• Prepare a 6 inch spring foam pan or a pan with removable base. Alternately you may use a regular cake pan lined with parchment paper.

Make Chocolate Syrup

• Mix together sugar, cocoa & milk in a pan. Whisk well to make a smooth liquid, breaking up lumps of cocoa if any.
• Add butter (optional) & boil this stirring often until you get a slightly thick syrup.
• To test, dip a spoon and check. The syrup must coat the back of the spoon.
• This will further thicken upon cooling. Set aside to cool down.

How to Make Biscuit Cake

• Break down the biscuits approximately to 1 by ½ inch pieces.
• When the syrup cools down pour it in 2 batches and give a good stir.
• Transfer the chocolate biscuits to the pan and press down with the base of a measuring cup. Smoothen the top with a spatula.
• Cover it and refrigerate for 1 to 2 hours, until set.

Melt chocolate

• Add the chocolate and milk to a small bowl. 
• Microwave it for 1 minute, stirring every 30 seconds until the chocolate melts and turns smooth.
• Or Double boiler - Alternately place the bowl over a small pot of hot water. Stir and mix until smooth.

Frosting Biscuit cake

• Unmold the cake gently from the pan. Or lift the cake from the pan holding the butter paper.
• Spread the chocolate frosting over the biscuit cake with a spatula. Smear some chocolate on the sides & smoothen.
• Refrigerate until the chocolate frosting is set. Slice the biscuit cake and serve plain or with Ice cream or tea.