You are here: Home > Course > Indian Desserts , Sweets > Chocolate Dessert > Chocolate Devil Cake ( Eggless Desserts Recipe) Chocolate Devil Cake ( Eggless Desserts Recipe) by Tarla Dalal It is probably called the devil’s cake because it so sinfully chocolaty! the chocolate devil cake is a chocolate mousse cake with a base of crushed chocolate biscuits mixed with roasted almonds and butter, topped with chocolate mousse and garnished with chocolate truffle. It’s a nice, rich, soft and gooey cake. 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Close 20 Aug 2012 This recipe has been viewed 45244 times Chocolate Devil Cake ( Eggless Desserts Recipe) recipe - How to make Chocolate Devil Cake ( Eggless Desserts Recipe) Tags Chocolate Dessert ChristmasThanksgivingRefrigerator Setting Time: 1 hour. Preparation Time: 15 mins Cooking Time: 5 mins Total Time: 801 hours 20 minutes 6Makes 6 wedges Show me for wedges Ingredients For The Base12 dark chocolate biscuits2 tbsp roasted and almond (badam) slivers3 1/2 tbsp melted butterFor The Chocolate Mousse2 cups roughly chopped dark chocolate1/2 cup milk1/2 tsp vanilla essence1 3/4 cups beaten whipped cream2 tbsp powder sugar1 recipe chocolate truffleFor The Garnish edible coloured vermicelli Method For the baseFor the baseOpen each dark chocolate biscuit and scrape and discard the middle creamy layer.Place the biscuits on a butter paper or rolling board and crush the biscuits to a coarse powder with the help of a rolling pin.Transfer the crushed biscuit powder to a bowl, add the almonds and butter and mix well.Spread and press the mixture into the base of a 175 mm. (7") loose bottomed cake tin and refrigerate for 10 minutes.For the chocolate mousseFor the chocolate mousseCombine the chocolate and milk in a microwave-safe bowl and microwave on high for 1 minute. Remove from the microwave and mix gently.Strain the chocolate-milk mixture using a sieve. Allow to cool at room temperature.Add the vanilla essence, beaten whipped cream and sugar and fold gently. Keep aside.How to proceedHow to proceedPour the mousse mixture evenly over the prepared biscuit base and spread it evenly using a palate knife.Refrigerate for 1 hour or till the mousse sets.Pour the chocolate truffle on the mousse cake and spread it evenly using a palate knife.Refrigerate for another 15 minutes.Demould the mousse cake and garnish with coloured vermicelli.Cut into 6 equal wedges and serve chilled.Handy tip:Handy tip:You can also melt the chocolate-milk mixture on a double boiler. Nutrient values (Abbrv) per wedgeEnergy534 calProtein7.7 gCarbohydrates36.5 gFiber0.1 gFat47.5 gCholesterol18.5 mgSodium69.7 mgClick here to view calories for Chocolate Devil Cake ( Eggless Desserts Recipe)