Cherry Coco Biscuit Cake

Name: Cherry Coco Biscuit Cake
Total time: 3600 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 2 medium packs Marie biscuit; 4 tbsp Butter; 4 tbsp Fresh cream; 4 tbsp Chocolate sauce; 1/2 cup Chopped dry fruits (cashews, almonds, walnuts); 1/4 cup Milk chocolate; 1 cup For the ganache: Milk chocolate; 2 cups Whipping cream; as needed Almond silvers and cherry for garnishing

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Ingredients

1 hr

6 servings

2medium packs Marie biscuit
4 tbspButter
4 tbspFresh cream
4 tbspChocolate sauce
1/2 cupChopped dry fruits (cashews, almonds, walnuts)
1/4 cupMilk chocolate
1 cupFor the ganache: Milk chocolate
2 cupsWhipping cream
as neededAlmond silvers and cherry for garnishing

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Steps

1 hr

1

Crush the biscuits in medium size pieces.
2

Add melted butter, chocolate sauce, melted milk chocolate, fresh cream and dry fruits and mix gently.
3

Put this mixture in a string pan and press slightly with spatula to make the surface even.
4

Keep in fridge for 1hr to set.
5

Meanwhile prepare the ganache. Melt milk chocolate and add whipping cream in it and mix well.
6

Demould the cake and pour ganache over it.
7

Garnish with almond silvers and cherry.
8

Keep in fridge for 1hr or until set.
9

Take out the cake from fridge and keep at room temperature 15 mins before serving.
10

Note: You can top this cake with vanilla ice cream and serve.
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