Name: Biscuit chocolate cake recipe by Reema Veigas at BetterButter
Prep time: 200 min
Cook time: 20 min
Total time: 220 min
Yield: 6
Ingredients: 800 grams of any type of Biscuits you like, I have taken parle-g, Marie biscuit and digestive biscuit.; 1/2 cup cashews, roasted (for final touch up); For chocolate syrup :; 100/150 grams of sugar( you can adjust quantity as you like); 1/2 cup unsweetened Cocoa powder; 1/2 tsp vanilla essence; 250ml water; 150 grams butter; For Chocolate Ganache :; 1/2 cup whipping cream; 120 grm dark chocolate

Ingredients Serving: 6

800 grams of any type of Biscuits you like, I have taken parle-g, Marie biscuit and digestive biscuit.
1/2 cup cashews, roasted (for final touch up)
For chocolate syrup :
100/150 grams of sugar( you can adjust quantity as you like)
1/2 cup unsweetened Cocoa powder
1/2 tsp vanilla essence
250ml water
150 grams butter
For Chocolate Ganache :
1/2 cup whipping cream
120 grm dark chocolate

Instructions

Break biscuits in a small pieces in a large bowl. Heat a non-stick pan and toast cashews for a few minutes and keep aside. ( if you want you can toast badam, walnuts and can add to bowl)
In a deep pan add sugar, Cocoa powder, 1 cup water and mix nicely. Add butter and stir well. Now place the pan over medium heat, bring to boil about 10 minutes stirring constantly. Remove pan from stove and add vanilla essence. Mix it allow it to cool for some minutes.
Add chocolate syrup to the biscuit bowl and mix well. Transfer the mixture to non-stick round cake pan, bottom lined with baking paper.
Press mixture well using spatula. Cover and refrigerate for 30 minutes to an hour before preparing the chocolate ganache.
Place whipping cream into a small saucepan and heat until begins to boil.
Pour the mixture to chopped dark chocolate and let it sit for 1 minute. Stir until smooth. Pour this mixture to chocolate biscuit cake and refrigerate for 3 - 4 hrs or overnight.
Before serving decorate with toasted nuts on top of cake d serve.

Similar Recipes