INGREDIENTS & PROCESS:
1/2 CUP WHIPPING CREAM
1 CUP DARK CHOCOLATE
MELT THE CHOCOLATE IN DOUBLE BOILER
200gram CREAM CHEESE
2 TABLESPOON POWDER SUGAR
MIX UNTIL THE SUGAR DISSOLVE
1/4 CUP LIQUID MILK
4 TEASPOON AGAR AGAR
MIX
PLACE THE BOWL IN HOT WATER & MIX UNTIL AGAR DISSOLVE
MIX THE AGAR MIXTURE WITH CREAM CHEESE
1 CUP WHIPPING CREAM
2 TEASPOON POWDER SUGAR
BEAT UNTIL IT STIEF PEAKS
MIX THE WHIPPED CREAM WITH CREAM CHEESE
7 INCH MOULD WITH BAKING PAPER
POUR A LAYER OF CREAM CHEESE MIXTURE
SPREAD EVENLY
KEEP IT IN FREEZER FOR 10 MIN.
MIX 1/2 PORTION GANACHE (WE PREPARED EARLIER)
POUR ANOTHER LAYER
SPREAD EVENLY
KEEP IT IN FREEZER FOR 10 MIN.
MIX LEFT OVER GANACHE (WE PREPARED EARLIER)
POUR ANOTHER LAYER
SPREAD EVENLY
COOL IT IN REFRIGERATOR FOR 4-6 HOURS
1 TEASPOON AGAR AGAR
3 TEASPOON WATER
MIX
2 TABLESPOON COCOA POWDER
2 TABLESPOON SUGAR
1/2 CUP LIQUID MILK
1/4 CUP DARK CHOCOLATE
MIX THE AGAR MIXTURE
COOK UNTIL THICKER
COVER THE CAKE WITH CHOCOLATE SAUCE
DUST SOME COCOA OVER THE CAKE
CHOPPED PISTACHIO IN THE CENTER