Tupperware catalogue ,i could not resist myself from trying this. Though actually recipe called for Hazelnut powder,as i couldn’t find it in my grocery shop i have used Walnut powder. It was such a wonderful treat for my taste buds that too along with chocolate ganache,It was so chocolaty………..,yum!
Ingredients:
Category:Non Veg | Cuisine:Continental|Course:Dessert
Prep Time:5 Minutes|Cooking Time:25 Minutes|Serves:8-10
Cooking Chocolate:60 grams ( Approx 4 Tbsp)
Instant Coffee Powder:2 Tbsp
Egg Separated:2
Unsalted Butter: 2 Tbsp
Sugar:2 Tbsps
HazelNut / Walnut Powder:2 Tbsp
Cinnamon Powder:1/4 Tsp
For Ganache:
Chocolate Chopped:50 Grams
Fresh Cream:50 ml
Method:
For Cake:
Melt Chocolate over double boiler,add butter,whisk coffee powder,egg yolk.Do not overheat or the egg start cooking.Remove from heat and keep it aside.
Beat Sugar with egg white till stiff peaks.
Gently fold into melted chocolate mixture stir in walnut powder and cinnamon powder.
Grease the cake tin,Pour to the mould and bake in preheated oven at 180deg Celsius for 20-25 minutes or till the tooth pick inserted in the center comes out clean. Once done ,keep it aside to cool.
For Ganache
Bring cream to boil,add chopped chocolate,mix well and set aside. to cool.
Once cooled keep in refrigerator for 5-10 minutes,so that it becomes stiff to smear on the cake.
To Assemble
Once the cake cooled cut into two discs,sandwich ganache.
Top the cake with ganache and sprinkle some chopped walnuts.
