No Cook Biscuits-Coco-Cake



Ethnicity
Indian

Type of Meal
Teatime, Party, Festive, Brunch

Type of Dish
Pastries and Cakes, Desserts, Baked

Main Ingredients
Biscuits, Cocoa , Butter, Sugar (Cheeni)

 
 
  Ingredients   Method
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 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.

  • 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 with remaining.

  • 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. Serves 8

    Making Time 1/2 hour (excl setting time)
    Shelf life 2 weeks (in the fridge)