BISCUIT CAKE

Ingredients:

Biscuits – 5-7 small pkts (account for broken ones)
Unsalted Butter – 2 tsp
Chocolate Powder – 2 tbsp
Unsweetened Cocoa Powder – 1 tsp
Instant Coffee Powder – 1.5 tsp (optional)
Cornstarch – 2 tbsp
Sugar – 2 tbsp
Milk – 2+1 cups
Chopped Walnuts – 1/4 cup

Method:

1. Mix the Cornstarch with 1/2 cup of milk (from the 2 cups).
2. In a heavy-bottomed pan on low flame, add in the balance of the 2 cups of Milk.
3. Add in the Chocolate Powder, Cocoa Powder, Sugar and Butter.
4. Bring the Milk to a boil.
5. Add in Instant Coffee Powder and allow it to mix in well.
6. Add in the diluted Cornstarch.
7. Stir constantly, once the mixture starts thickening, take it off the flame.
8. Keep stirring to make sure it is a smooth with no major lumps. Use a whisk or a hand blender if needed.
9. Set aside and allow it to cool down to room temperature.
10.Now for the assembly of the cake, open the packets of biscuits and take out the broken ones.
11.Take the biscuit and give it a quick dip in the Milk (1 cup) and start layering on the platter.
12.Lay out the 1st layer of biscuit and then spread some syrup/sauce over it.
13.Alternate with a layer of Biscuits and Sauce…till you reach a desired height.
14.Cover the top most layer with the balance of the Syrup and some on the sides.
15. Sprinkle with chopped Walnuts and chill in the refrigerator for 2 hours.
16. Slice like you would for a cake and serve.