Frozen Mocha Cake With Choc Glaze Recipe | Food diaries | Zarnak Sidhwa | Desi Food

Method:
For crust, mix biscuit crumbs, melted butter and brown sugar. Press mixture into bottom and up sides of a 10-inch springform pan; refrigerate for 15 minutes. For filling, mix 1 cup sugar and lemon zest with your fingers to combine. In a pan mix lemon juice and gelatin; let stand until softened, about 5 minutes. In a saucepan, combine ½ cup cream and white chocolate. Cook over low heat, stirring frequently, until mixture is melted and smooth. Stir in gelatin mixture until dissolved, and let cool completely.
Beat cream cheese and sugar until creamy. Add white chocolate mixture, and beat at low speed until smooth. In another bowl, beat remaining 2 cups cream and add vanilla essence and remaining ½ cup sugar until medium peaks form. Fold whipped cream into white chocolate mixture; spoon into prepared crust, smoothing top with an offset spatula. Cover and freeze for at least 8 hours or overnight. Gently run a knife around edges of pan to release crust from sides of pan. Release pan, and place cake on a serving plate. Garnish with white chocolate curls.

Method:
Combine cream, corn syrup, brown sugar, cocoa, salt, and half of the chocolate. Bring the mixture to a boil, stirring until the chocolate pieces are completely melted. Reduce heat and add in butter, vanilla essence and remaining chocolate and stir until smooth. Allow the sauce to cool down before serving.

Method:
Beat coconut milk and sugar, then stir in the remaining ingredients. Beat well and put into an airtight container, cover and freeze overnight before serving.

Method:

Warm the cream with the cocoa powder, remove from heat and add in the chocolate. Stir until smooth. Then add 1 cup of milk, stirring until smooth. Pour mixture into a large bowl along with the vanilla essence. Set a mesh sieve over the bowl. Warm the remaining milk along with the sugar and salt. Whisk the yolks lightly. Slowly pour the warm milk, sugar and salt mixture into the egg yolks, whisking constantly, then pour the mixture back into the saucepan to cook. Constantly stir the mixture over medium heat with a spatula. The mixture will begin to thicken and coat the spatula (it should also reach 170 degrees on a thermometer). Remove immediately and pour through the mesh sieve into the chocolate mixture. Place the bowl over an ice bath to cool and then place in the refrigerator to chill thoroughly. Beat well and then lastly add in the chopped brownie chunks, pour into an air-tight container. Swirl the fudge through. Cover and freeze overnight before serving.