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.




Floating Islands

I made this totally amazing dish for Eid this year (Technically, by the Islamic lunar calendar, it was last year.) And well, I loved it. My mother didn’t. But I did receive compliments from a few other people as well. Although, I do suspect most of them were just to keep me happy. So I want you all to try it and give me some REAL feedback. Please. 🙂

Floating Islands are basically poached meringues floating on a pool of liquid. In most recipes, the liquid has the thin consistency of milk (somewhat like it), but in this recipe, it’s more custard-ish.

So here goes:

500 ml milk
1 tsp vanilla essence
3 eggs, separated
A pinch of salt
70 grams caster sugar
100 ml cream
Caramel syrup, to serve


You are gonna need at least (The recipe called for even less. But it began finishing so I added more and it turned out perfect.) 500 ml of milk (I used normal, full-fat, pasteurized milk that comes in the box, like the Tetra-Pak packaging.) Add 1 tsp of vanilla essence and heat the mixture on a stove for at least 3-4 minutes. Keep aside.

Whisk the whites of 3 eggs (like MAD) until fully frothy (you know what it looks like). Now add a pinch of salt and approximately, half (or a little less) of 70 grams of caster sugar. Whisk like mad again.

Now for the tough part! Put the milk on the stove again at low heat. Using a rounded tablespoon, spoon 3-4 balls of the egg white mixture onto the milk, gently. Cook for around a minute. Turn over using a silicon/plastic spatula (rubber is too flexible for easy handling and metal destroys everything). Cook for around a minute more. You’ll know when it’s done, because the colour changes slightly and it becomes ‘solid’ (You’ll understand when you see it.) Take the meringues out on a paper towel to dry. Repeat until all the egg whites have been used up.

Strain the milk.

Beat the yolks of the three eggs and the remaining sugar.

Simmer the milk and the sugar-yolk mixture. STIR CONSTANTLY AND DO NOT LEAVE FOR EVEN A FEW SECONDS. That is the only mistake I made, and I ended up with a very lumpy custard. It almost totally destroyed the look. *sniff* 😥 But it made no difference to the taste, thank God!

Remove it from a heat after sometime (4-5 minutes). Let it cool until it’s totally at room temperature. Add 100 ml of cream and mix well.

Pour the custardish liquid out into the glass serving bowl. Put the meringues on the top. Pour caramel syrup on the top (Just heat 150 grams of sugar+100 ml of water until very very light golden, and pour immediately). Serve, Enjoy! Oh…and give me honest feedback please 😛



Fudge Brownies


Oil ½ cup
Salt a pinch
Eggs 2
Fine sugar 1 cup
Flour 1 cup
Chocolate chips ½ cup
Vanilla essence 1 tsp
Cocoa powder 2 tbsp
Chopped walnuts 4 tbsp


Combine the oil and cocoa powder in a bowl, until perfectly smooth. Beat eggs (separate the whites and yolks, first beat the whites until stiff peaks form and then add the yolks and beat), sugar, vanilla essence. Add the cocoa mixture and beat again. Sift in flour and salt. Add the walnuts and fold them in. Pour into a greased 8 inch square baking pan, level the top and sprinkle the chocolate chips. Bake in a preheated oven on 190 degrees C for 30 mins. Cut into squares, cool on a wire rack and serve.




2 cups all-purpose flour (also known as Maida in Urdu)
2 tablespoons instant yeast
2 tablespoons sugar (finely granulated)
2 tablespoons oil
1 egg
1 cup cooking chocolate (preferably dark)
1/2-1 cup warm milk + a little extra for melting the chocolate
toppings (chocolate sprinkles, hundreds and thousands sprinkles, dessicated coconut, chocolate chips, icing sugar, chopped almonds, bunties, etc.)


1. Mix flour, yeast, sugar, oil, egg along with warm milk in a large bowl.
2. Cover the bowl with plastic wrap and leave for a few hours.
3. Melt the chocolate in either a double boiler OR put a saucepan on heat, fill it with water, put a heatproof plastic/steel/glass dish in it and put chopped cooking chocolate in it, and cover the pan.
4. When chocolate is semi-melted add a little milk to it. Stir. Cover the pan and lower flame.
5. When dough has risen, sprinkle flour on a clean surface and take out dough.
6. Flatten and smooth the dough with hands. Take out a small portion and roll it out till it is half-an-inch thick.
7. Cut into doughnut shape, with either a doughnut cutter or a big and small cookie cutter, or the rim of a glass and bottle cap.
8. Heat oil in a wok and deep fry the doughnuts one by one until almond brown OR leave the doughnuts for 10 mins and then bake them.
9. Keep fried doughnuts on a tissue paper so oil can be soaked up.
10. Insert a Popsicle stick or any other stick in the hole in the center of the doughnut and lift up the doughnut.
11. Place it in the melted chocolate to coat it. When one side is fully coated with chocolate, decorate with toppings.
12. Serve and enjoy 😀

Chocolate Chip Cookies

Monday morning blues or last night of vacations: Chocolate soothes you. It makes everything perfect and blissful. Toss in some brown sugar, some table sugar, a few sticks of butter, fold in the flour and the soda, add an egg or two, pop it in the oven, and there you have ’em: CHOCOLATE CHIP COOKIES, made from scratch. No need to visit Hobnob anymore to get that outrageously expensive but mouth-wateringly delicious cookie. No need to bear the whines of the ‘Cookie Monster’-inspired kids. You can bake them right at home, in almost no time!

So here goes:


Measure out 3/4 cups of granulated (i.e. normal) sugar and 3/4 cups of packed brown sugar.


Add in 1 cup of  softened butter or margarine and cream them together. Add 1 beaten egg and mix well.


Fold in sifted 2 1/4 cups of all-purpose flour. Also, add 1 tsp of baking soda and 1/2 tsp of salt.  The dough gets really really stiff at this point. It is a pretty good exercise for your arms 😛 .
Now for the best part! Gently fold in the chocolate chips. The recipe calls for 2 cups but I add as many as I want. Toss in the nuts, be it walnuts, or almonds, or pistachios. Be CREATIVE. That’s what cooking is about!


something is really wrong with the pic uploading :/

Drop small balls of the dough on UNGREASED cookie sheets, approximately 2 inches apart. I like to press down to flatten them a little.
Bake them at 180 degrees celsius in a preheated oven, until they are golden brown, have soft centers and slightly brown edges.




3/4 cup granulated sugar
3/4 cup brown sugar
1 egg
1 cup butter or margarine, softened
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 tsp salt
1 cup coarsely chopped nuts (optional)
2 cups (approx.) semisweet chocolate chips OR dark cooking chocolate, chopped into small pieces


Preheat oven to 375 degrees Fahrenheit (around 190 degrees Celsius). Beat the egg in a large bowl. Add the sugars, and butter and beat well. Stir in flour, baking soda and salt (dough will be very stiff). Stir in nuts and chocolate chips. Drop dough by rounded tablespoonfuls on an ungreased cookie sheet, and shape them into circles. These cookies should be placed approx. 2 inches apart. Bake 8-10 minutes or until edges are light brown (the centers will remain soft). Cool slightly. Remove from cookie sheet and cool on a wire rack.