Crush Marie biscuit in to pieces
Now take a PAN put Suagr,coco powder and water mix well (without flame)
Now take this PAN on low flame put butter in it mix well and bring it to a boil
Now pour this mixture in to crushed biscuits mix it well Now transfer in to cake mould press it evenly (flatten it) Refigrate for 15 mins
Now take a PAN add fresh cream boil it than add dark Choclate pieces to make a ganache Now take out the cake from fridge pour Choclate ganache in it Again Refigrate for 15 mins
When it is set demould the cake mould dust coco powder in it add some chopped sliced mango pieces decorate with fresh cherries and serve it
