1. Preheat oven to 180°C. 2. Line a baking tray with grease proof paper (non-stick paper). 3. In a wide bowl, beat the eggs, one at a time, until light and fluffy. 4. Fold in the sugar and mix well. 5. Add the cocoa powder and mix well. 6. Fold in the wheat flour and mix thoroughly. 7. Bake at 180C i.e. until a toothpick inserted in the center comes out clean. This takes 40 to 50 minutes. Note: If you are using 2 cake tins, 20 to 30 minutes may be enough. 8. Remove the cake from the tray. 9. Cut into three layers. 10. Now, apply a layer of chocolate truffle, between each layer of cake. 11. Cool the cake completely. 12. Once the cake is down to room temperature, refrigerate it for 30 minutes. 13. Remove the cake from the tin (Note: The cake is sticky and difficult to cut when it is warm). 14. Carefully, remove the crusted surface on the top of the cake. 15. Add the cream as a frosting. 16. Serve with a smile. 17. To prepare the Tart:. 18. Firstly, to prepare the crust, beat the egg in a wide bowl. 19. Add butter and sugar and mix well. Allow it to become a creamy mixture. 20. Fold in the wheat flour and stir it slowly. 21. To prepare the custard, in a pot, boil milk alongwith sugar. 22. Add the custard powder and mix well till it turns into a thick paste. 23. Pour the paste into the tart moulds. 24. Bake at 180C for 10 to 15 minutes. 25. Remove from the oven. 26. Allow it to cool. 27. Once cooled, add the whipped cream and stir it so that there are no knots. 28. Decorate with assorted fruits and serve. 29. Enjoy! ---------------------------------------------------------------------------
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