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Butter biscuit cake with chocolate pudding and coconut flakes

updated

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Ingredients for 1 servings:

  • 1 kg chocolate pudding
  • 2 packs of butter biscuits
  • 50 g desiccated coconut

Instructions

Working time approx. 10 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 10 minutes

without baking

First, a square cake frame is set to 21 cm x 26 cm. Then, place the first layer of butter cookies in it, followed by some of the chocolate pudding. Repeat this process until a total of four layers of butter cookies have been made. The remaining pudding is then placed on top of the last layer of butter cookies, and the desiccated coconut is sprinkled on top. The butter cookie cake must now be refrigerated for at least four hours. After the cooling period, it is sliced ​​and can be decorated with pistachios and berries.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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