Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Beat eggs in a bowl, one at a time, until light and fluffy. | 2. Now in the same bowl, cream together the castor sugar and butter until light and fluffy. | 3. In another bowl, sift together the flour, salt and cocoa powder. | 4. Fold these sifted dry ingredients alternating with milk, a little at a time, into the egg-sugar mixture ensuring that it mixes well. | 5. Pour the prepared mixture into a greased(with butter) 2 litre decorative ring mould. | 6. Smoothen the surface(if a ring mould is not on hand you may use a 2.3 litre bowl and keep a straight-sided glass open end up in the middle of the bowl. Grease both and pour the mixture around the glass). | 7. Microwave at 100 % HIGH power level for 6-8 minutes. Allow it to stand for 10 minutes. | 8. Using a knife loosen the cake around the edges and turn out onto a cooling rack. | 9. Now, cut out the bottom quarter of the cake and keep aside. | 10. Scoop out the centre of the cake using a clean spoon. | 11. Transfer the cake to a freezer and let it freeze for an hour until firm. | 12. Now, grab hold of a bowl and put the ice cream in it. Microwave for 1 minute on LOW power level(30%). | 13. Add cherries to the microwaved ice cream and mix well. | 14. Fold this ice cream and cherries mixture into the scooped out portion of the cake in the centre. | 15. Add the bottom quarter of the cake that was kept aside and turn the cake over. | 16. Again, keep it in the freezer. | 17. Break the plain chocolate in a small bowl with your fingers. | 18. Microwave on MEDIUM power level for 4 minutes. | 19. Add syrup and cream to this and mix well. | 20. Spoon this mixture over the cake and freeze it. | 21. Garnish with whipped cream and cherries right before you serve the cake. | 22. Slice, serve and smile :). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
caster sugar	175			155.75	0.0	34.65	0.875
butter	175		softened	14962.5	687.4875	467.5125	1260.0
egg	3			214.5	1.08	18.84	14.265
self raising flour	175	g		155.75	0.0	34.65	0.875
cocoa powder	75			14706.0	3734.55	1264.2	883.65
milk	150			22326.0	1749.48	1152.9	1196.82
vanilla ice cream	500			-	-	-	-
salt	1	pinch		-	-	-	-
cherry	125	g	frozen	62.5	15.225	1.25	0.375
chocolate	125			2055.3382	335.5871	72.9999	51.0291
golden syrup	60			155.75	0.0	34.65	0.875
cream	15	ml		50.2139	1.0119	0.5524	5.277
cream	65	ml	whipped	50.2139	1.0119	0.5524	5.277
glace cherry	8			155.75	0.0	34.65	0.875

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.