Molten Choco-Berry Cake

For Choco-chip sponge: Sift All Purpose Flour, Baking soda, Baking powder and salt together for 4-5 times. Keep it aside. Preheat the oven at 180 degrees centigrade.

Beat butter and icing sugar together till light and smooth. Add egg yolk and keep beating lightly. If the mixture is a bit thick, add 1 tbsp milk first and mix it lightly.

Now add the dry ingredients into the wet ingredients. Mix well. If the batter seems too thick, add rest of the milk. (1 tbsp)Now beat the egg white till soft peaks are formed. Add powdered sugar and keep beating till glossy hard peaks are formed. Mix it immediately into the cake mixture. Add in the choco chips.

Grease your bundt cake mould well with butter or olive oil. Put the mixture into it and spread it evenly all around. Bang the mould lightly on the slab to release any trapped air bubbles.

Now put it in oven and bake for 50 minutes at 180 degree centigrade. Do the toothpick test and if required, do continue baking till the toothpick comes out clean. But cover the top with the aluminium foil to avoid burning of the cake.

For Chocolate Ganache: Heat butter in a heavy bottomed pan. Add in the Riches cream and let it simmer on low for 2 minutes. Add grated dark chocolate. Mix it lightly for a minute. Maintain the thickness of the ganache as required.Cool the cake completely. Pour the ganache all over so that it can flow through the slides. Fill the center with the ganache.

Now wash and dry the strawberries. Dip and arrange them all over the centre. Drizzle some fresh ganache on strawberries.