Chocolate cookie bites (Parle-G)



 





Ingredients:

  • 4 sticks salted butter, at room temperature
  • 3/4 cup icing sugar (85g)
  • 8 tablespoons cocoa powder
  • 8 packs of Parle-G biscuits
  • 1 cup water, at room temperature (250ml)
  • 1 1/2 tablespoons instant coffee powder (I prefer Bru)
  • Chopped or grated Cadbury chocolate for topping (optional)

Instructions:

Prepare the Frosting:

  • In a large mixing bowl, beat the room-temperature butter with a hand mixer on low speed until light and creamy.
  • Siftin the icing sugar and cocoa powder. Stir gently to combine, then continue beating with the hand mixer until smooth. Taste and adjust the sugar or cocoa as needed.
  • If the frosting is too soft, chill it in the fridge for 10 minutes. If your butter wasn’t at room temperature, blend in two teaspoons of hot water.

Assemble the Cake:

  • Prepare your biscuits and have a platter or tray ready for assembly.
  • In a small bowl, mix the instant coffee powder with water until smooth.
  • Dip each biscuit into the coffee mixture for just a couple of seconds, without turning it over, and place it on the plate. The biscuits will continue to soften as they rest.
  • Arrange 10 soaked biscuits in a single layer. Spread about 1/3 cup of frosting evenly over the biscuits.
  • Repeat the process, layering soaked biscuits and frosting, until all the biscuits and frosting are used up. I made six layers in total.
  • Smooth the sides of the cake with the excess frosting, adding more as needed to cover the entire cake. If your kitchen is warm, you may need to chill the cake between layers.

Finish and Serve:

  • Top the cake with chopped or grated chocolate, or drizzle melted chocolate over the top. Chill the cake for at least 4 hours before serving.
  • For the best texture, let the cake sit at room temperature for about 10 minutes before slicing. Store leftovers in an airtight container in the refrigerator, where it will keep for 4 to 5 days. Note that the biscuits will continue to soften the longer the cake is stored.

Comments

Post a Comment

Popular posts from this blog

Andhra Style Veg Pulao

Image
INGREDIENTS 1.         Long grained rice (basmati) – 2 cup 2.         1 onion , sliced 3.         Cloves – 3 4.         Stick cinnamon  - 1 big one 5.         Cardamoms – 3 6.         Star Anise - 1 7.         Green peas – 1/4 cup 8.         Carrots – 2 whole carrot sliced 9.         Coconut milk – 1 Cup 10.      Ginger Garlic paste – 1 tsp. 11.      Ghee or Butter – 1 tbsp. 12.      Oil - 1 tsp 13.   Paneer - Nanak , One small packet 14.   Mint Leaves -One bunch 15.   Cilantro -One bunch 16.   Garam Masala - 2 tsps ...
Read more

Chicken Pulao

Image
Ingredients: 1. 2 cups long-grain basmati rice 2. 1 onion, thinly sliced 3. 3 whole cloves 4. 1 large cinnamon stick 5. 3 green cardamom pods 6. 1 star anise 7. 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces 8. 1 tomato, diced 9. 1 cup coconut milk 10. 1 tsp ginger-garlic paste 11. 1 tbsp ghee or unsalted butter 12. 1 bunch fresh mint leaves, chopped 13. 1 bunch fresh cilantro, chopped 14. 2 tsp garam masala 15. 3 green chilies, sliced (optional) 16. 3 strands of mace (javitri) Method: 1. Rinse the basmati rice until the water runs clear. Set aside. 2. In a large skillet , Instant pot or Dutch oven, heat the ghee or butter over medium heat. Add the sliced onion, cloves, cinnamon stick, star anise, mace, and cardamom pods. Sauté for 2-3 minutes until the onion becomes translucent. 3. Stir in the ginger-garlic paste and cook for an additional 1-2 minutes, until fragrant. 4. Add the diced tomato and sauté for 2-3 minutes, until it begins to soften. 5. Add the chicken ...
Read more