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