1. Chop room temperature chocolate into small pieces and place it in a bowl.

2. Bring cream to boil on medium flame.

3. When it starts boiling, remove from flame and pour it over the chocolate.

4. After some time, start whisking with a spoon.

5. The chocolate mixture gradually turns brown.

6. When it completely melt and shiny, it is ready.

7. Cover and set in fridge to cool for atleast 6 hours.

8. With a spatula, you will be able to frost a cake..

1. Mix veg gelatine to cold water and set aside for 5 minutes.

2. Chop room temperature chocolate and place it in a bowl. Heat 100 ml amul cream and when it starts boiling pour it on the chocolate.

3. Mix until the chocolate has melted. Allow it to cool.

4. Add the bloomed gelatine mixture to the remaining amul cream.

5. Heat it. At first it will be very thick and jelly like.

6. When it starts heating it will start thinning.

7. When it starts boiling, add it to the melted chocolate and mix well.

8. Mix.

9. Keep on mixing until it is completely incorporated. Place it in fridge until cool.

10. Whip the cold fresh cream until soft peaks form.

11. Add a portion of the whipped cream to the cooled chocolate mixture and mix until incorporated.

12. Now add this back to the whipped cream.

13. Using a spatula, gently fold the chocolate into the cream without deflating it.

14. Refrigerate for atleast one hour.

15. It is so light and delicious.

1. Mix veg gelatine to cold water and set aside for 5 minutes.

2. Heat 100 ml amul cream.

3. Chop room temperature chocolate and place it in a bowl. When the cream starts boiling pour it on the chocolate.

4. Mix until the chocolate has melted. Allow it to cool.

5. Add the bloomed gelatine mixture to the remaining amul cream.

6. Heat it. At first it will be very thick and jelly like.

7. When it starts heating it will start thinning.

8. When it starts boiling, add it to the melted chocolate and mix well. Place it in fridge until cool.

9. Whip the cold fresh cream until soft peaks form.

10. Add a portion of the whipped cream to the cooled chocolate mixture and mix until incorporated.

11. Now add this back to the whipped cream.

12. Using a spatula, gently fold the chocolate into the cream without deflating it.

13. Refrigerate for atleast one hour.

14. It is so light and delicious.

Eggless Chocolate Mud Cake

1. Preheat oven to 180°C.

2. In a sauce pan mix together butter, chocolate, water and sugar.

3. Keep on medium flame and keep on stirring until the butter and chocolate are completely melted.

4. Remove from flame and allow it to cool for 10 minutes. Mix curd.

5. In another bowl sift together maida, baking powder, baking soda and cocoa powder.

6. Add this to the warm chocolate butter mixture and whisk until incorporated.

7. Grease, line and dust a sheet cake tray and pour the batter.

8. Bake for 30-35 minutes or until a skewer inserted comes out clean.

9. Cool on wire rack, wrap it with a cling wrap and refigerate.

1. In a pan mix together juice, zest, sugar and corn flour.

2. Put it on flame and cook until it is thick.

3. Allow it to cool completely.

4. Add it to the white chocolate mousse and mix it gently.

5. Refrigerate.

Take out all the components from the fridge. Ganache must come to room temperature so take it out early. Others can be taken out at the time of assembling.

Slice the cake into two squares or rectangles and then cut it horizontally into two layers. This can be done easily with a chilled cake. You will save a lot of work if you refrigerate the cake.

Place a layer on the cake board or a serving plate and add some dark chocolate mousse. Wait! Before you add the filling pipe a thick line of the ganache across the four sides. That is what I forgot.

Now place another layer of cake and add the orange mousse. Do not forget to add the ganache dam.

Now place the third layer of the cake and add the dark chocolate mousse again. Again do not forget to add the ganache dam.

Now place the final layer on the top and apply ganache all over the cake. This first layer serves as the crumb coat and helps in a neat looking cake. Place this in fridge for 15 minutes before adding the second layer of ganache.

Now with a clean spatula add another layer of ganache and cover all the sides. You don't have to be perfect in finishing.

With the help of a spatula, make wavy lines on top.

Now make wavy lines on the sides.

Decorate the top with edible silver beads.

Before slicing chill the cake for 15 minutes.

Sugar-1/2 tbs