I made some space to sit by moving and shifting some damp clothes which were left out to dry on sofa and other chairs. It was 5.15 in the morning and everyone was sleeping , occasional snoring sounds of mummy and Inder can easily be heard in the otherwise absolute quiet home. Virat wanted to take some fruits for lunch, so I have that privileged extra hour with me. I allowed myself to sit and enjoy in this absolute luxurious hour (specially during renovation when every schedule has turned upside down). At times I wonder, that today what I consider as luxury would become a norm in ten years time. To this, I like remembering one quote
Time is what we want most
But what we use worst
I texted my brother an update on my kitchen renovation, looked at the very sweet and cute photographs of my granddaughter Caira and her room which my niece (her mother) has recently posted on facebook, checked my instagram account and read something electronically.
On kitchen front, we are now at end of the second week. Everything is progressing well. Granite and sink has been put. Tiles work will take three more days then the flooring. Hopefully by the end of next week, I will be baking some delicious cake to celebrate my new kitchen.
In other news, Virat and X (remember X??)have become friends again. This time Inder and me have some doubts and suggestions but he assured us that everything would be fine.So we let him go. Yesterday, he put his demand of buying a pet, again. I don’t think we will ever fulfill his this demand because we both don’t like pets.This was the cake I made a few days ago. It it very simple to make and tasted as good as any baked cake.
Bye for now, will share more soon.
Recipe adapted from Home Cooking Adventure
• Digestive biscuits – 800 gms (I found 600 gms enough, you can add more if the dough is very sticky)
• Walnuts – 1 cup
for Chocolate syrup
• Sugar – 1 cup
• Cocoa powder – ½ cup
• Water – 1 cup
• Butter – 150 gm
for Chocolate Ganache
• Amul cream – ½ ccup
• Dark chocolate – 1/2 cup, chopped
In a big bowl, break the biscuits into small pieces. Heat a pan over medium high heat and toast walnuts or hazelnuts for about a minute, stirring frequently to toast evenly. Chop the nuts and add them to the biscuits.
for chocolate syrup
In a bowl mix all the ingredients of syrup. Heat a pan over low heat, pour the syrup mixture into the pan and bring it to boil for about 7-8 minutes stirring constantly. Remove from heat. Set aside to cool slightly for about 10-15 minutes.
Pour the syrup over the biscuits and nuts and combine well using a large spatula or spoon.Transfer the mixture into a 9 inches or 8 inches loose bottom springform pan. Press well using the back of the spoon or an offset spatula. Cover and refrigerate for about 30 minutes to 1 hr before preparing the chocolate ganache.
For Chocolate Ganache
Place cream into a small saucepan and heat until just begins to boil.
Pour hot cream over the chopped chocolate and let sit for 1 minute. Stir until smooth. Pour ganache over the chocolate biscuit cake and refrigerate to set for about 3-4 hours or overnight before serving. Decorate as desire.