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Chocolate Mint Cake With Chilly Kokum Ice Cream

By Executive Chef Rishi Manucha

  • 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