Chocolate Biscuit cake
( No more BAKING ! )
(Serves 2-3) * That’s if you like sharing!
For the Chocolate sauce :
1 Cup cocoa powder
1 cup Powdered Sugar
1 cup water
1tsp Vanilla essence
*Add the water, sugar and cocoa in pot on a low flame and let the mixture heat up.
*Mix the ingredients using a whisk so that they blend well and the chocolate sauce does not form lumps.
*Using the whisk, keep stirring the chocolate sauce so that it doesn’t stick to the bottom of the pot. ( Don’t forget to scrape the sides of the pot as well )
*Add the vanilla essence to the mixture and give it a thorough mix.
*After 5-10 minutes the chocolate sauce should start to thicken. *Take it off the flame and let it cool for a minute or two.
It should continue to thicken as it cools. Do not let the chocolate sauce completely cool down.
For cake assembly:
20-25 digestive biscuits/ Marie gold
1 tbsp coffee powder
1/2 cup of water
*Mix water and coffee in a bowl / flat dish.
*Take a deep dish so that you can start assembling your cake.
*Take a biscuit, dip it in the coffee-water mix and place it in the dish. Create a layer of biscuits leaving very little space in between so that an even layer is formed. ( Feel free to break the biscuit into tiny bits so that they fit in the edges. )
*After each layer of biscuits, add a layer of chocolate sauce. Keep repeating the process till you run out of sauce.
*Let the cake cool for about 15-20 minutes at room temperature and the put it in the freezer for about an hour, and then it ready to eat.
You can always serve the cake with crushed dry fruits and grated chocolate to to add a bit more flavour and texture to it.