Ingredients:

• 1/4 cup – Unsalted Butter
• 3 tbsp – Flour
• 1/4 cup – Castor Sugar
• 2 cups – Evaporated Milk
• 1 tbsp – Cappuccino powder
• 1 tbsp – Instant coffee powder
• 1.5 cups – Finely grated bitter sweet chocolate
• 1/2 cup – Finely chopped Cashewnuts
• 42 – Sweet biscuits
• 1/2 cup – Evaporated Milk
• For the garnish:
• 2 cups – Whipping topping
• 2 tbsp – Chocolate shavings
• 5 – Maraschino Cherries
• 10 – Chocolate leaves

Method:

1. Gently melt butter. Add flour. Cook for 1 minute on medium heat, stirring continuously.
2. Add sugar and evaporated milk, stirring continuously.
3. Cook on medium low heat, stirring continuously, till the mixture starts to boil and is of thick coating consistency.
4. Add the cappuccino and instant coffee powders and grated chocolate.
5. Cook on low heat till chocolate melts, stirring continuously.
6. Remove from heat.  Add cashewnuts. Cool. Refrigerate for at least 4 hours.
7. Place a large piece of aluminum foil on a flat surface.
8. Dip 6 biscuits, one at a time, into 1/2 cup evaporated milk and place on the foil to form a rectangle.
9. Gently spread 1/2 chocolate mixture on top.
10. Repeat layering with dipped biscuits and chocolates mixture, ending with biscuits.
11. Wrap the foil around the block. Chill overnight in refrigerator.
12. Unwrap and place on serving dish.
13. Decorate with topping, chocolate shavings, cherries and chocolate leaves.
14. Keep chilled.