Ingredients:

• 1 (7-inch) eggless chocolate sponge cake
• 2.5 cups – fresh Cream
• 1 cup – Sugar
• 3 tsp – gelatin
• 2 cups – water
• 1/2 cup – Orange juice
• 3 tsp – instant coffee powder
• 1/4 tsp – vanilla essence

Method:

1. Sprinkle gelatine over 1/2 cup water and keep aside till it expands.
2. Warm over very low or indirect heat, and dissolve till transparent
3. Dissolve coffee in 4 tbsp hot water, and beat till foamy.
4. Add remaining water at boiling point.
5. Beat chilled cream till thick. Keep aside in fridge until needed.
6. Heat sugar in a heavy pan, cook and stir till melted and brown.
7. Take off fire, add coffee mixture, simmer for 3 minutes.
8. Take off heat, and cool till room temperature.
9. Add gelatine solution, 3/4 beaten cream, essence.
10. Beat till thickened considerably.
11. Place layers of chocolate cake at bottom of deep pudding dish.
12. Sprinkle orange juice all over till moist.
13. Pour thickened custard over it.
14. Allow to set in freezer. Once fully set, decorate with remaining chilled whipped cream.
15. Serve chilled.

Recipe courtesy of Saroj Kering