|
Chocolate Biscuit Cake
recipe - (Serves
4) |
200
gms Marie biscuits
1 cup chocolate sauce (readymade)
2 ½ tbsp cream
10-15 almonds (blanched & chopped)
1 tbsp raisins (kishmish)
¼ cup (10-12 ) glace cherries (chopped finely)
| 1. |
Line
a cake tin or a small square glass dish with a large piece of
aluminium foil. Press the foil carefully. |
| 2. |
Break
the biscuits into tiny pieces and put it into a shallow pan
(paraat). Add most of the cherries, keeping aside some for garnishing. |
| 3. |
Add
the raisins, almonds, cream and chocolate sauce to the biscuit
mixture. Mix well. |
| 4. |
Put
the mixture into the prepared tin on top of the foil. Level
with a spoon. |
| 5. |
Decorate
the top with the left over cherries. Cover the cake with a foil
from all sides and press the foil down firmly. |
| 6.
|
Put
the cake in the fridge for about 2 fours until it has set hard.
Lift it out of the tin. Peel off the foil. Serve. |
| Biscuity
Chocolate Milk Shake recipe - (Serves
1) |
 6
chocolate flavoured biscuits
1 tbsp honey
1 tbsp vanilla ice cream
1 cup milk
a small milk chocolate, optional, for garnishing
| 1. |
Break
the biscuits into large pieces. |
| 2. |
Mix
all the ingredients in a blender and blend for 2-3 minutes. |
| 3.
|
Pour
into a glass and decorate with grated chocolate. |
| Honeyed
Banana Shake - (Serves
1) |
 1
tbsp vanilla ice cream
1 tbsp honey
1 cup milk
1 tbsp fresh curd
1 banana
| 1. |
Peel
and slice the banana. Keep aside a slice of banana for garnishing. |
| 2. |
Put
all the ingredients in a blender and blend for a few minutes. |
| 3. |
Pour
in a glass and decorate with a slice of banana. |
| Tip
- Do not use sour curd. |
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