Serves – 20 ports

Ingredients – Qty
*Dark Chocolate – 400Gms, Sugar – 200 gms, Butter – 100 gms, Eggs – 5 no’s, Vanilla – 4Gms, Gold leaf – 1 Gm, Clarified butter – 100 Gms, Cookie crumb – 220 Gms

1- Add the chocolate and butter in a bowl and melt them together over a double boiler & keep aside.
2- In a separate sauce pan add approximately 150 ml of water, sugar and vanilla pod, bring them to boil and thenremove from the heat and stir to dissolve aside till warm in temp.
3- Mix together chocolate and vanilla syrup.
4- Add the eggs to the chocolate mixture and fold them to get a uniform mixture.
5- Take a hollow (square or rectangle) mould make a base of aluminium foil, fixed firmly on the sides of the mould (to provide a firm base).
6- In a separate bowl mix cookie crumb with clarified butter and mix it thoroughly.
7- Place the mould in a baking tray , spread the cookie mixture evenly, pour the chocolate mixture ,spread it evenly and bake it in a preheated oven at 110 – 120 deg c for 30 – 35 mints(do a moist baking of chocolate by adding water to a baking tray after placing it in an oven).
8- Once the Chocolate is cooked, drain the excessive water from the baking tray &allow it to rest. Refrigerate the delice before taking it out of a mould.
9- Cut the delice in required sizes and serve it along with berry sauce.