Chocolate Biscuit Cake, Praline Truffles, Choco Ice Cream Cake And Fudge Sauce by Zarnak Sidhwa

Ingredients For Chocolate Biscuit Cake:

• Drinking chocolate  2 tbsp
• Digestive biscuits 225 gm
• Butter  100 gm
• Caster sugar 2 tbsp
• Honey  50 gm
• Milk  2 tbsp
• Cocoa powder  1 tbsp
• Cake crumbs  50 gm
• Glazed cherries 50 gm
  
• Raisins 50 gm

For Icing:

• Plain chocolate 100 gm
  
• Butter  15 gm

Method:

1. Heat butter, sugar, honey and milk in a pan on low heat.
2. Add the drinking chocolate, cocoa and half the biscuits and mix well.
3. Add the remaining ingredients and stir.
4. Place into a sandwich tin/ round dish and chill in the refrigerator till it sets.
5. Remove from the tin and keep aside.
6. For icing melt the chocolate and butter in a small bowl over a pan of hot water.
7. Spread over the cooled biscuit mixture and allow to set and cut into wedge.
   

Ingredients For Praline Truffles:

• Butter  4 oz
  
• Cream  1/2 cup
  
• Chocolate 10 oz
  
• Egg yolks  2
  
• Praline, crushed  3/4 cup
  
• Cocoa powder  to coat

For Praline:

• Almonds roasted 1/3 cup
  
• Sugar 1/2 cup
  
• Water  1/4 cup

Method:

1. To make the praline, heat water and sugar over low heat and add almonds.
2. Cook till golden. Pour onto a greased tray and cool.
3. When brittle, crush finely and refrigerate.
4. For the truffles, put butter and cream in a pan and stir till butter is melted.
5. Remove from heat and add the chocolate, let it melt and cool for a while, then add the yolk and mix in the praline.
6. Chill overnight, next day form into balls and roll in cocoa powder, refrigerate.

Ingredients For Choco Ice Cream Cake:

• Chocolate cake 9 inches
  
• Milk  1/4 cup
  
• Vanilla ice cream  2 liters
  
• Chocolate ice cream  2 liters
  
• Chocolate chips  1 cup
  
• White chocolate chips 1 cup
  
• Fudge sauce  1 cup
  
• Cherries  to decorate

Method:

1. Line a 9'' spring form tin with ding and place a thin chocolate sponge cake on the base.
2. Moisten with some milk.
3. Mix chocolate chips in vanilla ice cream and spread half of the plain vanilla ice cream on it, let chill till set, then mix in white chocolate chips in the chocolate ice cream, pour over and let set, pour over fudge sauce and swirl in, let set and top with fudge  sauce and decorate with cherries and piped cream.
4. Freeze overnight and serve cut in slices or wedges.

Ingredients For Fudge Sauce:

• Cocoa powder  1/4 cup
  
• Caster sugar  3/4 cup
  
• Corn flour  1 tbsp
  
• Salt  1/2 tsp
  
• Milk  1/2 cup
  
• Karo lite corn syrup 1/2 cup
  
• Butter  2 tbsp
  
• Vanilla essence  1 tbsp

Method:

1. Mix cocoa, caster sugar, corn flour and salt, add in milk and lite corn syrup and let till thick.
2. Remove from the heat, stir in butter and vanilla.
3. Cool and bottle and use over desserts or cakes.