Mocca Schitterbiig chocolate cake
Ingredients
- Chocolate mixture
- 200 g dark chocolate, finely chopped
- 200 g milk chocolate (coffee-flavoured), finely chopped
- 200 g butter, soft
- 100 g icing sugar
- 2 tbsp coffee liqueur (e.g. Kahlua)
- 2 dl cream, whipped until stiff
- Layer
- cocoa powder, to dust
- 160 g butter biscuit (e.g. Petit Beurre)
- Utensils
- For a cake tin approx. 20 cm diameter, brushed with a little oil and fully lined with cling film
Total time: 3hr
Preparation Time: 30m
Servings
For
12 piece
Nutritional Information
Contains 456 Kcal, 3g Protein, 38g Carbohydrates, 32g Fat
Ingredients
- Chocolate mixture
- 200 g dark chocolate, finely chopped
- 200 g milk chocolate (coffee-flavoured), finely chopped
- 200 g butter, soft
- 100 g icing sugar
- 2 tbsp coffee liqueur (e.g. Kahlua)
- 2 dl cream, whipped until stiff
- Layer
- cocoa powder, to dust
- 160 g butter biscuit (e.g. Petit Beurre)
- Utensils
- For a cake tin approx. 20 cm diameter, brushed with a little oil and fully lined with cling film
Instructions
-
Chocolate mixture
Place the chocolate in a thin-sided bowl and suspend over the gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth. Beat the butter with a hand mixer for approx. 2 mins., stir in the sugar and liqueur. Stir in the chocolate and fold in the whipping cream. Cover 1/4 of the mixture and set aside at room temperature. -
Layer
Fill the prepared tin to a depth of approx. 1 cm with a little of the chocolate mixture. Cover with approx. 4 Petit Beurre biscuits, divide a little of the chocolate mixture on top and continue until all the Petit Beurre biscuits are used up, finishing with the chocolate mixture. Cover and refrigerate for approx. 2 hrs. Remove the cake from the tin, coat with the reserved chocolate mixture, return to the fridge for about 30 mins. Dust with cocoa powder.
