I was touched to receive a Triple Chocolate Dessert Cake from Ranita this morning. She took over the kitchen Saturday afternoon and the preparations went on long after midnight. I was sent off to buy the necessary ingredients and given precise instructions as to what she needed. The result- one rich, luscious, gooey, dark chocolate cake. A labour of love indeed. Happy Mothers Day to all the Mums out there and thank you Ranita. Am very proud of your culinary skills.
The Recipe:
125 gms salted butter, cut into pieces; 350gms dark cooking chocolate, chopped; 175 gms soft brown sugar; 3 large eggs; 125 gms maida; 30 gms dark cocoa powder;
2 x 200 gm Cadbury Milk Chocolate, chopped; 200gms almonds, chopped; 1 tsp vanilla essence; 1 x 200 gm Cadbury Milk Chocolate for topping after baking.
500gms tinned sliced peaches, pineapple cubes and fruit cocktail for the topping.
Drain fruits and reserve ½ cup syrup for use. Place the butter and chopped cooking chocolate in a double boiler and heat on moderate flame until both have
melted. Keep aside till needed. Beat the eggs and vanilla essence until thick and fluffy. Fold in the melted chocolate. Sift the flour andcocoa and stir into the chocolate mixture.
melted. Keep aside till needed. Beat the eggs and vanilla essence until thick and fluffy. Fold in the melted chocolate. Sift the flour andcocoa and stir into the chocolate mixture.
Add the chopped Cadbury chocolate and almonds. Pour into a greased 9 inch
rectangular cake tin lined with balking paper, with the paper hanging out on both sides. Bake in preheated oven at 180C for 40 minutes or until skewer
inserted in centre comes out clean. Thoroughly cool and refrigerate for at least 3 hours. Unmould .
With a fork make small holes all over the cake and pour ½ cup syrup reserved from tinned fruits over. Wait 1 hour until surface is fairly
dry. Melt the remaining Cadbbury Chocolate and spread evenly over cake. Refrigerate until set. Arrange the fruits artistically on top and
refrigerate overnight. Serve on Mothers Day with love.
rectangular cake tin lined with balking paper, with the paper hanging out on both sides. Bake in preheated oven at 180C for 40 minutes or until skewer
inserted in centre comes out clean. Thoroughly cool and refrigerate for at least 3 hours. Unmould .
With a fork make small holes all over the cake and pour ½ cup syrup reserved from tinned fruits over. Wait 1 hour until surface is fairly
dry. Melt the remaining Cadbbury Chocolate and spread evenly over cake. Refrigerate until set. Arrange the fruits artistically on top and
refrigerate overnight. Serve on Mothers Day with love.
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