Ingredients:

• 5 to 7 small packets – biscuits
• 2 tsp – unsalted Butter
• 2 tbsp – chocolate powder
• 1 tsp – unsweetened cocoa powder
• 1.5 tsp – instant coffee powder (optional)
• 2 tbsp – cornstarch
• 2 tbsp – Sugar
• 3 cups – Milk
• 1/4 cup – chopped Walnuts

Method:

1. Mix the corn starch with 1/2 cup of milk.
2. In a heavy-bottomed pan on low flame, add the remaining 2 cups of milk.
3. Add in the chocolate powder, cocoa powder, sugar and butter.
4. Bring the milk to a boil.
5. Add in instant coffee powder and mix it well.
6. Add in the diluted corn starch.
7. Stir constantly and once the mixture starts thickening, take it off the flame.
8. Keep stirring to make sure it is smooth with no major lumps.
9. Use a whisk or a hand blender if needed.
10. Set it aside and allow it to cool down to room temperature.
11. Now for the assembly of the cake, open the packets of biscuits and take out the broken ones.
12. Take the biscuit and give it a quick dip in the milk and start layering on the platter.
13. Lay out the first layer of biscuit and then spread some syrup/sauce over it.
14. Alternate with a layer of biscuits and sauce till you reach a desired height.
15. Cover the top most layer with the balance of the syrup and some on the sides.
16. Sprinkle it with chopped walnuts and let it cool in the refrigerator for 2 hours.
17. Slice it like you would for a cake and serve.

Recipe courtesy of Sify Bawarchi