PREPARATION

1. Take a pan, add 60 grams walnuts and dry roast for 2 - 3 minutes on medium heat.
2. Remove it from heat and keep aside.
3. In a mixing bowl, add 500 grams crushed biscuits, roasted walnuts, 50 grams dried figs and mix it well.
4. In a another mixing bowl, add 200 grams powdered sugar, 60 grams cocoa powder, 200 milliliters water and mix it well.
5. Keep aside.
6. Take a skillet, add 150 grams butter, 100 grams corn syrup and mix it well.
7. Add 1 tablespoon vanilla essence and stir well.
8. Then, add the prepared cocoa mixture and mix it well.
9. Pour the mixture into the biscuit mixture and mix it well.
10. Add the batter into the cake dish and spread it evenly.
11. Refrigerate for 1 hour.
12. Take a pan, add 300 grams fresh cream, 200 grams dark chocolate and mix it well.
13. Cook for 3 - 5 minutes on medium heat.
14. Pour the chocolate mixture over the cake base and spared it evenly.
15. Refrigerate for 2 hours.
16. Remove it from refrigerator.
17. Decorate with walnuts.
18. Cut it into slices.
19. Serve.

Rich Chocolate Truffle Cake

Servings - 2 - 3

INGREDIENTS
Milk - 50 milliliters
Vinegar - 1 tablespoon
All purpose flour - 200 grams
Cocoa powder - 40 grams
Baking soda - 1 1/2 teaspoons
Salt - 1/2 teaspoon
Eggs - 4
Powdered sugar - 200 grams
Vanilla extract - 2 teaspoons
Oil - 50 milliliters
Fresh cream - 350 milliliters
Chocolate - 250 grams
Milk - 80 milliliters
Powdered sugar - 30 grams
Chocolate leaves