350 gm glucose
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 twice.
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.
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 with remaining.
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 setting time)
Shelf life 2 weeks (in the fridge)