INGREDIENTS & PROCESS:
1 CUP WHIPPING CREAM
2 TABLESPOON POWDER SUGAR
BEAT UNTIL STIFF PEAKS
1.1/4 CUP LIQUID MILK
1/4 CUP SUGAR
2 TABLESPOON COCOA POWDER
2 TABLESPOON CORN FLOUR
MIX WELL
PLACE IT IN STOVE
COOK UNTIL IT BECOME THICKEN
1/4 CUP DARK CHOCOLATE
MIX
TRANSFER IN A BOWL
1/4 CUP YOGURT
MIX WHIPPED CREAM WITH THE MIXTURE
PLACE A CHOCOLATE SPONGE CAKE
FIX THE 7 INCH CAKE MOULD
POUR A THICK LAYER OF ICE CREAM MIXTURE
A LAYER OF CHOCOLATE COOKIES
A LAYER OF ICE CREAM MIXTURE
A LAYER OF CHOCOLATE COOKIES
FILL THE MOULD WITH ICE CREAM MIXTURE
KEEP IT IN FREEZER FOR 6 HOURS OR OVERNIGHT
1/3 CUP DARK CHOCOLATE
20ML HOT LIQUID MILK
MIX UNTIL THE CHOCOLATE MELT
POUR THE MELTED CHOCOLATE OVER THE CAKE
PLACE SOME CHERRIES ON THE TOP