BISCUIT CAKE

Cooking Time : 5 mins.
Preparation Time : 9 mins.

Makes 1 cake.

Ingredients

1 small packet Any squre biscuits
½ cup (100 ml.) cream
1 tablespoon powdered sugar

For the chocolate truffle

1 cup dark chocolate, cut
¼ cup cream

To be mixed together for the soaking syrup

¼ cup water
1 teaspoon orange squash


For the topping

½ cup chocolate vermicelli

For the chocolate truffle


1. Put the cream in a saucepan and bring it to the boil.


2. Add the chocolate and mix well using a whisk till it resembles a smooth sauce. Remove from the flame.


3. Stir over a bowl of ice to cool quickly.


4. Divide the truffle into 5 equal portions and keep aside.


Method


1. Mix together the cream and sugar and whisk till soft peaks form. Keep aside.


2. Arrange 3 biscuits on a serving plate and sprinkle some soaking syrup in order to make the biscuits moist.


3. Spread an even layer of one portion of the chocolate truffle over the biscuits and top with a portion of fresh cream.


4. Repeat to make 5 more layers.


5. Cover the top and the sides with chocolate vermicelli and refrigerate till firm.


6. Cut into thin slices and serve chilled.