Ingredients : Boiled channa 250gm
Onion paste 3 tbsp
Yogurt 1 cup
National red chilli powder 1 tbsp
Salt to taste
Black salt 1 / 2 tsp
Bayleaf 2 +green cardamom 4+Cumin seeds 1 tsp and dry corinder 1 tsp put in food processor grind it.
Black pepper 1 tsp
Oil 1 cup
Ginger garlic paste 1tbsp
Method : Bring a pan add oil and onion paste light golden brown.
Add ginger garlic paste and all spice mix it.
Add Yogurt mix it add boiled channa mix it .
Cook 3 to 5 min medium heat.
Spoon half the mousse over the cake base and smooth the surface. Top with 1 cake rectangle, pressing down gently. Spoon over the remaining mousse and smooth the surface. Top with the remaining cake rectangle and press down gently. Wrap in plastic wrap and place in the fridge for 4-6 hours or overnight to set. Stir the chocolate and butter in a saucepan over low heat until chocolate melts and the mixture is smooth. Turn the cake onto a serving platter and pour over the chocolate sauce.
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