Blogging Marathon #120 Week 3, Day 3
Theme : A to Z series, Something sweet
This is a post from my drafts, this was a recipe I used to make quite often when my son was younger. I started making this when my brother in law brought a big bottle of Hershey’s syrup for us. We were in Chennai then and this “cake” was my go to recipe to finish that bottle. The original recipe is from a cookbook by Nita Mehta.
Over a period of time I started skipping the recipe measurements and just follow my instincts. It’s just a combination of digestive biscuits, dry fruits and nuts and chocolate syrup. So this is a recipe from my memory than actual measurements. It’s been awhile since I made this cake since we don’t buy the readymade syrup anymore.
I realize now that this is a shortcut version of the Indonesian Batik cake. If I were to make it again, I will go with the original recipe than the readymade syrup route. But you cannot beat the easiness of this which requires just mixing a couple of ingredients and refrigerating overnight.
- 1 250gm pack of thin digestive biscuits
- 2 tablespoons raisins
- 2 tablespoons nuts
- 1 to 1.5 cups of readymade chocolate syrup (can be prepared at home too)
- Break biscuits into smaller pieces. Add it to a bowl along with dry fruits and nuts.
- Add 3/4 cup – 1 cup of chocolate syrup to coat the biscuit mix completely.
- Move to a cake pan lined with cling wrap.
- Add 1/4 cup chocolate syrup on top. Refrigerate at least for 2 hours, preferably overnight. Remove from pan, take of the cling wrap and serve.
Break a 250 gm pack of Marie gold biscuits into small pieces in a pan. Add 2 tablespoons of raisins and 2 tablespoons of chopped nuts. Mix carefully to distribute it evenly.
Add 3/4 cup readymade chocolate syrup and carefully mix it in. Add 1/4 cup more if needed, the biscuits need to be coated but not soggy.
Line a cake pan with cling wrap. Add the chocolate coated biscuits into the pan. Press lightly so that it’s evenly packed. Add 1/4 cup chocolate syrup on top and let it sink in. The biscuits shouldn’t be soggy.
Refrigerate for a couple of hours at least, preferably overnight. Serve.