Long back, I participated in a cooking competition organized by Cadbury's and I remember preparing this in the Beer Mug to keep this dessert cold and frozen for a long time :) Guess what? I did win First prize for this one! :)
The second time I made this was during my first year of senior college. As a part of our Food and Nutrition practical exam, we had to show our culinary skills on our favorite dish. We had to submit 4 recipes (2 appetizers and 2 desserts) to our mentors from which they would select one to be cooked right there as a part of our final exam grade. In a time frame of 2 hours we had to finish the recipe from start to finish. Preparing, cooking and plating :) I had prepared several layers in a round wine glass that was chilled by placing in a freezer. This was one of the most liked by the examiners :) Since then I have made this so many times!
So make this for an upcoming party or just for your loved one!
Prepare chocolate sponge cake or use store bought chocolate cake.
I prepared chocolate cake with a ready mix.
I baked the cake in serving ceramic ramekins.
Use a fork through the cake to make holes for the syrup to soak in.
You could slice a chocolate cake or crumble it and place it in a serving plate or a cute container.
I prepared few in these Martini glasses by crumbling some cup cakes :)
Prepare honey syrup with sugar, water and honey.
Mix 2 tbsp. sugar and 2 tbsp. honey to 3/4 cup water.
Sprinkle 3-4 spoons of syrup over the cake. The cake turns super soft and moist.
Refrigerate till it is time to serve!
Make chocolate sauce with unsweetened cocoa, sugar and heavy whipping cream.
Mix 1/4 cup cocoa and 1/4 cup sugar to 1 cup heavy whipping cream.
Mix well to form a non lumpy smooth sauce.
Microwave for 45 seconds.
Mix well and microwave for another 45 seconds.
I like to pour in a cute container so that my guests could pour the sauce themselves.
How about this gravy boat? :)
I just warm it in a microwave or have a candle lit at the bottom to keep the chocolate sauce warm.
Can you imagine chilled, moist chocolate cake with vanilla ice cream and hot chocolate sauce over it?
Oh yes, IT IS DELICIOUS!
You might be wondering why I did not use chocolate chips and double boil to make a sauce?
As Snehanshu would say: It's cheating!
Melted chocolate chips poured over cold ice cream would freeze immediate forming a choco-bar. I want the sauce to be creamy, smooth, and flowing while still on the ice cream :)
Okay coming back to the recipe, my best part:
Preparing a Praline :)
Handful of nuts of your choice. I like cashews, almonds and pistachios melted with sugar :)
(It reminds me of Lonavala Chikki, Nut brittle)
You could store the remaining (if any) in an air tight container in a refrigerator or a freezer.
When sugar starts to melt, add nuts. The melted sugar should coat the nuts completely. Pour on cookie sheet and allow it to cool completely.
Give a taste test! This is the most important and a mandatory part of the recipe.
Without this, you cannot move further :)
When cooled coarsely powder the nuts.
Spread generous helping of vanilla ice-cream
Okay! the glass is chilled too!
Pour some warm chocolate sauce (or let your guests do so)
Sprinkle some praline.
Take some beautiful pictures and...
Indulge in the Smooth, Soft, Chilled, Warm, Crunchy Sweetness!!