Chocolate Biscuit Cake

Instructions

• Take Marie biscuits. You can have your choice of biscuits.
• Crush down the biscuits. Don’t powder them as we want big chunks of these biscuits in our cake.
• To make the chocolate mixture, heat up the pan on medium heat. Add butter. Let the butter melt.
• Add powdered sugar and instant coffee. Mix well and let the mixture heat up.
• Turn off the heat once the mixture heats up. Mix it well and add grated dark chocolate and vanilla essence. Stir well.
• Let the chocolate dissolve completely. You can also melt the chocolate in a microwave or in a boiler mode.
• Once the chocolate is completely dissolved and the mixture looks like a thick syrup, add chopped biscuits to it. Add assorted nuts (Walnut, Cashew nuts, Pistachios, Almonds). You can use your choice of nuts or can completely skip the nuts. Mix well.
• Transfer the mixture into a dish. Keep the dish in the refrigerator and allow it to cool for 15-20 minutes.
• After 20 minutes remove the dish from the refrigerator. The mixture is set and ready to roll out. Shape the mixture into a log.
• Take a clear wrap, put the mixture in the middle of the wrap. Close up from both sides. Twist the ends. Twist this roll back and forth.
• Allow this roll to chill for 2-3 hours.
• After chilling for about 2-3 hours, open up the roll.
• Your cake is already Cut the roll into quarter-inch pieces with a knife and serve.