Eggless Chocolate Cream Biscuit Cake

Ingredients

2   rectangular  chocolate cake
1/4 cup     sugar syrup
1 1/2 cups      whipped cream
2 chocolate and cream biscuits
4 tsp    chocolate chips
small knife

disposable piping bag fitted with a round nozzle

Method

Slice both the chocolate cakes horizontally into 2 equal parts.

Cut each part into two 100 mm. (4”) diameter circles, using a cookie cutter or any bowl. You will get eight 100 mm. (4”) diameter cake circles.

Soak 4 cake circles of the chocolate cake with 1/2 the soaking syrup.

Fill the plastic disposable piping bag (fitted with a no 5 large plain nozzle) with the whipped cream.

Using 1/2 the whipped cream, pipe out the cream on 4 cake slices in a circular motion applying uniform pressure.

Place the remaining 4 cake circles over the cream and press lightly to let the cream come out from the sides.

Soak these 4 cake circles of the chocolate cake with the remaining soaking syrup.

Using the remaining whipped cream, pipe out the cream on these 4 cake slices again in a circular motion, applying uniform pressure.

Sprinkle 1 tsp of chocolate chips on each pastry. Cut each chocolate and cream biscuit into half and place over the 4 pastries.