200 gms biscuits
1 cup chocolate sauce (readymade)
2 ½ tbsp cream
10-15 almonds (blanched & chopped)
1 tbsp raisins
¼ cup (10-12 ) glace cherries (chopped finely)
1. Line a cake tin or a small square glass dish with a large piece of aluminium foil. Press the foil carefully.
2. Break the biscuits into tiny pieces and put it into a shallow pan (paraat). Add most of the cherries, keeping aside some for garnishing.
3. Add the raisins, almonds, cream and chocolate sauce to the biscuit mixture. Mix well.
4. Put the mixture into the prepared tin on top of the foil. Level with a spoon.
5. Decorate the top with the left over cherries. Cover the cake with a foil from all sides and press the foil down firmly.
6. Put the cake in the fridge for about 2 fours until it has set hard. Lift it out of the tin. Peel off the foil. Serve.