Place a metal stand inside the wide pan/kadai and preheat it on a medium flame for 10 minutes.
Grease 8 inch cake mold with butter or oil. Dust some flour and tap it to remove excess flour.
You may line the mold with parchment paper also.
In a mixer jar blend all the leftover biscuits and make a fine powder.
Transfer the powdered biscuit mixture into a bowl.
Then add sugar and cocoa powder. After that, slowly and gradually add the milk to the biscuit mixture.
Make a smooth batter by blending it with a whisk.
In the last add Eno/fruit salt to the batter and add a teaspoon of milk over the fruit salt and give a really quick mix.
Pour the batter into the prepared cake tin. Tap it on the kitchen counter few times to remove any air bubbles.
Place the cake tin in the preheated kadai and cover it.
Let it cook for 30-45 minutes on low flame.
Check the cake by inserting a toothpick in the middle part of the cake.
If the toothpick comes out clean, remove the tin from the pan and allow it to cool.
Otherwise, cook for another 2-3 minutes more.
Next, un mould the cake into a plate by sliding a knife and running it all over the edges of mold.
Place this cake on wire rack to cool. Once cooled pour the leftover caramel over it.
Garnish it with grated Amul chocolate.
Slice the cake and enjoy!