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Main Course

Chocolate Cake With Chocolate Icing

Mouthwatering chocolate cake - Chocolate Cake with Chocolate Icing.

Ingredientsfor 10 servings

7 nos Eggs Whites separated
1/2 cup Butter melted
3/4 cup Flour
1 tsp Vanilla
1/4 kg SemiSweetChocolate — shredded
11/2 cup Sugar powder
2 cup Sugar powder
2 tbsp Cocoa powder
6 tbsp Apricot jam
6 tbsp Double cream

Preparation

Step 1
Heat oven to 220C.
Step 2
Grease and flour a 26 cm round baking pan.
Step 3
Using electric beater, beat egg yolks with 3/4 cup sugar and vanilla, until mixture becomes thick.
Step 4
Add cocoa and flour and Stir everything together thoroughly.
Step 5
Add butter and mix together, until batter is smooth.
Step 6
In another bowl, beat egg whites gently with 3/4 cup sugar, until smooth and creamy.
Step 7
Add batter and mix together gently and slowly, using a wooden spoon.
Step 8
Pour mixture into baking pan and bake for about 20 minutes.
Step 9
Reduce heat to 170C and bake for another 10 - 15 minutes or until a knife comes out clean, when inserted in the middle of cake.
Step 10
Remove from oven and leave to cool for about 30 minutes.
Step 11
In a small saucepan, heat and stir chocolate over very low heat, until it melts.
Step 12
Take it off the heat.
Step 13
Add cream and 2 cups of powdered sugar and stir, until sugar dissolves and mixture is smooth.
Step 14
When cake is cold, cut it crosswise into two parts and stuff with jam and cover totally with chocolate sauce.
Step 15
Refrigerate for about 30 minutes, before serving.

Tip

Ghee quality matters enormously in traditional sweets. Use homemade ghee if you can — the flavour is incomparably richer.

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Main Course

Chocolate Cake With Chocolate Icing

Mouthwatering chocolate cake - Chocolate Cake with Chocolate Icing.

Ingredientsfor 10 servings

7 nos Eggs Whites separated
1/2 cup Butter melted
3/4 cup Flour
1 tsp Vanilla
1/4 kg SemiSweetChocolate — shredded
11/2 cup Sugar powder
2 cup Sugar powder
2 tbsp Cocoa powder
6 tbsp Apricot jam
6 tbsp Double cream

Preparation

Step 1
Heat oven to 220C.
Step 2
Grease and flour a 26 cm round baking pan.
Step 3
Using electric beater, beat egg yolks with 3/4 cup sugar and vanilla, until mixture becomes thick.
Step 4
Add cocoa and flour and Stir everything together thoroughly.
Step 5
Add butter and mix together, until batter is smooth.
Step 6
In another bowl, beat egg whites gently with 3/4 cup sugar, until smooth and creamy.
Step 7
Add batter and mix together gently and slowly, using a wooden spoon.
Step 8
Pour mixture into baking pan and bake for about 20 minutes.
Step 9
Reduce heat to 170C and bake for another 10 - 15 minutes or until a knife comes out clean, when inserted in the middle of cake.
Step 10
Remove from oven and leave to cool for about 30 minutes.
Step 11
In a small saucepan, heat and stir chocolate over very low heat, until it melts.
Step 12
Take it off the heat.
Step 13
Add cream and 2 cups of powdered sugar and stir, until sugar dissolves and mixture is smooth.
Step 14
When cake is cold, cut it crosswise into two parts and stuff with jam and cover totally with chocolate sauce.
Step 15
Refrigerate for about 30 minutes, before serving.