INGREDIENTS & PROCESS:
1.5 CUP ALL PURPOSE FLOUR
1/3 CUP COCOA POWDER
1/4 ALMOND FLOUR
1 CUP POWDER SUGAR
1 TEASPOON BAKING POWDER
1/4 TEASPOON BAKING SODA
1/4 TEASPOON SALT
2 TEASPOON INSTANT COFFEE
MIX ALL INGREDIENTS
3/4 CUP MILK
1/4 CUP MELTED DARK CHOCOLATE
1/2 CUP OIL
1/2 CUP CONDENSED MILK
MIX THE OIL & MILK MIXTURE GRADUALLY
8 INCH OVAL SHAPED GLASS MOULD (OVENPROOF)
POUR THE MIXTURE INTO THE MOULD
COOK IT IN MEDIUM LOW HEAT FOR 40-45 MIN.
CAKE IS READY, COOK COMPLETELY
1 CUP WHIPPING CREAM
BEAT FOR A WHILE
2 TEASPOON SUGAR
BEAT UNTIL STIFF PEAKS
1/2 CUP MELTED CHOCOLATE
MIX IT WITH THE CREAM
PRICK THE CAKE USING A FORK
1/2 CUP MILK
4 TEASPOON DRINKING CHOCOLATE
POUR THE MILK OVER THE CAKE
WAIT FOR SOAK THE MILK
POUR THE CHOCOLATE CREAM OVER THE CAKE
DECORATION WITH THE CHOCOLATE SYRUP
