Chocolate Devil Cake ( Eggless Desserts Recipe)
by Tarla Dalal
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It is probably called the devil’s cake because it so sinfully chocolaty! the chocolate devil cake is a chocolate mousse cake with a base of crushed chocolate biscuits mixed with roasted almonds and butter, topped with chocolate mousse and garnished with chocolate truffle. It’s a nice, rich, soft and gooey cake.
- Open each dark chocolate biscuit and scrape and discard the middle creamy layer.
- Place the biscuits on a butter paper or rolling board and crush the biscuits to a coarse powder with the help of a rolling pin.
- Transfer the crushed biscuit powder to a bowl, add the almonds and butter and mix well.
- Spread and press the mixture into the base of a 175 mm. (7") loose bottomed cake tin and refrigerate for 10 minutes.
- Combine the chocolate and milk in a microwave-safe bowl and microwave on high for 1 minute. Remove from the microwave and mix gently.
- Strain the chocolate-milk mixture using a sieve. Allow to cool at room temperature.
- Add the vanilla essence, beaten whipped cream and sugar and fold gently. Keep aside.
- Pour the mousse mixture evenly over the prepared biscuit base and spread it evenly using a palate knife.
- Refrigerate for 1 hour or till the mousse sets.
- Pour the chocolate truffle on the mousse cake and spread it evenly using a palate knife.
- Refrigerate for another 15 minutes.
- Demould the mousse cake and garnish with coloured vermicelli.
- Cut into 6 equal wedges and serve chilled.
- You can also melt the chocolate-milk mixture on a double boiler.
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