SINFUL Chocolate Recipe

On the occasion of World Chocolate Day, Chef Ajay Thakur, corporate chef, Hitchki, the resto-bar chain, presents his divine chocolate masterpiece: Baratiyo Ka Swagat.

Baratiyo Ka Swagat

Serves: 2


For the chocolate cake

  • 250 gm butter + for the paper for the baking pan
  • 180 gm sugar
  • 250 gm 90 per cent dark chocolate
  • 165 gm egg
  • 73 gm flour
  • 10- or 12-inch (25or 30 cm round cake pan)

For the chocolate ganache

  • 100 gm cream
  • 120 gm 90 per cent dark chocolate
  • 15 gm butter

For the Pan Pasand jelly

  • 200 ml milk
  • 23 gm sugar
  • 20 ml strawberry crush (syrup)
  • 3 gm gelatine or a gelatine substitute for vegetarians like agar agar (please see the note below)
  • 10 gm Pan Pasand candy

For the assembly

  • Spun sugar decorations
  • Chopped nuts


For the chocolate cake

  • Pre-heat the oven to 170°C.
  • In a bowl, mix the butter and sugar. The butter should be softened at room temperature before mixing it.
    Keep aside.
  • Using the double boiler method, melt the dark chocolate.
  • Add the melted dark chocolate to the butter and sugar mixture and use a spatula to mix the contents till smooth.
    Add the eggs, one by one, and mix.
    Fold in the flour.
  • Line the baking pan with greased baking paper and pour the cake mix into it.
  • Bake the cake for 8 minutes or until done so that when a toothpick pierced in comes out clean.
    Let it cool on a rack.

For the ganache

  • Using the double boiler method, melt the dark chocolate over low heat. Keep aside to cool. 
  • Warm the cream carfully over low heat in a heavy-bottomed saucepan and pour it over the melted chocolate.
    Whisk the mixture well and make sure there are no lumps.
    Strain it over a channi or colander if required. Keep aside.

For the Pan Pasand jelly

  • Warm the milk in a heavy-bottomed saucepan over medium-low heat.
    Add the Pan Pasand candy and keep stirring until it dissolves.
    Add the strawberry crush, sugar and mix well using a whisk.
    Dissolve the gelatine in a small bowl of bowl water and add to the ingredients in the saucepan.
    Take off heat and strain.
    Pour into a 25 cm diameter round mould and set in the fridge.

For the assembly

  • Using a round cutter, cut the cake into a 25 cm diameter circle.
    Layer it with ganache and add some chopped nuts in the centre.
    Place a layer of the Pan Pasand jelly on top and pipe ganache around the cake using a nozzle.
    Garnish it with spun sugar.
    Please check the pic above for how to assemble.

Note: Each gm of gelatine can be substituted for an equivalent amount of agar agar.


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