Hello, I am Elise. Today, I will show you a way to prepare choco biscuit crunch cake recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I am going to make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Choco biscuit crunch Cake Recipe
Choco biscuit crunch Cake is one of the most popular of current trending foods on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions every day. Choco biscuit crunch Cake is something which I have loved my whole life. They are nice and they look fantastic.
To be with this particular recipe, we must first prepare a few ingredients. You can cook choco biscuit crunch cake using 10 ingredients and 14 steps. Here is how you can achieve that.
The ingredients needed to make Choco biscuit crunch Cake:
- Take 2 packets Macvities biscuits
- Get 10 cashews
- Take 10 almonds
- Prepare 10 walnuts
- Take 1/4 cup Choco powder
- Take 1/2 cup Sugar
- Prepare 50 gm Butter
- Take 1/2 cup Water
- Prepare 1/3 cup melted Whip cream
- Prepare 1 bar dark compound
Instructions to make Choco biscuit crunch Cake:
- Dry roast the cashews,walnut and almonds and keep them aside.Let them cool down and cut them into pieces.
- Take 2 packets of Macvities biscuits and crush them with your hands.
- Making chocolate syrup….,……
- Mix choco powder,sugar and water in a pan. Switch on the gas on low flame and keep stirring this mixture till it it thickens.Once it thickens,add butter and keep stirring till it butter melts.Switch off the flame and let the chocolate syrup cool down.It will become more thick when it cools down.
- Making chocolate ganash……….
- Take one bar of dark compound and melted whip cream and keep it in microwave for 1 minute.In case microwave is not there,then melt it by using double boiler process.
- Making of cake finally…..
- Mix biscuits and the roasted dry fruits. Pour chocolate syrup from top.
- In a separate container place butter paper and pour the above mixture.Level it nicely using a spoon.
- Now pour chocolate ganash from top.
- TIP: Tap the container to avoid bubbles.
- Decorate with roasted dry fruits and keep it in fridge for 7 to 8 hours.
- TIP….After 7 to 8 hours,demould it with a warm knife…
- Choco biscuit crunch cake is ready….
So that’s going to wrap this up for this distinctive dish choco biscuit crunch cake recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Happy cooking.
