Ingredients:

• 350 g glucose biscuits
• 1/2 cup drinking chocolate
• 1/4 cup icing Sugar
• 1/8 cup cocoa powder
• 1/2 tsp vanilla essence
• 1/2 cup Butter (unsalted
• 1 cup Milk
• 6 inch x 5 inch (approximate) tray) to make the cake
• 7 inch x 6 inch sheet of Butter paper

Method:

1. Make fine crumbs of 2-3 biscuits in a mixie and keep aside. Sieve together the dry powder ingredients twice.
2. Beat butter till soft in a bowl. Add sieved mix spoon by spoon to butter and mix well.
3. Beat again till shiny and light. Add essence and mix well. Keep aside.
4. Take milk in a shallow plate. Spread the butter paper sheet in the tray. Sprinkle a little of the crumbs all over it.
5. Take six biscuits. Dip one by one in the milk for a few seconds and place on the sheet side by side. They should form a rectangle.
6. Spread a layer of chocolate mixture carefully over the biscuits with a knife. Sprinkle some crumbs over it. Repeat the biscuit, cocoa, crumbs layers till all the biscuits are used up.
7. Cover the cake on top.
8. Decorate with either white or chocolate icing as for sponge cakes and glace cherries or strawberries, you may even use chocolate nuggets, etc.
9. Chill for 2 hours before serving.

Recipe courtesy of Saroj Kering