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Chocolate and Cream Cake ( Cakes and Pastries Recipe)


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Biscuit topped pastries reminiscent of the lusciousness of the famous oreo cookies.

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Preparation Time: 
Makes 4 pastries


Ingredients

2 rectangular chocolate cakes (150 mm. (6”) x 100 mm. (4”)]
1/4 cup sugar syrup
1 1/2 cups whipped cream
2 chocolate and cream biscuits
4 tsp chocolate chips
small knife
disposable piping bag fitted with a
round nozzle

Method
  1. Slice both the chocolate cakes horizontally into 2 equal parts.
  2. Cut each part into two 100 mm. (4”) diameter circles, using a cookie cutter or any bowl. You will get eight 100 mm. (4”) diameter cake circles.
  3. Soak 4 cake circles of the chocolate cake with 1/2 the soaking syrup.
  4. Fill the plastic disposable piping bag (fitted with a no 5 large plain nozzle) with the whipped cream.
  5. Using 1/2 the whipped cream, pipe out the cream on 4 cake slices in a circular motion applying uniform pressure.
  6. Place the remaining 4 cake circles over the cream and press lightly to let the cream come out from the sides.
  7. Soak these 4 cake circles of the chocolate cake with the remaining soaking syrup.
  8. Using the remaining whipped cream, pipe out the cream on these 4 cake slices again in a circular motion, applying uniform pressure.
  9. Sprinkle 1 tsp of chocolate chips on each pastry. Cut each chocolate and cream biscuit into half and place over the 4 pastries.
RECIPE SOURCE : Cakes and PastriesBuy this cookbook
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