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