First, line a cake pan or a loaf pan with parchment paper, butter paper or aluminum foil. You can use any medium-sized cake pan
Add ⅓ cup of water to a small sauce pan and heat slightly over a low flame. The water should be warm or slightly hot, but not simmering.
Transfer the water to a bowl.
Add a ½ tablespoon of instant coffee. If you prefer to make this biscuit cake without coffee, simply substitute with drinking chocolate, hot cocoa powder, or regular cocoa powder or ground cacao. Mix well and set aside.
Next add ½ cup of milk in the same saucepan. Add 1 teaspoon of cocoa powder.
Mix very well until there are no lumps. The mixture should be smooth and creamy.
Next add 1 tablespoon of sugar. You can add more or less depending on personal taste and how sweet your chocolate is. The Cadbury chocolate I use is already quite sweet, but bittersweet or dark chocolate bars might need a bit more sugar.
Place the pan on stove top and turn the heat to low. Whisk the mixture with a whisk to dissolve the sugar.
Bring mixture to a boil. After it comes to a boil, then continue to simmer for 2 to 3 minutes on a low to medium-low flame. Continue to stir often.
Next, after 2 to 3 minutes, switch off the flame and add the chopped chocolate.
Keep the pan on low and mix the chocolate into the sauce. The heat of the cocoa solution will melt the chocolate. Mix to a smooth glossy consistency. At this point, you can add some chopped nuts or dry fruits if you want.
Take each parle glucose biscuit and dip in the coffee solution. If using glucose or marie biscuits or digestive biscuits, then just dip for a second and quickly remove. Do not keep in for any longer or the cookies will become too soggy.
Then place the biscuit in the pan lined with parchment paper. Continue to dip each biscuit in the coffee syrup and line the pan with a single layer of cookies.
Stack on top to make a second layer of dipped biscuits. Depending on the size of the pan, you can make 2 to 3 layers.
Now pour half of the chocolate icing over the biscuit layers, and spread it evenly but gently with a spatula. Tilt the pan a bit so that the chocolate icing spread all over the biscuit layer.
Make another third layer of coffee solution dipped biscuits.
Then make a fourth layer.
Finally, pour the remaining chocolate icing and spread it evenly.
Seal the pan with a lid or cover with foil. Place in refrigerator and let the biscuit cake set for at least 4 to 5 hours. You can also keep it in the fridge overnight.
When ready to serve, carefully lift the sides of the parchment paper and place the biscuit cake on a chopping board or tray. Slice the no bake cake gently..
Serve biscuit cake as a dessert after meal or with tea or coffee. You can also enjoy it as a sweet snack anytime of the day.
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