Mocca Schitterbiig chocolate cake


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

View these products

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.

Discover cooking tips and more recipes at FOOBY

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.


Are you looking for another recipe?

Over 600 delicious recipes on coop@home