BY CHEF SURAJIT BANERJEE,
EXECUTIVE CHEF,
MARASA SAROVAR PRIMIERE BODHGAYA
| S No. | INGREDIENTS | Qty | UOM |
| 1 | Sugar | 45 | gm |
| 2 | Eggs | 1 | no. |
| 3 | Almond Powder | 20 | gm |
| 4 | Cocoa Powder | 7 | gm |
| 5 | Unsalted Butter | 25 | gm |
| 6 | Glutenfree four | 10 | gm |
| 7 | Walnut | 5 | gm |
| 8 | Vanilla Ice Cream | 25 | gm |
METHOD:
- Cream butter and sugar. Add egg and whisk. Add almond powder, cocoa powder and walnut and mix.
- Put it in a tray and bake in oven on 150 degree c for 45 min.
- Take it out and let it cool.
- Cut out a square piece of 100 gm and place on dessert plate.
- Garnish with icing sugar, warm chocolate sauce and walnuts. Serve warm with vanilla ice cream.
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