Biscuit Cake With Coffee & Chocolate

BISCUIT CAKE WITH COFFEE & CHOCOLATE

Descriptions

A layer of biscuits soaked in espresso with rich chocolate cream. It's the best biscuit cake

Ingredients

• 200 g White Sugar
• 4 Eggs
• 100 g dark 85% Chocolate Chopped or grated
• 1 Tsp Vanilla Sugar ( Or just use Vanilla Extract )
• 300 ml Espresso
• 50 g Caster Sugar
• 250 g Butter Softened
• Cocoa Powder and Grated Chocolate to Garnish
• 280 g Tea Biscuits (I used 42 Eti Tea Biscuits)

Intructions

Cream

1. Break the egg into a heat-resistant bowl, then add sugar 200 g, vanilla sugar or vanilla extract and black chocolate. Stir well with a wooden spoon.
2. Place the bowl over a pot of boiling water, or use a double kettle. Stir the egg mixture continuously over the steam for 10 minutes, try not to stop as it can scramble.
3. Set aside to cool down to room temperature.
4. Meanwhile, shake the butter and caster sugar 50 g for 5 minutes until light and fluffy. Shake in the cold mixture to mix and chill, and cool thoroughly.

To Assemble

1. Dip 6 biscuits into the espresso and set in 3 x 2 rectangles over the serving plate. Dip the biscuits briefly as you don't want them to be wet.
2. Flatten a bit of chocolate filled to the dipped biscuit. Its contents should be slightly less than 5 mm.
3. Dip 6 more biscuits into the espresso and place it over the first layer, then continue the process until all the biscuits are exhausted. This will give you 7 layers of biscuits.
4. When the cake is assembled, spread its contents above and beside the cake. Chill for a few hours, or until the topping is toned again. Cover gently with plastic wrap and chill for a few days, or at least overnight, before slicing and presenting.