Mocca Schitterbiig Chocolate Cake


3hr
Preparation/cooking time: ca. 30m + Refrigerate: ca. 150m

Servings
For 12 pieces


Nutritional Information

Contains 456 Kcal, 3g Protein, 38g Carbohydrates, 32g Fat


Ingredients

  • 200 g milk chocolate (coffee-flavoured), finely chopped
  • 200 g dark chocolate, finely chopped
  • 200 g butter, soft
  • 100 g icing sugar
  • 2 tbsp. coffee liqueur (e.g. Kahlua)
  • 160 g knobs of butter (e.g. Petit Beurre)
  • 2 dl cream, whipped until stiff
  • cocoa powder to dust

View these products

Instructions

  • 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.
  • 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.

Products used in this recipe

Save these products to a list

Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


Recommended Wines

View all recommended wines

Ratings

There are no ratings for this recipe.  Be the first to rate this.

Are you looking for another recipe?

Over 600 delicious recipes on coop@home