CHOCOLATE TRUFFLE PUDDING

This is a super duper recipe, always a hit with all types of guests. This is a long waiting recipe to be posted. The process is so simple to be executed if executed as given in the recipe.

I have specially shared an eggless sponge recipe with an intention to solve the problem we face when catering for veg and nonveg guests together.

I will be posting the step by step pictures very soon for a more clear idea of the process.

Recipe for Chocolate truffle pudding

Ingredients for Chocolate sponge cake

• 1 cups maida or all-purpose flour
• 1/2 cup cocoa
• 6 tbsp oil
• 200 gms condensed milk
• ¼ cup powdered sugar
• 1 tsp baking powder
• ½ baking soda
• 1 cup milk (at room temperature)
• 1 ½ tsp vinegar
• 1 tsp vanilla essence
• A pinch of salt

How to make

Add vinegar to milk and keep aside.

Sieve together maida, cocoa, baking powder and baking soda. Keep aside.

Beat together oil and condensed milk in a mixing bowl.

Add vanilla essence, a pinch of salt and powdered sugar. Mix well.

Add half of the milk and beat till a smooth mixture is formed. Then add half of the sieved maida mixture.

Now add in rest of milk, beat and then add remaining maida mixture.

Beat till all the ingredients are mixed well.

Grease a 6x6 inches baking dish. Transfer the batter to the baking dish.

Bake in a preheated oven at 180 deg C for 35 to 40 minutes.

Ingredients for Chocolate ganache

• 200gms dark chocolate compound (roughly chopped)
• 200gms whipping cream

 How to make

Take the chopped chocolate in a microwave-safe bowl.

Add cream to it.

Microwave for 30 seconds + 30 seconds.

Keep aside for 2 minutes. Mix well till smooth and shiny.

If required microwave for more 30 seconds.

Ingredients for Chocolate truffle pudding

• Chocolate sponge cake
• Chocolate ganache
• 200gms whipping cream
• 3 tbsp sugar
• 1/3 cup water

How to make

Beat the whipping cream till it doubles up in volume and stiff peaks form.

Dissolve the sugar in water. Keep aside.

Slice the cake with a thickness of half an inch.

Line the serving dish with the chocolate sponge cake.

Soak it with the sugar water.

Now layer with the beaten cream. Even the surface of the cream with a spatula.

Top it with chocolate ganache to cover the cream completely.

Refrigerate for 20 minutes.

Finally, garnish with some more whipped cream.

Chill in the refrigerator for minimum of 6 hours before serving.