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