Warning: Division by zero in /home/kitchenaidindia/public_html/blog.kitchenaidindia.com/wp-content/themes/kitchenaid/header.php on line 356
Diwali Offers

Bull’s Eye

BULL’S EYE
   –Chef ARUN SUNDARARAJ
EXECUTIVE CHEF, THE TAJ MAHAL HOTEL, DELHI

 

INGREDIENTS:

– Eggs: 10nos

– Flour: 160gms

– Cocoa powder: 40gm

– Sugar: 200gm

– Chocolate: 200gm

– Cream: 100ml

– Sugar syrup: 100ml

 

METHOD:

– Preset the oven to 180 degrees.

– Using the KitchenAid hand Mixer, cream eggs and sugar together in the mixing bowl.

– Sift flour and cocoa powder together.

– Gently fold in the flour and cocoa powder mixture into egg batter, making sure not to over mix the batter.

– Spread the batter in a lined baking tray and bake at 180 degrees for 35 – 40 minutes.

– Thickness should not be more than ½ inch.

– Remove the cake sheet from the oven and let in cool down completely.

– Heat the cream in a pan and pour it over the chocolate and whisk until smooth (Ganache), reserve.

– Make three sheets like above.

– Sprinkle sugar syrup on each sheet to keep them moist.

– Spread the Ganache on the cooled cake sheets and cover with another layer on top. Repeat the process until we have three layers.

– Transfer the cake in the freezer to let it chill.

– Once chilled, take the cake out and cut it with an eye shaped cutter. Remove some cake from the centre, thus depicting an eye.

– Pour Ganache from the top again until fully coated from all the sides.

– Heat the cake for 45 seconds in a microwave and pour vanilla ice cream scoop in the middle.

– Serve warm with vanilla ice cream.

You might also like:

Leave a Reply

Your email address will not be published. Required fields are marked *

ABOUT THE BLOG

The Kitchenaidindia ™ is all about possibilities, passion, prowess, inspiration and a shared love for all things food. Explore recipes, take on challenges, find tips, learn about events and so much more. Because when you have the culinary world at your fingertips, there's so much more to make.