Wed, 24 Dec 2008 18:12:06 GMT

Christmas special by Sanjeev Kapoor

 


CHOCOLATE FUDGE CAKE

Master Chef Sanjeev Kapoor, India's best known chef, is also the celebrity host of TV show Khana Khazana, author of best selling cookbooks, has restaurant franchisees in India and abroad and is the winner of several culinary awards. His mission is evident: to make Indian cuisine the number one cuisine in the world.

Ingredients

Refined flour (maida)              1¼ cups
Baking powder                       1¼ teaspoons
Dark chocolate, chopped         115 grams
Unsalted butter, softened        150 grams
Demerara sugar                      1 cup
Vanilla essence                      1 teaspoon
Eggs, beaten                         3
Hung yogurt                          2/3 cup
Chocolate curls                      to decorate
For frosting
Dark chocolate, chopped         115 grams
Unsalted butter                      60 grams
Powdered sugar                     1 cup
Hung yogurt                          6 tablespoons

Method

1. Preheat oven to 190ºC. Grease one eight-inch round sandwich cake tin and line the base with greased butter paper.

2. Sift flour and baking powder together and set aside.

3. Melt dark chocolate in a double boiler or alternatively melt for a minute on Microwave HIGH (100%). Cream the butter with the sugar until light and fluffy. Beat in the vanilla essence, then gradually add the beaten eggs, beating well after each addition.

4. Stir in the melted chocolate and hung yogurt evenly. Fold in the flour.

5. Pour the batter into the prepared cake tin.

6. Bake in the preheated oven for twenty to twenty five minutes, or until firm to touch. Turn out and cool on a wire rack. When completely cooled, halve the cake horizontally.

7. To make the frosting, melt dark chocolate and butter in a saucepan kept over low heat or alternatively melt for a minute on Microwave HIGH (100%). Stir in the powdered sugar and hung yogurt. Stir the mixture with a rubber spatula until it is smooth, then beat until the frosting begins to cool and thicken slightly. Use about a third of the mixture to sandwich the cooled cake halves.

8. Working quickly, spread the remaining frosting over the top. Decorate the cake with chocolate curls before serving.

Chef’s tip: If the frosting begins to set too quickly, heat it gently to soften and beat in a little extra yogurt if necessary.

Also read
Living it up: The best of 2008, an MSN Special
Special Punjabi Cooking by Sanjeev Kapoor
Something to munch on! by Sanjeev Kapoor
Fish dishes by Sanjeev Kapoor
Delicious dishes by Sanjeev Kapoor
Sanjeev Kapoor's hot and spicy recipes
Yummy sweet recipes by Sanjeev Kapoor
Vegeterian recipes by Sanjeev Kapoor
Sanjeev Kapoor's recipes to tickle your taste-buds

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