Chocolate Biscuit Cake

    Chocolate Biscuit Cake


    10 people made this

    This is a very delicious no-cook layered cake that is kept in the refrigerator, called Kalter Hund in German. Note that this recipe contains raw egg.

    Serves: 16 

    • 450g thin butter biscuits
    • 1/4 cup (60ml) rum
    • 1 egg
    • 3/4 cup (150g) white sugar
    • 1 teaspoon vanilla essence
    • 1/4 cup (20g) unsweetened cocoa powder
    • 115g butter, melted

    Preparation:30min  ›  Extra time:3hours chilling  ›  Ready in:3hours30min 

    1. Brush or sprinkle the butter biscuits with rum. Line a loaf tin with aluminium foil, leaving enough extra at the sides to fold over the top for storage.
    2. In a bowl whip the egg and sugar together until thick and pale. Whisk in vanilla and cocoa powder until well blended then stir in melted butter.
    3. Line the bottom of the loaf tin with butter biscuits. Spread a 1cm layer of chocolate cream over the bottom. Place another layer of biscuits, followed by another layer of cream. Repeat until cream is gone ending with biscuits on the top. Fold aluminium foil over the top and place in the refrigerator until firm, about 3 hours. Slice and serve.

    Recently Viewed

    Reviews (0)

    Write a review

    Click on stars to rate