Indian easy to make Cheesy Chocolate and Fruit Cake by Neharika

For the crust Mix the biscuits and butter and press the mixture evenly into a 175 or 200 mm. diameter loose bottom cake tin. Place in the refrigerator until firm. For the filling Beat the cream with the sugar until thick. Keep aside half the sweetened cream for decoration. Mix the gelatin in 1/2 teacup of cold water and warm on a slow flame until it dissolves. Mix the gelatin, curds and half the sweetened cream and add to the ice-cream. Place the vessel over warm water and stir until it beocmes a smooth sauce. Pour the above filling over the biscuit crust and put in the refrigerator until set. How to proceed Put the chocolate pieces in a small vessel. Place this vessel over boiling water and stir until the chocolate has melted. Add a little water, if needed. Remove the cake from the tin, spread the melted chocolate, pipe the balance sweetened cream in the centre and decorate with orange segments and cherries. Serve hot. Tips Do not store in the ice compartment of the refrigerator.