A new creation..

Somebody recently asked me "what would you give up, cheese or chocolates?" I said cheese instantly. Sorry cheese lovers. I've admitted it before and I'll admit it again, I'm obsessed with chocolates. They're a blessing for people like me. It can set everything right.

So, yesterday I made something that I've been waiting for a long time. Since I have my non-stick cake tin now, I can make no bake cakes easily, without any hassle.
Anyway, this recipe became one of my favorites ever. It only involves 3 basic steps, the first is making of the rich chocolate sauce, which is used for coating the biscuits, then assembling the cake & decorating it.

The chocolate sauce:-

Take a saucepan, put 7-8 cubes of butter, sieve in 55 gms of cocoa powder, 190 gms of powdered sugar. Now add 250 ml of full fat milk. You can replace milk with water if you want. But it tastes better with milk in my opinion, forget about the calories just care about the outcome.
Now switch on the flame, on medium to low heat, let it simmer away. Stir in between. Get rid of all the lumps and bumps. You know it's done when you're left with thick & luscious dark sauce. Take it off the heat, add some chopped dark chocolate. The heat of the sauce will melt this chocolate. Stir well & Keep it aside. Let it come to the room temperature.

Preparing the biscuits:-

The next step is to take any type of biscuits you want. You can use glucose biscuits too it's all upto you and your tastes. I used simple digestive biscuits which are easily available in the market. I used 250 gms of biscuits and broke them into large to small pieces. Remember not to crush them into fine pieces. We want the gorgeous biscuity layers in the cake. Customise it as you want, throw in walnuts or dried cherries or raisins anything you like. If you're like me who avoids dry fruits, then just keep it simple.

Assembling:-

Now the fun but messy part comes up, pour the decadent, rich, glossy chocolate sauce over the broken biscuits. Mix it with spatula. Some pieces will fall off the bowl, let it. You can make a mess in the kitchen, nobody is watching you. The best way to avoid any mess is to work in batches.
Make sure to coat the biscuits well with the sauce. Take your cake tin, line it with parchment paper, pour the mixure into the tin and press it evenly. Refrigerate it for 30 minutes.

Ganache:-

Chocolate ganache adds bit of bitterness which works really well with cake. It gives a really intense flavour to the cake. To make chocolate ganache, take small amount of whipping cream, heat it up, don't let it boil. Add the chopped dark chocolate to this warm cream. Let it sit for a minute and combine.
Spread this ganache over the top of the cake. Decorate it with some colorful sprinkles or roasted peanuts. Let your creativity flow.

Refrigerate it for 6-8 hours, then slice it up later.

Try it at home and make sure to tell me how it turned out.
Goodnight.. :)