Sugar-Free Marigold Biscuit Cake

1.Crush the Marigold biscuits into fine crumbs using a food processor or by placing them in a zip-lock bag and crushing them with a rolling pin.

2.Melt the dark chocolate in a heatproof bowl over a pot of simmering water or in the microwave, stirring occasionally until smooth. Let it cool slightly.

3.In a separate bowl, whisk the egg white until stiff peaks form, ensuring the bowl and whisk are clean and dry for best results.

4.Add the melted dark chocolate, milk, baking powder, and cardamom to the crushed Marigold biscuits. Mix well to combine all the ingredients thoroughly.

5.Gently fold in the whipped egg white into the mixture until just incorporated. Be careful not to deflate the egg white.

6.Grease the inner pot of the electric rice cooker with oil or butter. Pour the cake batter into the pot and spread it evenly.

7.Close the rice cooker lid and set it to the 'Cake' or 'Bake' mode. Cook the cake for about 30-40 minutes or until a toothpick inserted into the center comes out clean.

8.Once cooked, carefully remove the pot from the rice cooker and let the cake cool in the pot for a few minutes before transferring it to a wire rack to cool completely.

9.Slice and serve the delicious Sugar-Free Marigold Biscuit Cake.

10.Enjoy your homemade treat!