Melt the chocolates in the microwave for 30 sec. and mix. Beat the oil and the melted chocolate together and add the sugar gradually. Beat the eggs seperately. Sieve the baking powder, cornflour and maida at least twice.
Add the eggs to the oil, chocolate and sugar mixture and beat nicely. Add the vanilla essence and whisk. Gradually add the maida and fold until all the maida is incorporated.
Pour the batter in a greased springform tin and bake at 180 degrees for 35 mins or till done. Insert the tooth pick in the cake, if it comes out clean your cake is cooked. Cool the cake on a rack.
In a pan, heat the cream but don't let it boil. Add the white chocolate shreds and keep on stirring till the chocolate melts. Do not let it come to a boil. Here you can add a little rum if you like. Let it cool a little. Pit the cherries and reserve
Add the cherries to the chocolate ganache and mix. Put the cake back in the spring form tin and soak it with a little cherry syrup. Pour the white chocolate ganache over the cake. Refrigerate it for 3 to 4 hrs. Once the ganache is set, gently open th
You can garnish it with chocolate chips or curls and cherries. Another easy option for decoration is with the melted dark chocolate. Make a cone and fill the chocolate in it and simply use your decorative ideas.
Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.
I’m Harshada Sandhan and welcome to NamakShamak.com..my little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.
I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them.
Working professional turned Food Blogger, Harshada Sandhan discovered her passion towards cooking after the birth of her son. The numerous recipes, tried and tested in her kitchen soon found their way on her food blog NamakShamak.com, run by Harshada and her sister Sonali. Mumbai born Harshada is Married into a Maratha Family, and is known for her unique Khandeshi Recipes and Rustic Mumbai Vadvaali Cuisine. She was also featured in online magazines like Salt(Ezine by Food Bloggers Association of India), in editions of Pune and Mumbai Mirror (Times of India). Namakshamak.com and has also won an award for Regional Blog (Awards by the Food Blogger Association of India) in 2016.
Harshada is a self-confessed bakeaholic and enjoys baking treats for her kids and fmaily. She also retails her Baking ,Gourmet Chocolates and Confectionery under “Angel Delicacies”, a venture she started with her friend Sangeeta and Sister Sonali. Angel Delicacies currently operates in Thane and Mumbai and works with individuals and corporates on customised gifting solutions.
Harshada also likes developing fusion recipes with nutritious Indian ingredients in her kitchen.
She’s a kitchen gadget freak, and loves working with modern kitchen tools and gadgets. She’s always on a look out for online websites offering gourmet food ingredients and learning newer kitchen trends. An avid reader, Harshada also loves writing about food and culinary travel. Harshada is currently based in Thane ,Mumbai with her husband and two Sons.
Most of us Ubanites have this new found love for a space that’ll give us some “space”..Literally!
A place outside the boundaries of your home or workplace where you can be alone or with your friends and not be bothered with the hovering staff to take your order, execute and slap a bill and wait for you to empty space. I love my personal space and I’m very protective about it. So when the saturation sets in, ( being a mom to two naughty boys, I need to reset myself very often) I head to a nearby cafe just alone or with my bestie to spend next few hours in peace.