Directions
Ingredients
- Biscuits – 500gms
- Coco powder – 2 tbsp
- Milk Chocolate chunks – 200gms
- Butter – 50gms
- Almonds chopped – handful
- Cashewnuts chopped – handful
- Pista chopped – handful
- Cream – ¾ cup
For garnishing
- Milk Chocolate chunks – 200gms
- Cream – ½ cup
- Whipping cream – ½ cup
- Sugar – 2 tbsp
- Mint leaves
- Sweet Cherry
- Chocolate shavings
Extra
- Butter paper
- Pipping bag
Steps
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1
Done
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Roughly crush the biscuits into chunks and keep aside. In a double boiler melt chocolate, butter, cocoa powder and cream. Remove once all the chocolate is melted and add it to the biscuits. Mix them with a spatula. In a spring base cake tin place a butter paper on tot the bottom. |
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2
Done
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Pour the chocolate mixture over it and press it so that it settles. Tap the cake tin on the kitchen table for the same. Place the cake in the fridge for 30 mins to set. |
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3
Done
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Meanwhile for garnishing melt the more chocolate and add cream to it. Once the chocolate melts remove from the boiler. Remove the cake tin from the fridge. Pour the chocolate icing on top and spread it evenly. Tap the cake tin on the kitchen counter again for the icing to settle between the cracks of the biscuits. |
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4
Done
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Now place the cake tin back in the fridge, this time for 2 hours. |
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5
Done
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Mix together whipping cream and sugar. Whip them till stiff and fill a pipping bag with this cream. |
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6
Done
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Remove the cake tin from fridge, release the spring base to take out the cake from the mould. Place it on a platter or a cake stand. Garnish it with whipped cream, cherries, mint leaves and some chocolate shavings. Slice the cake and serve. |
