No Bake Chocolate & Biscuit Layered Cake

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...

1. 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.
   
   
   
   
2. Now layer the biscuits evenly until you cover the bottom of the dish and moisten the biscuits sparingly with the coffee.
3. 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. 
4. 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. 
5. Now to finish, spread the remainder of the cream evenly on top and sprinkle with the cocoa powder.
6. Put in the fridge for a couple of hours at least to set. 
   
7. Cut into portions and serve!

Enjoy!!

R&A

Ottini - Maltese Number 8 Shaped Biscuits

These Maltese biscuits were one of my favourites whilst growing up and to be honest they still are as I grew to miss them whilst living here in England. So obviously I had to make them. The recipe is very similar to Qagħaq tal-Ġunġlien (Maltese Biscuit Rings with Sesame Seeds) with some ingredient changes and also, this time I used a food processor. Needless to say there was less mess in the kitchen and took less time to prepare!! It is quite easy to shape a number 8, actually easier than you had thought. Also, when I bake my OCD kicks in and I always have to weigh the prepared dough and divide its weight into equal and even shapes haha. Using this method I always get equally shaped (well approximately) finished products. So if you miss these biscuits like I do, here is how I made 10 of them first thing on a Saturday morning. You can dunk these in hot tea or coffee, that's how we like them :) You will need...

• 250g plain flour
• 85g caster sugar
• 1 ½  teaspoons baking powder
• 1 egg
• ½  teaspoon ground aniseed
• Pinch ground cloves
• 90g salted butter, at room temperature, cut into cubes
• 1 tablespoon vegetable oil
• 2 tablespoons water
• 1 tablespoon orange flower water - Ilma zahar (if not available add another tablespoon of water)
• Grated zest of 1 orange
• Sesame seeds

How to...

1. Preheat the oven to 180°C.
2. If you are using a food processor, start by adding the flour, sugar, spices and baking powder into the food processor and pulse for a few minutes. If not using a processor add the dry ingredients in a large bowl and mix well. Add the butter and blend until all butter has been incorporated into the flour. If using your hands, mix the butter in with your fingertips until mixture resembles fine breadcrumbs.
3. In a small bowl beat the egg and mix in the orange zest, water, orange flower water and oil. Mix well. Add to the dry ingredients whilst food processor is running and blend until the dough comes together. Again if using your hands, add the wet ingredients to the dry ingredients mix well until you get a soft dough.
4. Divide the dough into 10 equal sized balls (about 50g each), a bit bigger than golf balls and roll into thin long sausage like shapes, about 30cm long. Shape into a number 8 and carefully transfer into a plate with sesame seeds turning over to cover both sides with the seeds. Place on a tray lined with greaseproof paper and bake in the preheated oven for about 20-22 minutes.
5. Let cool down and serve with tea or coffee.

Enjoy!! 

R&A