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

Method:
Melt chocolate and let cool. Beat butter and icing sugar. Beat in yolks and then add melted chocolate. Whisk egg whites till stiff and then add in the caster sugar and continue beating. Add in the chocolate mixture. Fold in flour, cocoa and ground peanuts. Spread this mixture in a rectangle greased and lined tin and bake at 180 degrees C for 30 minutes, or until done. Cool.
To make the frosting, gently heat the chocolate and cream and once smooth spread the ganache over the cooled cake and sprinkle chopped peanuts over. Cut in cubes and serve.

Method:
Let the chopped spinach cook in its own water with a pinch of salt. Grind or blend the spinach and set aside. Heat oil and fry the chicken pieces till well browned. Remove and keep aside. Add the whole spices and the onion, ginger and garlic pastes and fry till the onions are golden. Add all the other spices and the tomatoes and fry till the oil begins to separate from the masala. Add the chicken to this masala, mix well and add half a cup of water. Cook till the chicken is done. Add the spinach and cook till the water dries up. Remove from the fire and garnish with a dollop of butter.