Mocca Schitterbiig Chocolate Cake
Ingredients
- Schokolademasse
- 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
- Einschichten
- cocoa powder to dust
- 160 g Butter biscuits (e.g. Petit Beurre)
- Utensils
- Für eine Cakeform von ca. 20 cm, mit wenig Öl bestrichen, ganz mit Klarsichtfolie ausgelegt
Total time: 3hr
Preparation Time: 30m
Servings
For
12 pieces
Nutritional Information
Contains 456 Kcal, 3g Protein, 38g Carbohydrates, 32g Fat
Ingredients
- Schokolademasse
- 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
- Einschichten
- cocoa powder to dust
- 160 g Butter biscuits (e.g. Petit Beurre)
- Utensils
- Für eine Cakeform von ca. 20 cm, mit wenig Öl bestrichen, ganz mit Klarsichtfolie ausgelegt
Instructions
-
Schokolademasse
Place the chocolate n a thin-sided bowl, suspend over the gently boiling bain-marie - the bowl must 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. -
Einschichten
Fill the prepared tin to a depth of approx. 1 cm with a little of the chocolate mixture. Top with about 4 Petit Beurre biscuits, spread a little chocolate mixture on top and repeat until all the biscuits have been used up, finishing with the chocolate mixture. Cover and leave to chill for approx. 2 hours. Remove the cake from the tin, coat with the reserved chocolate mixture, return to the fridge for about 30 mins. Dust with cocoa powder.
