Best Chocolate biscuit cake
Makes 15 slices
150 g fine dark chocolate coating
450 g wholemilk chocolate coating
150 g coconut fat
200 ml cream
1 sachet vanilla sugar
few drops rum flavouring
250–300 g rectangular butter biscuits
butter for the cake tin
Grease a loaf tin (30 cm in length) with butter and line well with cling film. Let the cling film hang over the rim of the loaf tin.
Roughly chop the two types of cooking chocolate, cut the coconut fat into small pieces and melt in a pan together with the cream. Add the vanilla sugar and rum flavouring, stirring well.
Put a layer of butter biscuits into the loaf tin, breaking the biscuits if necessary. Pour a layer of chocolate cream over the biscuits. Continue adding alternate layers of biscuits and chocolate cream, ensuring that the final layer is chocolate.
Cover the loaf tin with cling film and put in the fridge overnight. Cut into slices and serve.
|Best Chocolate biscuit cake recipe|