Ingredients:
1 (7") eggless chocolate sponge cake
2 1/2 cups fresh cream
1 cup sugar
3 tsp. gelatine
2 cups water
1/2 cup orange juice
3 tsp. instant coffee powder
1/4 tsp.vanilla essence
Method:
- Sprinkle glatine over 1/2 cup water and keep aside, till expanded.
- Warm over very low or indirect heat, and dissolve till transparent
- Dissolve coffee in 4 tbsp. hot water, and beat till foamy.
- Add remaining water at boiling point.
- Beat chilled cream till thick. Keep aside in fridge till used.
- Heat sugar in a heavy pan, cook and stir till melted and brown.
- Take off fire, Add coffee mixture, simmer for 3 minutes.
- Take off heat, and cool till room temperature.
- Add gelatine solution., 3/4 beaten cream, essence.
- Beat till thickened considerably.
- Place layers of chocolate cake at bottom of deep pudding dish.
- Sprinkle orange juice all over till moist.
- Pour thickened custard over it.
- Allow to set in freezer.
- Once fullyset, decorate with remaining chilled whipped cream.
- Serve chilled.
Making time: 30 minutes (excluding setting time)
Makes: 5-6 servings
Shelflife: 2 days
Coffee Comforts Index
