Biscuit Cake
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Crunchy biscuits layered with chocolate truffle and cream make a quick and mouthwatering cake
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Ingredients
- 1 biscuits small packet
- 1/2 cup fresh cream
- 1 tbsp Sugar powdered
For the chocolate truffle
- 1 cup dark chocolate chopped
- 1/4 cup fresh cream
To be mixed together for the soaking syrup
- 1/4 cup water
- 1 tsp orange squash
For the topping
- 1/2 cup chocolate vermicelli
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Instructions
For the chocolate truffle
- Put the cream in a saucepan and bring it to the boil.
- Add the chocolate and mix well using a whisk till it resembles a smooth sauce. Remove from the flame.
- Stir over a bowl of ice to cool quickly.
- Divide the truffle into 5 equal portions and keep aside.
How to proceed
- Mix together the cream and sugar and whisk till soft peaks form. Keep aside.
- Arrange 3 biscuits on a serving plate and sprinkle some soaking syrup in order to make the biscuits moist.
- Spread an even layer of one portion of the chocolate truffle over the biscuits and top with a portion of fresh cream.
- Repeat to make 5 more layers.
- Cover the top and the sides with chocolate vermicelli and refrigerate till firm.
- Cut into thin slices and serve chilled.
Notes
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Recipe Nutrition
Calories: 438 kcal | Carbohydrates: 41 g | Protein: 5 g | Fat: 28 g | Saturated Fat: 17 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 8 g | Trans Fat: 0.01 g | Cholesterol: 41 mg | Sodium: 67 mg | Potassium: 299 mg | Fiber: 4 g | Sugar: 13 g | Vitamin A: 544 IU | Vitamin C: 2 mg | Calcium: 54 mg | Iron: 4 mg
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Sneha Agarwal
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