Creme Chocolate cake

 

Ingredients:

For Creme(Cream Custard):

 

Cream - 200ml

Sugar - 2tbsps

Egg yolks - 2

Vanilla essence - 1/4tsp

Chocolate sponge cake

For chocolate sauce:

Cocoa powder – 2tbsps

Corn flour-1 1/2tsps

Sugar – 2tbsps

Water – 150ml

Butter – 2tsps

Method:

 

Creme ( Cream custard):

1.     Make caramel and pour into the ramekins and keep aside.

2.     For Cream warm cream and take bowl add egg yolks, sugar and vanilla essence and stir with electric mixer until sugar dissolve.

3.     Next add the cream in the egg York mixture and mix well.

4.     Now pour the cream into the caramel ramekins.

5.     Place the ramekins into a tray and pour enough water to come halfway up their outside.

6.     Place the tray in the oven and bake for 170 ° C - 45minutes.

7.     Remove the remove the ramekins from the oven and cool to room temperature and keep in the refrigerator for 3 to 4 hours.

Chocolate sauce:

1.     For chocolate sauce mix all ingredients and cook about 2 to 3 minutes stirring continuous till sauce become thick.

 

Assembling:

 

1.     Take the chocolate sponge cake and cut into round shape with the help of a round cutter & matching the size of Creme now cut the round cake in to three equal slices.

1.     Now place one cake slice in the plate on top of it place a half portion of Creme built it up by placing another slice of cake over it place the remaining portion of Creme finally place the last slice of cake over it.

2.     Pour chocolate sauce over the cake and Creme tower, covering the upper layer completely and filling the rest bottom of the cake.

3.     Decorate as desire.