Serves 10
Preparation Time : 1 Hour

Ingredients :
For the eggless chocolate and nut sponge
250 gm butter
13 sachets sugar substitute
175 ml warm milk
150 ml condensed milk
150 gm almonds, chopped
375 gm flour
150 gm sugar free chocolate, melted
1 tsp baking powder
1 tsp baking soda
400 gm fresh strawberries, stem removed

For the genache
400 ml heavy cream
200 gm sugar free dark chocolate

For the truffle
200 gm sugar free dark chocolate
100 ml heavy cream

Method
For Sponge :
Cream the butter and sugar, gradually add the milk and the condensed milk.  Combine all the dry ingredients.  Fold in the melted chocolate followed by the dry ingredients.  Line a flat tray with butter paper.  Spread the cake batter evenly and bake in a pre-heated oven at 108 deg. Cen. for 15 minutes or till a knife inserted in the centre comes out clean.  Let the cake cool.

For the ganache and truffle
Heat the cream, not letting it boil, stirring all the time.  Mix in the chopped chocolate till properly combined.  Strain and chill.  The same procedure for the truffle.  Do not refrigerate.

For Napoleon
Cut the chocolate sponge into 3 inch wide strips for the two layers.  Whip the chilled ganache, till firm. (over whipping might result in curdling of the ganache.)  Pipe over the sides of the strip.  Place whole strawberries in the centre of the piped ganache.  Place the other strip over the assembly and press lightly.  Soak with some sugar syrup.  Cover the top and the sides of the pastry with the ganache and chill for two hours in the chiller till set.  Cover the pastry strip completely with warm truffle and chill again.

To serve
Cut slices of the pastry using a knife dipped in hot water.  Garnish with some white and dark chocolate flakes and serve.

Source : Chef Tanmoy Savardekar; Savvy Cookbook Nov 2007