Ingredients
glucose biscuits (4 packs)
drinking chocolate (400 gms)
cocoa powder (200 gms)
coffee powder (50 gms)
dry coconut powder (200 gms)
sugar (as per taste)

Method
Make some coffee solution (Place some coffee in water and mix well)
Dip the glucose biscuits in a coffee solution and arrange it in a layer in a tray Now mix cocoa powder and drinking chocolate ( 1: 2) .
Add sugar to taste and form a paste with water Now spread this paste on the layer of biscuits Sprinkle coconut powder on it Now again form a layer of biscuits by dipping them in sugar over this chocolate covered layer
And repeat the same steps Add up to 4 or 5 layers of biscuits
Then completely cover it with chocolate paste and garnish completely with coconut powder Keep it in freezer for an hour .The choco frozen cake is ready.

Ingredients
maida (flour)
240 gm (2 cups)
butter – 120 gm
castor sugar – 120 gm
cocoa powder
according to taste
baking powder 1 tsp
salt 1/2 tsp
vanilla essence 1 tsp
milk 1/2 cup

Method
Sieve maida, salt and baking powder together.
Beat butter and sugar till it becomes light and fluffy.
Add to the flour along with vanilla essence and milk and make a stiff dough.
Divide it into two equal parts.
To one part add cocoa.
Thinly roll out both the parts.
Place the chocolate part on the white part.
Roll it tightly and keep in the fridge for 15-20 minutes.
Cut out round slices of 1/4″ thickness and arrange in a well-greased tray.
Bake in a moderate oven at 180ºC for about 15 minutes. Allow it to cool to become crisp.
Store in an airtight container.

Ingredients
1 cup butter
softened
8 cubes of pasteurized process cheese
5 cups confectioners’ sugar
1/2 cup cocoa
1 cup milk powder
cup coconut
cup coarsely chopped cashew nuts
badam and pista

Method
In a large saucepan over medium heat melt butter and cheese cubes together, stirring frequently remove from heat.
Sift together confectioners’ sugar and cocoa add to cheese, mixing well.
Stir in milk powder coconut and nuts.
Turn into a 9×9x2-inch pan chill until firm and cut into squares and Serve.
Option:
Can be prepared without coconut also.

Ingredients
125 grams dried apricots, chopped
1/3 cup raisins, chopped
1/3 cup sultanas, chopped
2 teaspoons grated orange rind
75 grams dark chocolate, grated
200 grams dark chocolate, extra
75 g butter

Method
Combine apricots, raisins, sultanas, rind and grated dark chocolate in a small bowl.
Roll teaspoons of mixture into balls, refrigerate overnight.
Break extra chocolate into pieces, place in top of a double saucepan with butter over boiling water.
Stir until smooth or microwave on high for 2 minutes.
Dip each fruit ball in chocolate until evenly coated.
Place balls on foil-covered trays allow setting in a cool place.
Store balls in airtight container in refrigerator

Ingredients
30gm butter
250gm dark chocolate, finely chopped
80gm butter extra
2 teaspoon vanilla essence
1 cup brown sugar, firmly packed
2 eggs
cup plain flour (maida)
Method To Make The Chocolate Icing:
Melt chocolate and butter over simmering water, cool to room temperature.
Beat with wooden spoon until thick and spread able
cup chopped roasted walnuts
1/3 cup sour cream
Chocolate Icing
125gm dark chocolate, chopped
60gm unsalted butter

Method
Grease deep 19 cm square cake pan, line base with grease paper.
Melt butter in pan, add chocolate, stir over low heat until chocolate is
Beat extra butter, essence, sugar in small bowl with electric mixer until light and fluffy, beat in eggs 1 at a time.
Transfer mixture to a large bowl.
Stir in sifted flour, then chocolate mixture, nuts and cream.
Spread mixture into the greased pan, bake in moderate oven for about 45 minutes, cool in pan.
Turn slice from pan, remove grease paper, spread slice with chocolate icing,cut when set into squares.

Ingredients
1 and 3/4 cups — all purpose flour (maida)
1/4 cup — unsweetened cocoa powder
1 cup — finely powdered sugar (or 1/4 cup more if you like it sweeter)
1 cup — butter/ margerine
1/4 tsp — vanilla
1/2 tsp baking soda

Method
Sieve Flour, Cocoa and baking soda together and keep aside.
Beat Butter / margarine and vanilla essence with sugar till fluffy.
Add in the flour – cocoa and soda mix and mix well.
Shape into an inch sized flattened balls and place on greased baking trays and bake at 150 degree centigrade for 20 mins or till done !
Cool and store in air tight containers.

Ingredients
sugar – 175 gms
margarine – 50 gms
fresh white butter – 50 gms
cocoa – 1 tbsp
drinking chocolate powder 1-1/2 tbsp
icing sugar – 150 gms

Method
Sieve icing sugar, cocoa, drinking chocolate powder together without any lumps Heat butter, margarine together in a pan with a reduced flame till it just melts.
Remove from fire and mix sieved Ingredients quickly and evenly till it becomes soft.
Mix 2 tbsp sugar and 2 tbsp milk in a pan.
Boil milk for a few minutes till the sugar dissolves and then remove from fire.
Immediately add powdered cornflakes.
Keep it for 5 minutes.
Dip in chocolate paste.
Shape properly with hands and allow to dry on butter paper.

Ingredients
eggs – 2
sugar – 11/4 cup
flour – 11/2 cup
butter or margarine – 1/2 cup
honey – 1/2 cup
chocolate – 3/4 cup
cocoa – 2tbs
almonds [chop&roast] 1/2 cup

Method
Mix butter &sugar till light & fluffy. gradually beat in eggs, sieve flour &cocoa together & add in butter mixture
meanwhile melt chocolate over a pan of hot water & then mix in egg mixture.
Stir in honey & add almonds .
line a cake tin with oil & pour mixture into it bake it till done

For Topping
A handful of nuts, Chocolate – 1 cup melt the chocolate till smooth over a pan of hot water, Cut the bake chocolate cake into pieces &dip them in melted chocolate &sprinkle chopped almonds over them

Ingredients
300 gm maida
35 gm coca powder
175 gm brown sugar
300ml milk
2 teaspoon vanilla essence
1 levelled teaspoon baking powder
1 levelled teaspoon cooking soda.
1 laddle butter
4 teaspoon honey
2 teaspoon rum (optional)

Method
Mix maida with baking powder, cooking soda and cocoa powder.
sieve the mixture through a seiver.
Add brown sugar. In a kadai add milk in which place white butter and honey.
Heat it till the butter melts.
Remove from heat, add the maida mixture to it slowly by constantly mixing it.
Add vanilla essence and rum (optional).
Transfer to a baking tin.
Place in a preheated oven at 180 degree centigrade for 1 hour.

Ingredients
32 ounces milk chocolate, grated
1 1/4 cups heavy cream
1 tablespoon instant coffee powder
1 teaspoon vanilla extract
1 teaspoon white sugar
1/3 cup hot water

Method
1 In a saucepan over medium heat, melt the chocolate with the heavy cream.
Mix in the instant coffee, vanilla extract, sugar, and hot water.
Continue to heat, stirring frequently, until the mixture is smooth.