Biscuit Cake


Hot Chocolate 
Irish Coffee 

Added to 169 cookbooks
This recipe has been viewed 69493 times

Crunchy biscuits layered with chocolate truffle and cream make a quick and mouthwatering cake.

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Makes 1 cake.
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1 small packet nice biscuits
1/2 cup (100 ml.) fresh cream
1 tbsp powdered sugar

For the chocolate truffle
1 cup chopped dark chocolate
1/4 cup fresh cream

To be mixed together for the soaking syrup
1/4 cup water
1 tsp orange squash
1 tsp rum (optional)

For the topping
1/2 cup chocolate vermicelli


    For the chocolate truffle

    1. Put the cream in a saucepan and bring it to the boil.
    2. Add the chocolate and mix well using a whisk till it resembles a smooth sauce. Remove from the flame.
    3. Stir over a bowl of ice to cool quickly.
    4. Divide the truffle into 5 equal portions and keep aside.

    How to proceed

    1. Mix together the cream and sugar and whisk till soft peaks form. Keep aside.
    2. Arrange 3 biscuits on a serving plate and sprinkle some soaking syrup in order to make the biscuits moist.
    3. Spread an even layer of one portion of the chocolate truffle over the biscuits and top with a portion of fresh cream.
    4. Repeat to make 5 more layers.
    5. Cover the top and the sides with chocolate vermicelli and refrigerate till firm.
    6. Cut into thin slices and serve chilled.

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