Chef Dharmadhikari, Master Chef, Bakery and Pastry at Sterling Holidays was a mentor to many Chefs and F&B managers in the organization. His culinary expertise delighted the taste buds of so many guests. As a tribute to Chef Dharamadhikari, we are sharing the recipe of one his unique creations served at our resorts – Newton’s Delight .
A rich chocolate pastry complemented by the mellow flavour of apples, this dessert can make any occasion a special one.
Recipe:
For the ganache
| Ingredients |
Quantity |
| Dark Chocolate |
140 gms |
| Fresh Cream |
150 gms |
| Unsalted Butter |
1 tbsp |
Method
- Boil water in a double boiler (two vessels/pans nestled into each other with the top one fitting only half way.)
- Break the dark chocolate into small pieces, place in the double boiler and allow it to melt.
- Once the chocolate melts, mix in the cream and butter. Stir until smooth. Strain the mixture and set aside.
For the sugar syrup
| Ingredients |
Quantity |
| Granulated Sugar |
30 gms |
| Water |
120 ml |
| Vanilla Essence |
Few drops |
Method
- Boil water in a medium sauce pan over a medium flame.
- Add the sugar and vanilla essence. Stir until the sugar dissolves completely and slightly thickens into syrup. Remove from the flame and set aside to cool.
For the apple sauce
| Ingredients |
Quantity |
| Apple (Peeled and Cored) |
1 no. (Large Size) |
| Golden Syrup |
2 tbsp |
| Cinnamon |
A pinch |
Method
- Puree the apple in a blender until smooth.
- Pour the golden syrup in the puree to form a thick sauce like consistency. Add a pinch of cinnamon, mix well and set aside.
For Chocolate Sponge
| Ingredients |
Quantity |
| Refined Flour or Maida |
60 gms |
| Cocoa powder |
15 gms |
| Granulated Sugar |
75 gms |
| Eggs (Separate the whites and yolks) |
3 nos |
| Vanilla Essence |
Few drops |
Method
- Pre-heat the oven to 170 degrees Celsius
- Grease and dust a circular 8” cake tin or line it with a greased parchment paper
- In a large bowl, sieve flour and cocoa powder.
- In another large mixing bowl, beat the egg white with sugar using an electric beater or whisk until the mixture is frothy and begins to form peaks.
- Beat the egg yolk gently with a fork in a small bowl.
- Add the beaten egg yolk along with vanilla to the egg white mixture and mix gently
- Now fold in sieved flour & cocoa and mix gently using a large spoon until it shapes into a thick & smooth cake batter.
- Pour the batter into the cake tin and bake at 170 degrees Celsius for 15 minutes or till knife/skewer comes out clean, when inserted.
- Release the cake from the tin on a wire rack and allow it to cool.
To serve the Newton’s Delight
- Once the sponge has cooled, slit the cake horizontally into 3 even layers
- Using a pastry brush, moisten each layer gently with the sugar syrup, taking care not to make it too soggy.
- Layer the chocolate sponge and ganache one on top of the other, to make a triple layered cake.
- Pour the remaining ganache on top of the cake to give it a shiny & smooth finish.
- Chill before cutting into slices. Serve with apple sauce.
