Chocolate Mud Cake Recipe | Food Diaries | Masala TV | Zarnak Sidhwa | Dessert

Method:
Mix the lemon juice with the milk and set aside to make buttermilk. Heat oil, chocolate and coffee in a saucepan gently, until chocolate is melted and the mixture is smooth. Cool. Mix the Flour, Baking soda, Baking powder, caster sugar and cocoa. Mix the eggs and buttermilk into the cooled chocolate mixture, combine thoroughly, and then whisk into the dry ingredients. Pour into a greased and lined tin and bake at 190 degrees C for 1 hour. When tested, fudgy crumbs will still adhere to a skewer. This is the desirable sticky mud cake consistency. Cool for 15 minutes in the tin, then turn out and cool further on a wire rack. When cold, cut the cake in half using a serrated knife, ice the center and top with thick chocolate ganache icing.
To make the Chocolate Ganache, melt chocolate and Cream in a saucepan until chocolate is melted and the mixture is smooth. Cool then refrigerate for 30 – 40 minutes until the mixture is a thick spreading consistency.

Method:
Heat oil, add dry red chilies and sauté and then add pumpkin slices, salt and fry until it changes colour. Add chopped onion, coriander leaves and mash up the pumpkin and serve with rice or khichri.

Method:
Place all the ingredients in a blender and blend on high speed until smooth, about 1 minute. Pour it into serving glasses and sprinkle some cinnamon powder on top. Best if served immediately.