Dark chocolate roughly chopped -200 grams
Instant coffee powder -2 tablespoon
Butter -200 gms +
Brown sugar -100 grams
Digestive biscuits -200 grams
Almonds roasted and roughly chopped – 50 grams
Walnuts roasted and roughly chopped – 50 grams
Raisins – 50 grams
Heat butter in a non-stick pan, Add chocolate, coffee powder and brown sugar and let it melt.
Grind digestive biscuits to a fine powder. Grease an aluminium cake tin.
Switch off the heat and add ground powder along with almonds, walnuts and raisins and mix well.
Pour the chocolate mixture into a cake tin and spread it evenly. Refrigerate for 1-1½ hours.
Remove the cake from cake tin, cut the cake in wedges, arrange on a serving plate and serve immediately.