Biscuit Cake Video by Tarla Dalal

Biscuit Cake Video by Tarla Dalal Video by Tarla Dalal

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10 Mins

8 Mins

18 Mins

1.00 cake

1/2 cup roasted and chopped mixed nuts (walnuts , almonds)

1/2 cup butter

1/2 cup sugar

For biscuit cake

To make eggless biscuit cake, take marie biscuits and break them into big pieces using your hands and put in a deep bowl.
Add the roasted nuts and keep aside.
In a saucepan, add the butter, cocoa powder, sugar and ¾ cup water, mix well and cook on a medium flame for 5 to 6 minutes, while stirring occasionally using a whisk. Keep aside and cool it completely.
Add the prepared cocoa powder mixture to the marie biscuit-nuts and mix well. Transfer the mixture into a loose bottom cake tin of 175 mm. (7”) diameter circle and press it well using a spatula. Keep aside.
Heat the fresh cream in a broad non-stick pan for 1 to 2 minutes, while stirring continuously.
Switch off the flame, add the chocolate and mix well. Pour it over the chocolate biscuit mixture and spread it evenly.
Place a plate below the tin and cover the tin with aluminium foil.
Refrigerate for atleast 3 to 4 hours or till firm.
Demold it and cut into wedges and serve chilled.