INGREDIENTS & PROCESS:br 34-36 PIECES CHOCOLATE SANDWICH BISCUITSbr SEPARATE THE CREAMbr PUT THEM INTO A GRINDERbr 1 CUP MILKbr GRIND THEM FOR 1 MIN.br POUR INTO A BOWLbr 1 SACHET ENObr MIX THEMbr BRUSH OIL IN A MOULDbr POUR THE BATTERbr FIRE UP THE STOVE (MED. LOW FLAME)br PLACE A CURRY PANbr PLACE A WIRE STAND & PRE-HEAT FOR 5 MIN.br PLACE MOULDbr COOK FOR 35-40 MIN. IN MED. LOW FLAMEbr CAKE IS READY, COOL COMPLETELYbr 2-3 TBSP MILKbr MIX THEMbr ¼ CUP SUGARbr 2 TBSP COCOAbr ½ CUP WATERbr COOK THEM UNTIL THICKERbr REMOVE FROM THE MOULDbr CUT OUT THE TOP PARTbr DIVIDE THE CAKEbr PLACE THE TOP LAYER IN BOTTOMbr BRUSH SOME SUGAR SYRUPbr SPREAD THE CREAM LAYERbr POUR THE CHOCOLATE GLAZEbr REST 5-10 MIN.