MM mix for 3 min
5) Add baking powder and mix with spatula in 8 half circles or D shape.
6) Bake for 20-25 minutes 325F
For Chocolate Cream CC
1) warm amul cream at low flame continuously steering the spoon. for 2 minutes
2) Add chocolate cubes and off the stove. keep it a side and let choclate melt in d cream
3) Refrigerate this to make it thick to evnly apply on the cake.
7) Remove cake and cut in equal two parts slicing it from the middle layer. Sprinkle or brush wine or rum in water on it this will avoid d puffiness of the cake.
8) Apply thick later of CC
9) Place the other half on it
10) apply CC all over the cake evenly
11) refrigerate it over nyte . this will evenly set the CC on d cake
12) morning again apply CC layer and refrigerate for an hour.
Ready
Sugar 125gm (powdered)
Butter 75gm
Maida 60 gram
Coco powder 20gm
milk 1/2 cup
1 egg
1/2 tsp baking powder
200gm dark chocolate melted in amul cream
little water n wine mixed well for sprinkling
Wine/Rum/Sugar water mix it in little water for sprinkling
1) Cream butter and sugar until light and fluppy for 3 minutes.
2) mix in one egg ate high speed of the mixing machine MM.
3) Filter properly maida and cocopower together in challni. and add half of it in the above batter and put MM in low speed.
4) After 3 minutes of mixing add remaining maida n coco mixture and at low MM mix for 3 min
5) Add baking powder and mix with spatula in 8 half circles or D shape.
6) Bake for 20-25 minutes 325F
For Chocolate Cream CC
1) warm amul cream at low flame continuously steering the spoon. for 2 minutes
2) Add chocolate cubes and off the stove. keep it a side and let choclate melt in d cream
3) Refrigerate this to make it thick to evnly apply on the cake.
7) Remove cake and cut in equal two parts slicing it from the middle layer. Sprinkle or brush wine or rum in water on it this will avoid d puffiness of the cake.
8) Apply thick later of CC
9) Place the other half on it
10) apply CC all over the cake evenly
11) refrigerate it over nyte . this will evenly set the CC on d cake
12) morning again apply CC layer and refrigerate for an hour.
Ready
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