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Ingredients for Guitar Cake With Milk Chocolate Sponage:
Caster sugar 1 cup
Butter 1 cup
Flour 1 cup
Cocoa powder 1/3 cup
Baking powder 1/2 tsp
Baking soda 1/4 tsp
Salt a pinch
Vanilla essence 1/2 tsp
Milk 1 cup
Mix flour with baking powder and baking soda.
Beat butter with sugar in medium speed, till 4 minutes or till the mixture turns creamy, then add eggs 1 by 1 keep beating on medium speed, then add vanilla essence, sifted cocoa powder, and in the end add one table spoon of flour, then 1 tbsp of milk keep adding whole amount of milk and flour step by step.
Bake the mixture in a grease cake tin for 30-35 minutes on 180 Degree C.
Ingredients for Fine Chocolate Tart:
Plain flour 150 gm
Cocoa powder 2 tsp
Icing sugar 2 tsp
Salt a pinch
Cold butter 50 gm
Egg yolk 1
Ice cold water as required
Ingredients For Ganache Filling:
Plain chocolate 200 gm
Unsalted butter 2 tbsp
Double cream 250 ml
Chocolate curls to serve
Lightly grease 9 inch loose based or tart tin, sift the flour, cocoa, icing sugar, and salt into food processor, add the butter and process until the mixture resembles fine breadcrumbs.
Tip the mixture into a large bowl, add the egg yolk, and add just enough ice cold water to bring the pastry together.
Turn out into a work surface dusted with more flour and cocoa and roll out the pastry about 3 inches larger than the tin.
Carefully lift the pastry into the tin to neaten the edges and trim the excess pastry.
Fit a piece of baking parchment into the tart shell, fill with beans and chill in the refrigerate for 3 minutes.
Removed the pastry case from the refrigerator and bake in a preheated oven, 190 degree C for 15 minutes.
To make the ganache filling, chop the chocolate and put in a bowl with the softened butter.
Bring the cream to the boil, then pour into the chocolate stiring well, continue string well to make sure the chocolate is melted completely.
Pour into the pastry case and chill for 3 hours serve decorated with chocolate curls.
Ingredients for Steamy Hot Chocolate:
Cocoa powder 1/4 cup
Milk 1 liter
Chocolate chips 1 cup
Vanilla extract 1 tbsp
Salt a pinch
Whipped cream as required
Put cocoa powder in a saucepan.
Stir in milk a bit at a time until cocoa liquefies; add remainder.
Add chocolate chips; melts over medium heat, stirring occasionally.
Bring to boil, stirring occasionally.
Remove from heat; stir in vanilla and pinch of salt.
Ladle into mugs; top with whipped cream, if desired.
Recipe of Fine Chocolate Tart, Guitar Cake With Milk Chocolate Sponage And Steamy Hot Chocolate by Zarnak Sidhwa in Food Diaries on Masala TV
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