<br /><br />INGREDIENTS & PROCESS:<br />½ CUP OIL<br />½ CUP CONDENSED MILK<br />MIX<br />1 CUP ALL PURPOSE FLOUR<br />½ CUP POWDER SUGAR<br />½ CUP COCOA<br />1 TSP BAKING POWDER<br />½ TSP BAKING SODA<br />SIEVE<br />½ CUP MILK<br />MIX WELL<br />POUR ½ PORTION BATTER IN MOULD<br />2 CUP HOT BOILING WATER<br />PLACE THE MOULD<br />COVER WITH FOIL<br />STEAM COOK IN MEDIUM HEAT FOR 10 MIN.<br />100gm CREAM CHESSE<br />¼ CUP POWDER SUGAR<br />2 TBSP CUP CONDENSED MILK<br />MIX WELL<br />1 TBSP LEMON JUICE<br />MIX<br />1ST CAKE LAYER IS READY<br />POUR THE CREAM CHESSE LAYER<br />COVER WITH FOIL<br />STEAM COOK IN MEDIUM HEAT FOR 10 MIN.<br />CREAM CHESSE LAYER IS READY<br />POUR THE LEFT-OVER CAKE BATTER<br />STEAM COOK IN MEDIUM HEAT FOR 10 MIN.<br />WHOLE CAKE IS READY, COOL COMPLETELY<br />REMOVE FROM MOULD<br />CUT THE SIDE PARTS<br />POUR CHOCOLATE GANACHE<br />SPREAD SOME CHOCOLATE CHIPS
