Lets make it sweet
14 Feb 2015 1:00 AM GMT
Sponge
Almond Paste 150 Gm
Sugar 45 Gm
Egg Yolk 2 Each
Egg 1 Each
Butter 35 Gm.
Egg white 2 Each
Sugar 45 Each
Flour 35 Gm
Cocoa Powder 25 Gm
Method
Mix almond paste sugar butter and egg yolk together until light and fluffy add egg in it and continue mixing sieve flour and cocoa powder together keep at site. Best egg white and sugar together until stiff fold in with first mix than add flour mix it well spread this on baking pan and bake @ 170 °C for about 15 to 20 minutes.
Noughat
Powder Sugar 90 Gm
Pectin 3 Gm
Butter 70 Gm
Glucose 70 Gm
Roasted chopped almonds 100 Gm
Method
Melt glucose and butter together in a thick bottom pan mix pectin and powder sugar together than add into first mix add the almonds in last and mix nicely altogether keep this mix in refrigerator for few minutes. Roll this very thin and bake it @ 150 °C for 15 minutes or until golden brown in color.
Vanilla sauce
Fresh Cream 150 Ml
Milk 125 Ml
Egg yolk 4 each
Sugar 30 Gm
Vanilla Bean ¼
Method
Mix yolk and sugar together, boil cream and milk together with vanilla add yolk mix init when first boil comes stir continuously for few minutes and remove immediately from the stove. Pour warm sauce over the chocolate for both milky ganash and mousse, quantity as required in the recipe.
Milky Ganash
Vanilla sauce 140 Ml
Yuzu juice 20 Ml
Milk Chocolate 200 Gm
Praline paste 10 Gm
Gelatin sheets 2 Each
Method
Soak the gelatin in iced water. Pour warm vanilla sauce over the chocolate add gelatin praline paste and yuzu juice in it and mix it nicely.
Mousse
Vanilla sauce 200 Ml
Dark Chocolate 130 Gm
Fresh whipped cream 240 Ml
Gelatin sheets 2 Each
Method
Pour warm vanilla sauce over the chocolate add presoaked gelatin in it mix it well than fold in with whipped cream.
Assembling
Use the cake ring of frame place sponge at the bottom and apply thin layer of ganash over the sponge than place the noughat all over than pour the chocolate mousse refrigerate until set. Cut the cake with heart shape cutter and cover it with extra ganash decorate with little chocolate hearts as shown in the picture. Celebrate your valentine day with this amazing chocolate desert.
Hot Chocolate
Souffle
Eggs – 4 no
Butter – 80 gm
Chocolate – 100gm
Flour – 45 gm
Icing sugar – 80gm
Method :
Melt the chocolate and butter over indirect steam from boiling water underneath.
Mix eggs and icing sugar gently.
Mix all the above mixtures together. Fold in the flour and mix gently.
Grease small moulds from inside and dust with flour. Pour the chocolate mixture in it and place on a baking tray.
Bake in a preheated oven at 200 degree centigrade for 6 mins. Demould and serve hot.
Almond Paste 150 Gm
Sugar 45 Gm
Egg Yolk 2 Each
Egg 1 Each
Butter 35 Gm.
Egg white 2 Each
Sugar 45 Each
Flour 35 Gm
Cocoa Powder 25 Gm
Method
Mix almond paste sugar butter and egg yolk together until light and fluffy add egg in it and continue mixing sieve flour and cocoa powder together keep at site. Best egg white and sugar together until stiff fold in with first mix than add flour mix it well spread this on baking pan and bake @ 170 °C for about 15 to 20 minutes.
Noughat
Powder Sugar 90 Gm
Pectin 3 Gm
Butter 70 Gm
Glucose 70 Gm
Roasted chopped almonds 100 Gm
Method
Melt glucose and butter together in a thick bottom pan mix pectin and powder sugar together than add into first mix add the almonds in last and mix nicely altogether keep this mix in refrigerator for few minutes. Roll this very thin and bake it @ 150 °C for 15 minutes or until golden brown in color.
Vanilla sauce
Fresh Cream 150 Ml
Milk 125 Ml
Egg yolk 4 each
Sugar 30 Gm
Vanilla Bean ¼
Method
Mix yolk and sugar together, boil cream and milk together with vanilla add yolk mix init when first boil comes stir continuously for few minutes and remove immediately from the stove. Pour warm sauce over the chocolate for both milky ganash and mousse, quantity as required in the recipe.
Milky Ganash
Vanilla sauce 140 Ml
Yuzu juice 20 Ml
Milk Chocolate 200 Gm
Praline paste 10 Gm
Gelatin sheets 2 Each
Method
Soak the gelatin in iced water. Pour warm vanilla sauce over the chocolate add gelatin praline paste and yuzu juice in it and mix it nicely.
Mousse
Vanilla sauce 200 Ml
Dark Chocolate 130 Gm
Fresh whipped cream 240 Ml
Gelatin sheets 2 Each
Method
Pour warm vanilla sauce over the chocolate add presoaked gelatin in it mix it well than fold in with whipped cream.
Assembling
Use the cake ring of frame place sponge at the bottom and apply thin layer of ganash over the sponge than place the noughat all over than pour the chocolate mousse refrigerate until set. Cut the cake with heart shape cutter and cover it with extra ganash decorate with little chocolate hearts as shown in the picture. Celebrate your valentine day with this amazing chocolate desert.
Hot Chocolate
Souffle
Eggs – 4 no
Butter – 80 gm
Chocolate – 100gm
Flour – 45 gm
Icing sugar – 80gm
Method :
Melt the chocolate and butter over indirect steam from boiling water underneath.
Mix eggs and icing sugar gently.
Mix all the above mixtures together. Fold in the flour and mix gently.
Grease small moulds from inside and dust with flour. Pour the chocolate mixture in it and place on a baking tray.
Bake in a preheated oven at 200 degree centigrade for 6 mins. Demould and serve hot.
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