PYRAMID CHOCOLATE CAKE

INGREDIENTS

250GM Philadelphia Cheese
125GM Butter
3 X 150GM Petit Biscuit-
2 x 179 GM Nestle Cream
1/2 Cup  Sugar
2 Cups Warm Milk

TOPPING:

(For the topping you can either use method (A) or method (B) which ever you like.

Method (A)

1/4 Cocoa Powder
1/4 Salt
388GM Sweetened Condensed Milk

125 GM Butter
Chopped Nut - Optional

Prepare the topping by melting the cocoa.  Stir in low heat milk, butter, salt and cocoa powder and continuously stirring till thick.  Cool till warm and pour into the cakes.  Sprinkle with chopped nut.

Method (B)
250GM Cooking chocolate
100GM Whipping Cream

 125 GM Butter
You can double boil it or use microwave for 1 minute…stir well.

DIRECTIONSMixed Cheese Cream, butter and sugar till creamy.  Add in nestle cream and mix for a minute.    (Don’t cream too long after adding nestle cream or else the texture becomes liquid.  Leave aside.

Prepare the tray by putting in plastic sheet or baking sheet so that when you want to take out   the cake it will come out nicely.

Soak the biscuit in the milk (just for a while) and arrange in tray.  Firstly spread the cream cheese in the tray and then arrange the biscuit.  Then layer and spread again with the cream cheese.  Repeat the step till finish.  Top with ganache or cocoa glazing and sprinkle with nuts. 

Chill in refrigerator for 2 hours.