I was introduced to this delicious cake by my mother-in-law. Sometimes, she used to make this for us when we used to go visit her. I love it and always asked for seconds!! Lately I was craving for it as I haven't had it for years so I asked my mother-in-law for the recipe. I decided I would like to share it with you on our blog. It is very quick and easy to prepare. I used Morning Coffee biscuits but I believe Rich Tea biscuits would work too. Also my mother-in-law used to use tinned Nestle Cream but I could not find it here in England so I used extra thick double cream. Give it a go and am quite sure your family and friends would love it. For a 21cm/8 inches square cake you will need...
- 2 packets Morning Coffee biscuits
- 150g cooking milk chocolate
- 150g unsalted butter, diced
- 250ml instant coffee (at room temperature)
- 300ml Extra thick double cream
- Unsweetened cocoa powder, to decorate
How to...
- Start by melting the chocolate and butter at bain marie or on a double boiler. I used a pyrex bowl on a pan of boiling water and heat stirring gently on a low heat until both chocolate and butter have melted. See photos. Set aside to cool a bit.
- Now layer the biscuits evenly until you cover the bottom of the dish and moisten the biscuits sparingly with the coffee.
- Now pour some of the chocolate/butter mixture and make sure it covers the biscuits.Put another layer of biscuits and sprinkle with the coffee once again.
- Now spread a layer of cream (about a third of the cream) and keep repeating Step 3 until you use all the biscuits and chocolate mixture.
- Now to finish, spread the remainder of the cream evenly on top and sprinkle with the cocoa powder.
- Put in the fridge for a couple of hours at least to set.
- Cut into portions and serve!
Enjoy!!
R&A
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