|Chocolate cake crumbs||2 Cup (32 tbs)|
|Dark chocolate||5 Ounce, melted (150 Grams)|
|Thick cream||2 Tablespoon|
|Self raising flour||1⁄3 Cup (5.33 tbs)|
|Custard powder||1⁄3 Cup (5.33 tbs)|
|Ground cinnamon||1⁄4 Teaspoon|
|Milk||3⁄4 Cup (12 tbs)|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
1. Blend or process cake crumbs with cocoa, melted chocolate and cream until smooth. Press mixture over base of a greased and lined loaf tin and freeze for 2 hours.
2. Meanwhile, to make the batter, blend or process flour with custard powder, cinnamon and milk until smooth. Cover and chill until ready to use.
3. Cut chocolate mixture into triangles, dip in batter to coat, deep-fry until golden; drain on absorbent paper.