Chocolate Velvet Pudding

by Tarla Dalal

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This elegant creamy dessert is inexpensive and easy to make.

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Preparation Time: 10 mins.
Cooking Time: 20 mins.
Serves 6 to 8.
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Ingredients

1 two-egg Fatless Sponge cake
300 ml milk
3/4 cup beaten fresh cream
1 packet (11 grams) strong gelatine
4 tbsp sugar
4 tsp levelled, custard powder
1 tbsp cocoa powder
1 tsp vanilla essence
2 tsp powdered sugar for soaking
2 to 3 tbsp rum or brandy (optional)
a few chopped walnuts (akhrot) and a little sweetened cream for decoration

Method

Cut the sponge cake into thin slices and arrange at the bottom of a dish.
Make a syrup by mixing 1/2 teacup of water very well with the powdered sugar. If you like, add rum to the syrup.
Sprinkle a little syrup over the cake slices and allow to soak. Repeat after 10 minutes. Be sure that the cake slices are moist.
Mix the custard powder in 1/2 teacup of cold milk.
Put the rest of the milk to boil with the sugar. When the milk starts boiling, add the custard powder gradually and cook for 1 minute.
Mix the gelatine, cocoa and 300 ml. of cold water and warm on a slow flame until the gelatine dissolves. Remove from the fire.
Add the gelatine solution to the custard mixture and mix well.
Put the vessel containing this mixture in a larger vessel filled with ice-cubes and go on stirring all the time.
When the mixture gets slightly thicker, add the cream. Go on stirring over the ice for 2 minutes.
Add the vanilla essence and mix well.
Pour over the cake adn put to set in the freezer compartment of a refrigerator.
When set, decorate with sweetened cream and chopped walnuts.
Serve cold.

Tips

Note : If you are having a party, decorate with pineapple slices and cherries and grated chocolate.
VARIATION : CHOCOLATE VELVET PUDDING (EGGLESS)
Proceed as above eggless sponge cake instead of fatless sponge cake.