My daughter, Rydhi always says “Mumma…….Biccatte” whenever she needs a biscuit and “Mumma Choca” whenever she needs chocolate. She is a big fan of the two. From our kids we could see our own childhood rite? Because kidz show a mixture of what both of us have done in those days…….which made me to think of making something very simple and tasty. I got the recipe from Cookery guide, YWCA and I made my own modifications.
250 grams of Marie Biscuits (can be increased or decreased during layering)
3 to 5 tablespoons of Milk
1 Egg Yolk
3/4 Cup of Cocoa Powder
1/2 Cup of Butter
1 1/2 Cups of icing sugar
Sift the cocoa powder. In a bowl beat the egg yolk, set aside.
Take a 6 inch square tin and put plastic wrap or cling which extends to the sides.
Heat butter in a sauce pan on low heat. When it melts, add the sifted cocoa, sugar and combine well.
Add the beaten egg yolk and the 3 tablespoons of milk , mix well and take the mixture off from fire.
If the batter has a very thick consistency, add some more milk and stir well.
Arrange the biscuits in the square tin and pour the batter above that immediately. Repeat the same for the next layer till your batter finishes.
Cool it completely and freeze it for at least 4 hours and cut the cake into desired shapes .
Note: Since the batter would thicken immediately, Pour into the biscuits without delay.
Eventhough I made this, aiming Rydhi, we all have taken this as a dessert after the meal. Since I made the batter thick enough, each cake squares were tasted rich chocolaty.
If you do not want such a rich amount of chocolate flavor, reduce the thickness by adding 5 tablespoons of milk.
Again, Thankful to God for introducing me about this good new dish :-).