CHOCO­LATE CAKE

Hindustan Times (Patna) - Live - - Lifestyle -

Pre-heat oven to 180°C.

Add 2 limes zest and juice to two ap­ples (finely chopped) to make sure they don’t turn brown. Grease your cake pan well. Pre-heat oven to 180°C de­grees.

Pre­pare an 8 inches round cake tin by rub­bing vegetable oil inside the pan and dust with flour. Tap the pan to re­move the ex­cess flour.

In a large bowl, sift the dry in­gre­di­ents - 1 and 1/2 cup maida, half cup co­coa and one tea­spoon soda bi­car­bon­ate.

In a small bowl, whisk 3 eggs. Add su­gar (1 and 1/2 cup su­gar) in batches.

In a large bowl, sift the dry in­gre­di­ents - 1 and 1/2 cup maida, half cup co­coa and one tea­spoon soda bi­car­bon­ate.

Add dry in­gre­di­ents to the wet in­gre­di­ents and mix well.

Pour the bat­ter in the cake tin and bake at 180° C for 40 min­utes. Check for done­ness by prick­ing the cen­tre of the cake with a tooth­pick. If it comes out clean, re­move from oven. Once cooled, de­mould from cake pan, wrap in cling film. In a bowl, add but­ter and with a hand beater, beat till fluffy. •Add 1 cup su­gar and co­coa and beat well again. Add an­other cup of su­gar and vanilla essence. Beat well

Add third cup of su­gar. Beat well for 2 -3 min­utes. The mix­ture may look dry. Add 1 ta­ble­spoon of milk and mix.

Check but­ter­cream for con­sis­tency. It should be fluffy.

Place choco­late cigars on all around the cir­cum­fer­ence of the cake. Place one piece of pra­line in the cen­tre. Make 6 sec­tions on the cake and fill with can­died nuts. Recipe by Aditya Verma from The Mad Hat­ter’s

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