Fine Chocolate Tart, Guitar Cake With Milk Chocolate Sponage And Steamy Hot Chocolate by Zarnak Sidhwa

Jan 19, 2013
Rating: 1 Star2 Star3 Star4 Star5 Star (2 Votes)
Views: 3977
Licensed Content: This video is being displayed with permission. Click here for details.

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
  • Eggs  2
  • Vanilla essence  1/2 tsp
  • Milk  1 cup

Method:

  1. Mix flour with baking powder and baking soda.
  2. 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.
  3. 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

Method:

  1. 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.
  2. Tip the mixture into a large bowl, add the egg yolk, and add just enough ice cold water to bring the pastry together.
  3. Turn out into a work surface dusted with more flour and cocoa and roll out the pastry about 3 inches larger than the tin.
  4. Carefully lift the pastry into the tin to neaten the edges and trim the excess pastry.
  5. Fit a piece of baking parchment into the tart shell, fill with beans and chill in the refrigerate for 3 minutes.
  6. Removed the pastry case from the refrigerator and bake in a preheated oven, 190 degree C for 15 minutes.
  7. To make the ganache filling, chop the chocolate and put in a bowl with the softened butter.
  8. Bring the cream to the boil, then pour into the chocolate stiring well, continue string well to make sure the chocolate is melted completely.
  9. 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

Method:

  1. Put cocoa powder in a saucepan.
  2. Stir in milk a bit at a time until cocoa liquefies; add remainder.
  3. Add chocolate chips; melts over medium heat, stirring occasionally.
  4. Bring to boil, stirring occasionally.
  5. Remove from heat; stir in vanilla and pinch of salt.
  6. 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

Comments (0)
You must be logged in to comment