2 tbsp - coffee decoction [optional but recommended]
1 small bar - chocolate
Method for preparing custard: In a small bowl, add the custard powder to milk and mix well. Keep aside.
On low flame, heat the custard milk. Stir slowly and continuously for 2 - 3 mins. Switch off the stove and cool it down.
It will be thick, but of a dropping consistency.
Method for layering the cake:
Take a square plate/tin and layer the base of the plate with biscuits dipped in coffee decoction.
Above the first layer, spread a generous spoon of custard, then layer another set of biscuits dipped in coffee decoction.
Repeat until you build 3-4 layers. Then grate chocolate over the top layer of biscuits, covering the whole cake.
Refrigerate for a few hours (about 4 hours).
Remove from the fridge about 5 - 10 minutes before serving.
Cut and serve immediately.
For coffee decoction: Take 1/4 cup of hot water, add 1.5 tsp of instant coffee powder and mix well.
Recipe and Image courtesy: Sharmis Passions
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.