Chocolate Velvet Pudding
by Tarla Dalal
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Added to 85 cookbooks
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This elegant creamy dessert is inexpensive and easy to make.
- 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.
- 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.
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