350 gm glucose biscuits
1/2 cup drinking chocolate
1/4 cup icing sugar
1/8 cup Coca powder
1/2 tsp vanilla essence
1/2 cup butter (unsalted
1 cup milk
6" x 5" (approx) tray to make the cake
7" x 6" sheet of butter paper
Make fine crumbs of 2-3 biscuits
in a mixie keep aside. Sieve together the dry powder ingredients
Beat butter till soft in a bowl.
Add sieved mix spoon by spoon to butter and mix well.
Beat again till shiny and light.
Add essence and mix well. Keep aside. Take milk in a shallow
plate. Spread the butter paper sheet in the tray. Sprinkle a
little of the crumbs all over it.
Take six biscuits. Dip one by one
in the milk for a few second and place on sheet side by side.
They should form a rectangle.
Spread a layer of chocolate
mixture carefully over the biscuits with a knife. Sprinkle some
crubs over it. Repeat the biscuit, coco, crumbs layers till all
the biscuits are used up.
Cover the cake on top and sides
Decorate with either white or
chocolate icing as for sponge cakes and glace cherries or
strawberries, you may even use chocolate nuggets, ec. Chill for
2 hour before serving in the fridge.
Making Time 1/2 hour (excl
Shelf life 2 weeks (in the fridge)