CUSTARD TRUFFLE CAKE

INGREDIENTS
For Base Layer
3 eggs
1 cup powdered sugar
100 gm dark chocolate
3 tbsp butter
1/2 cup all-purpose or whole wheat flour (I used whole wheat flour)
1 tsp baking powder
1/2 cup chopped walnuts


For Second layer
2 cups milk
3-4 tbsp custard powder
75 gm dark chocolate or 1/2 cup cocoa powder
1 tsp coffee powder
1 tbsp butter
1 cup crushed chocolate wafers (optional)
choco chips and tutti-fruity for garnishing


METHOD
Sieve flour, baking powder and keep aside. In a bowl, mix together eggs and sugar. Beat still sugar dissolves completely.
Take another microwave safe bowl, add butter and dark chocolate. Melt in microwave (keep eye while melting to avoid burning).

In egg-sugar mixture add flour and melted chocolate. Mix it well. Add walnuts.

Grease mold with butter and pour batter in it.

Bake it in pre-heated oven at 190°C for 20-25 minutes.

Keep it out from oven and let it come down to room temperature.

For Second layer:
Dissolve custard powder in cold milk or water.
Dissolve coffee powder in hot boiling water and keep aside.

In heavy bottomed pan, warm milk, add dark chocolate and let it melt completely. (You can add cocoa powder as substitute of dark chocolate). Once dark chocolate is incorporated well add dissolved custard and mix well. Let it cook till mixture thickens. (It should be thick)

Turn off the flame and add sugar and dissolved coffee. Mix well.



Let mixture come down to room temperature.

Sprinkle crushed chocolate wafers all over. it's optional, I had these so added to give some crunchiness.

Spread this mixture all the prepared cake. (Both cake and custard should be of room temperature). Generously sprinkle chopped walnuts all over

Keep in fridge for at least 4-5 hours.

Cut into square and garnish with choco-chips and tutti-fruity.


Pictorial:

1. Beat well sugar and eggs till sugar dissolves completely.

2. In microwave safe bowl, add butter and dark chocolate.

3. Melt it on low temperature.

4. Mix flour and melted dark chocolate in egg-sugar mixture.















5. Mix well.

6. Add walnuts.

7. Grease mold with butter.

8. Pour the batter.

9. Bake it for 20 minutes at 190°C in pre-heated oven.

10. Dissolve coffee in hot water and custard powder in cold water/milk.

11. Take heavy-bottomed pan, add milk and dissolve dark chocolate in it.

12. Once chocolate is completely dissolved add custard in it.

13. Mix it well and cook till it thickens. Remove from fire and add sugar and mix well.

14. Now add dissolved coffee powder.

15. Let cake come down to room temperature.

16. Sprinkle crushed wafers all over.

17. Pour custard mixture. (should be of room temperature). Keep in fridge for 3-4 hours. Cut and serve.

18. I used these chocolate wafers.

19. Garnish with choco-chips and tutti-fruity.