Chocolate Biscuit Cake

Sinful. Delicious. –> The two words that come to my mind when I think of this beauty…

Chocolate Biscuit Cake was what Prince William had on his special day. Yup, he has goooood choice!!! It is what I had never tasted until a few minutes before now. It is what I took to a family dinner yesterday (but never got a chance to taste it :/ ). It is what intrigued me so much that I made it again.

I dunno why but this tastes so much like a magnified Twix bar, and Twix is my all-time favourite chocolate, so I loved this. I guess it was kind of caramel-ish because of the condensed milk.

I first came across this cake on wikihow and then kept googling for recipes until I found a suitable one on edible ireland. I did change the recipe a little according to our taste and here’s the result:


Although many recipes call for golden syrup to be used, but I chose the condensed milk version because I had condensed milk but not golden syrup at home, and also, because on Edible Ireland, it says that using condensed milk makes it easier to cut the cake. So here goes this MARVELLOUS recipe:


  • 150 g roughly chopped Milk Chocolate (I used 1 1/2 100g bars of Dairy Milk)
  • 150 g roughly chopped Dark Chocolate (I used Cadbury Bournville. The second time, however, I didn’t have enough Bournville so I added Hershey’s milk chocolate chips because they’re still too dark for me to eat normally)
  • 1/2 cup (100g) diced butter/margarine (Blue Band, of course)
  • 1 tin (400 g) condensed milk (Comelle, my favourite)
  • 1/4 tsp salt
  • 1 tsp espresso powder* (Nescafe)
  • as many Digestive Biscuits and/or Tea Biscuits (I used Marie biscuits) as you want

*The espresso powder is purely optional, but doesn’t everyone love the taste of coffee+chocolate???!!!


Melt the chocolates and butter/margarine in a heatproof bowl, either in the microwave, or in a double boiler (the  better option).
Remove from heat and stir in the salt and espresso powder with the help of a rubber/silicon spatula.
Pour in the condensed milk and stir well.
Add the digestive and tea biscuits, broken into 3-5 pieces each. Stir until each and every piece is covered in the chocolate mixture.
Pour this concoction in a lined loaf or springform cake pan. The loaf pan should be lined with plastic wrap (clingfilm). I lined the base of the springform with aluminium foil and plastic wrap on top of that, and lightly oiled the sides.
Refrigerate for at least 3-5 hours (preferably overnight). If you reside in Pakistan, do place it in the freezer overnight.
If you want, you can spread some chocolate, or white/vanilla buttercream frosting on it, but it’s very rich as it is.




Beat the Heat!

This summer is so hot! One longs to relax, possibly with a glass of chilled homemade juice, maybe a store-bought can of cold drink (but that’s not healthy, is it?), lemon slush, or a perfect smoothie. Well, read on, and I’ll teach you a few, quick ways to beat the heat 🙂

Yummilicious Oreo Smoothie (personally my favourite)

Oreo Smoothie

I know this doesn’t look very appealing. I’m not really into decoration and garnishing. But it sure tastes awesome 😀

You will need for four glasses:
4 tsp. chocolate syrup (Or you can add more, this recipe doesn’t necessarily require ingredients in a fixed amount)
8 (or more) Oreo cookies
1 and a 1/2 cups of milk
2 cups Vanilla Ice-Cream (that’s roughly around 4-5 scoops)

How to make this heavenly delight:
SPOON 1 tsp. syrup into each of 4 glasses. Roll each glass to coat bottom and inside of glass. Finely chop (or crumble) 2-3 cookies; set aside. QUARTER remaining cookies; place in blender. Add milk and ice cream; blend until smooth. POUR into prepared glasses; top with chopped cookies. Serve immediately.





Cold Coffee

You will need (for approx. two glasses of this cold, creamy wonder) :
8 oz (1 cup) milk
1 tbsp. dark roasted instant coffee (Nescafe will do)
3 tbsp. sugar
2 cups ice

Blend the coffee, sugar and milk together for about 30 seconds until the sugar and coffee are mixed well with milk. Add ice and blend at a high speed for a minute until coffee becomes frothy. Serve in tall glasses and sprinkle with dry coffee powder or garnish with chocolate syrup.

Mango Milkshake

My mother makes this and she’s a total expert on cooking, so she doesn’t require measurements and she never uses ingredients in a fixed ratio so I really don’t know the amounts of the ingredients, however I took the following recipe from the internet. Hope it works for you 🙂

You need: 3 small ripe mangoes (or use 1 large mango. You can use frozen mangoes for this recipe. You can vary the amount of mangoes/puree depending on how strong you prefer the taste of mangoes in your milk shake. Canned Mango puree will also work. Just make sure to add sugar only after tasting since canned mango purees already have sugar added to them.)

 Peel the mangoes (if using fresh). Cut them into small pieces. Put into the blender. Add 1 cup chilled milk. Blend it well. Add ice-cubes. Blend until frothy. Taste and add sugar if necessary and blend it again for a few seconds. Pour into tall glasses. Serve with a dollop of ice-cream. Enjoy your delicious treat.


Same case with the above (i.e my mom makes it without a specific ratio).


In Pakistan and India, Lassi is a special treat. It’s very easy to make and absolutely delicious! Some people prefer sweet lassi and some like salty lassi. For me, sweet lassi is my favourite. Following are recipes for both, sweet and salty lassi. Please try them out and let me know if you liked it.

For SWEET LASSI, you need:
1 cup of yogurt
½ a cup of water
½ a cup of ice cubes
3 to 5 teaspoons of sugar (It depends on whether the yogurt you use is sweet or salty)
A pinch of salt

For SALTY LASSI, you need:
1 tsp cumin seeds
1 cup plain yogurt
1 cup chilled milk
2 teaspoons lemon juice
1/2 to 1 tsp salt
1/2 cup of ice cubes

Just blend all the ingredients at high speed till frothy. If you want to then add a dollop of fresh yogurt on top before serving. Enjoy!
(Makes two to three glasses)