John Myers
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Cake: Chocolate Biscuit Cake
The perfect cake: chocolate biscuit cake recipe with a picture and simple step-by-step instructions.
Chocolate mass
- 350 g Dark chocolate couverture
- 60 g Butter
- 125 g Sugar white
- 2 piece Free range eggs
- 1 tbsp Whiskey
inlay
- 200 g Shortbread biscuits with cocoa
decoration
- 25 g Chocolate white
Chocolate mass
- Chop the couverture and melt it with butter and sugar … fold in eggs and whiskey … let cool in a cold water bath
Baking without an oven
- Line a loaf pan (approx. 30cm long) with baking paper … fill in a thick layer of chocolate mass … place a layer of biscuits and a thin layer of chocolate mass on top and continue until everything is used up – with a layer of biscuits afterwards –
- “Bake” chocolate biscuit cakes in the refrigerator for several hours or overnight or let them solidify … Remove the cake and the baking paper from the mold, turn it out onto the cake plate and remove the baking paper
decoration
- Chop the chocolate and melt it in a water bath … Decorate the chocolate biscuit cake with fine white chocolate strips and leave to cool in the refrigerator for about 1 hour
Serve
- Cut the cake into approx. 1 cm thick slices and serve with the coffee
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