This 'cake' has been a favourite since childhood, courtesy my aunt who used to make it for us kids on a regular basis. I've always loved the combination of chocolate and biscuit (think Kit-Kat or chocolate-covered digestives), and this cake ticks all the correct boxes. Besides being so simple to make, even for a novice baker like me. But wait, did I forget to mention, it doesn't even need to be baked! Or be put in the oven. It doesn't need to 'rise' either (so you won't feel 'flat' if it doesn't!). All it needs is a few hours in the freezer and a love for chocolate!
(Psst: It's super fun for kids to help with too, because it involves a lot of biscuit crushing…)
- 350 gms Rich Tea/ Marie biscuit
- 250 gms butter
- 5 eggs
- 8-10 large tbsps of cocoa powder (can use unsweetened cocoa powder for a healthier option)
- 175 gms powdered sugar (can use brown sugar for a healthier option; or a mix of white and brown sugar)
- 3 tbsps of rum (optional; can be avoided if making for children)
- Crush the biscuits into small pieces. Best to do so with your hands and not in a grinder/ mortar and pestle as you want pieces, not crumbs (for a better crunch and more flavour)
- Melt the butter, powdered sugar and cocoa powder on the stove
- Bring to room temperature, then add the beaten eggs and rum
- Add the crushed biscuits and walnuts
- Freeze overnight or for 6-7 hours at the least
The cake can then be kept in the fridge.
You might also like: My Mix n' Match Wholewheat (super-healthy) Banana Bread
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