chilled biscuit chocolate no bake cake


750 gm digestive biscuits

250 ml water

180 sugar

60 gm cocoa powder

150 gm butter

For glaze

120 gm chocolate

120 gm milk

Break biscuits in a bowl

Add water ,cocoa powder, butter and sugar in abowl

Mix well. Heat in medium heat and remove from heat
Mix with biscuits
Put the biscuit mix in a baking pan lined with butter paper .

Freeze for 1 hour
Meanwhile heat milk and chocolate on double boiler Cool it
Remove the biscuit cake from fridge

Pour the glaze on the cake and spread evenly
Freeze for 4 hours
Remove from the pan and garnish with  chopped walnuts

serve chilled 

Monish Gujral

First chef from India to be invited to Le cordon Bleu to demonstrate in Paris. Monish is credited with the trailblazing turn-around of Moti Mahal, from being a small but iconic presence in Delhi, to becoming a multi-national corporation that is well on its way to defining how the world eats Indian food. A traditionalist, Monish has remained true to the signature dishes that made Moti Mahal a legend, while reinventing the dining experience into one that is exciting and avant garde to suit modern sensibilities.

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