Chocolate Cake Pudding Recipe | Food Diaries | Chef Zarnak Sidhwa | Dessert

Method:
In a large bowl add sugar, corn flour and cocoa powder. Use a whisk to combine the ingredients.
For the pudding, in a heavy bottom saucepan over medium heat, add the chopped chocolate, milk and cream. Once everything melts and gets slightly warm, pour it over gradually onto the bowl of dry ingredients while whisking continuously.
Transfer the pudding mixture back in the saucepan, bring it to a bowl while whisking continuously. Set aside.
For ganache, in a bowl add in chopped chocolate and fresh cream that has been microwaved for 40 second. Let it sit for 1 minute, before stirring it until everything is well combined.
For soaking, in a bowl mix together the instant coffee powder and the warm together. Set aside.
To layer the dessert, in a square dish lay down the chocolate cake slices first.
Brush/pour over the coffee soak. Add a generous layer of pudding, spreading it from corner to corner. Add another layer of chocolate cake, pour the coffee soak over and then spread the ganache corner to corner. Allow the dessert to set for at least 2-3 hours in the refrigerator. Once set, dust some cocoa powder on top and then dig right in!

Method:
In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 10 minutes to an hour (or overnight if time allows).
Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.) Melt the butter in the same pan. Fry the onions until soft (about 3 minutes) while scraping up any browned bits stuck on the bottom of the pan. Add garlic and ginger and sauté for 1 minute until fragrant, then add all spice powder, cumin, turmeric and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally. Pour in the tomato puree, chili powder, cayenne pepper and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour. Stir the cream and sugar through the sauce. Add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Pour in the water to thin out the sauce, if needed. Garnish with cilantro (coriander) and serve with hot garlic butter rice and fresh homemade Naan bread!