I was sitting and thinking to myself that,It’s been a while since I baked..being caught up at work, painting classes and work at home, had totally pushed my favorite pass time ‘baking’ on the back burner:(.. I’ve been wanting to try a simple vanilla sponge cake for a while, so thought why not try it ‘NOW’..I managed to get the taste right though not very perfect in texture as it got a little crumbly:(..so here was my trophy for my enthusiasm for baking after a long time, a crumbly vanilla eggless sponge cake..It wasn’t a good feeling,I didn’t want to trash it either.. That’s when I remembered this recipe-The Mocha dip..It’s actually a recipe from Tarla Dalal’s book. My crumbly sponge cake was over in a minute..
It’s a lovely dip which could be served with vanilla sponge cake or marshmallows. Its a perfect end to the party fare. This recipe also goes On a Chocolate Nirvana to celebrate CCN’s first Birthday…happy Birthday and may you have many more:)…
1/2 cup- grated dark chocolate ( I mixed 1/4 cup dark chocolate and 1/4 cup toblerone bar to cut down the bitternes of dark chocolate)
1/2 cup- fresh Cream
1 tspn-instant coffee powder( I used Bru)
Small pieces of vanilla sponge cake
Mix instant coffee powder with 2 teaspns of water and heat it for a minute and keep aside. In a bowl combine grated chocolate and cream and heat it over a low flame so that the chocolate melts.
Add the coffee mixture and mix well and serve at room temperature with vanilla sponge cake.
This also cuts down the urge to have coffee after dinner:)..enjoy