Black Forest Pudding
|Flour||2 1⁄2 Cup (40 tbs)|
|Baking powder||1 Teaspoon|
|Soda bi carb||2 Pinch|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Milk||1 Cup (16 tbs)|
|Chocolate sauce||1⁄2 Cup (8 tbs)|
|Whipped cream||1⁄2 Cup (8 tbs) (1 Recipe)|
|Roasted sliced almonds/Cashewnuts||3 Tablespoon|
Sift together flour, cocoa, baking powder, soda, salt and sugar.
Rub in margarine.
Add vanilla and milk and beat for two minutes.
Pour into 3 greased and floured layer pans.
Bake in the oven at 210°C for 20 minutes.
Cool on wire rack.
Instead of layer pans, one may use aluminium pressure cooker tin.
Grease and flour the tin, pour batter and bake at 190°C for 40 to 45 minutes.
Prepare chocolate sauce and whipped cream according to recipe.
On one layer of cake in a serving dish, spread some whipped cream, pour some chocolate sauce and sprinkle some nuts.
Put another layer of cake repeating the process ending with cream, sauce and nuts on top.
In case of baking cake in a single tin, cut the cake horizontally into 2 slices.