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Chocolate Mint Cake With Chilly Kokum Ice Cream
By Executive Chef
Take a bowl, add whole egg, icing sugar & almond powder together make as a paste keep aside
In a mixing bowl, whisk the egg white and slowly keep adding the caster sugar let it run until it gets soft peak texture
Later add the flour and fold it almond paste
At last, add the melted butter and pour the mixture on the greased tray
Pre heat the oven at 200ºC
Bake the mixture for 8minutes & let it cool down
On the other side, boiled the double cream with mint leaf for 10 minutes
Pass through the strainer and add the grated chocolate
Assemble, take the baked cake, pour the mint infused ganache, and keep in the refrigerator
Served with Chilly kokum ice cream or any sorbet
Whole Eggs - 8 no.
Icing sugar - 275 grms
Almond powder - 275 grms
Egg white - 8 no.
Caster sugar - 60 grms
Flour - 95 grms
Melted butter - 95 ml
Mint - 50 grms
Chocolate - 180 grms
Double cream - 100 ml