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Easy Chocolate Cake #2

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  • 250 g Dark (not milk) chocolate
  • 240 ml Double cream
  • 1 ts Vanilla essence
  • 15 'NICE' biscuits


From: Anja Wolle <A.C.Wolle@SOTON.AC.UK>
Date: Mon, 8 Jul 1996 09:48:37 +0100 Bring the cream nearly to the boil, remove from heat and add the chocolate, broken into small pieces - cover and set aside for 5 minutes. Line a 1 lb loaf tin with cling film. Take the chocolate mixture and beat well to combine the cream and chocolate - add vanilla if liked. Leave to cool, beating occasionally. When it begins to thicken, layer the chocolate and biscuits into the tin, beginning with a layer of chocolate. There should be about 5 even layers of chocolate and biscuits eachr. Cover with cling film and chill well, preferably overnight. Turn out onto a serving plate, peel of clink film and cut into thin slices.
YUM! The chocolate stays quite soft, so this is a cake that can only be eaten with a spoon / fork.
NICE biscuits are little rectangular vanilla cookies with a sugar crust in top, and made with a tiny bit of coconut in them. Any other kind of sugar cookie / biscuit (UK meaning) can probably be used. My Grandmother in Germany uses 'Butterkekse' or butter cookies.
EAT-L Digest 7 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,