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