Separate cream between bourbon biscuits.
Keep cream aside. Let Preheat oven on 200°c for 10 minutes.
Break biscuits into small pieces. Add all ingredients of batter except Eno into Mixie jar. Make smooth paste.
Add Eno. Again blend for 2 minutes.
Grease cake mould with oil/butter. Dust dry flour. Pour biscuits batter.
Bake it for 25 minutes on 180°c. Check with knife. If it comes out sticky. Bake another 5 minutes. Let it cool. Once cooled demould it.
For chocolate spread blend all ingredients with blender or in Mixer jar.
Spread chocolate spread over cake.
Grate white chocolate compound over it. Place round chocolate in center.
Keep in refrigerator for 1-2 hours.
