Italian biscuit cake

Fairlady
4 servings
Rate this recipe
dairy

By Food24 November 03 2009
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Ingredients (6)

CAKE
115.00 g chocolate — plain
50.00 g butter
1.00 eggs
200.00 g tennis biscuits — or coconut biscuits, roughly broken
5.00 ml brandy — or orange juice
TOPPING
200.00 g chocolate
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Method:

CAKE: Melt chocolate gently in a bowl over hot water. Melt butter in a small pan.
Whisk egg until frothy, then whisk in melted chocolate and butter. Stir in biscuits and brandy or orange juice.
Press mixture into a small loaf pan and set in the fridge for about 1 hour.
TOPPING: Melt chocolate and pour half over cake.
Use rest to make chocolate curls to decorate top – pour onto hard work surface, allow to set, then push blade of knife over chocolate to form curls.



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