Ingredients:

Glucose Biscuit- 36 psc
Strawberry Crush- 2 tbsp
Coffee Powder- 2 tsp
Drinking Chocolate Powder- 3 tbsp
Malai/Cream- 2 tbsp
Icing Sugar- 2 tbsp
Vanilla essence- 2/3 drops
Butter- 5 tbsp

For Chocolate Cream

Mix malai/cream and 1 tbsp chocolate powder and keep aside.

For Chocolate Icing

Mix butter, icing sugar, essence and chocolate powder( 1 tbsp) and keep aside.

Method:

Boil 1 1/2 cup water and coffee powder, mix well and strain the solution. Place a butter paper on a tray. Dip 1 biscuit in this coffee solution, remove it immediately and place it on butter paper. Likewise dip 7 to 8 biscuits in the coffee solution and arrange them in a rectangle shape on the butter paper.
Again make one more layer of biscuits dipped in coffee solution. Now spread chocolate cream over these biscuits.Also spread strawberry crush. Again dip 7/8 biscuits in coffee solution and arrange over the chocolate cream. Cover these biscuits with chocolate butter icing. Spread walnut bits in such a way that it should cover the sides of the cake. Decorate the cake with remaining chocolate icing. Refrigerate the cake for 20 to 25 min. and then serve it.

NOTE- The no. of biscuits can change.