Blend the biscuits with it's cream in a mixer to smooth powder.
In a deep bowl combine the biscuits mixture, milk, sugar and baking powder and mix well to a dropping consistency.
Pour the cake mixture in a microwave safe baking bowl greased with butter. Dust some coco powder over the butter for preventing it sticking to the mould.

Microwave on high for 3 minutes.
To taste insert a toothpick,if it comes out clean the cake is ready, otherwise microwave for 1 more minute. Garnish with melted chocolate gems and diary milk and serve. Let it cool before you demould.