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Chocolate
Biscuit Cake
A superbly rich and different chocolate cake that is
lower in fat and does not need to be baked. A
shockingly good recipe!! Serving 12, this recipe is
from Ruth Milstein, author of recipe book
'Cooking with Love: Ventures into the New Israeli
Cuisine.'
Ingredients:
Square Pyrex pan 8x8x2 inches
4 ounces dark chocolate
4 ounces butter
2 tablespoons unsweetened cocoa powder
3 tablespoons milk
4 tablespoons sugar
2 eggs, separated
2 packages tea biscuit, chocolate flavor
1/2 pint heavy cream
2/3 cup water
1/3 cup sherry wine
Method: In a double boiler fill the bottom with water and the top with the chocolate, butter, cocoa powder the milk and 2 tablespoons of sugar.
On a low heat melt the ingredients while stirring occasionally. Let it cool and transfer to a large bowl. Gently blend in the 2 egg yolks and set aside.
Beat the 2 egg whites until stiff along with 1 tablespoon of sugar and blend with the chocolate mixture.
Whip up the heavy cream with the remaining 1 tablespoon sugar and blend with the chocolate mixture.
In a small bowl mix the water and the sherry wine. Dip 12 biscuits into the sherry and water mixture and quickly lay them on the bottom of the pan.
Pour 1/3 of the chocolate cream on top of the biscuits.
Again, dip 12 biscuits into the sherry mixture and lay them on top of the chocolate cream. Pour another 1/3 of the chocolate cream over the top.
Dip the remaining biscuits into the sherry mixture and lay them on top of the chocolate cream. Pour the rest of the cream over the last row of biscuits.
Cover with plastic wrap and refrigerate for 2 hours.
Use any remaining biscuits for a garnish.
Cake keeps refrigerated for 1 week.
Big Blend
Radio
-
Ruth Milstein was a featured guest on Eat, Drink & Be
Merry radio on February 1, 2010. To meet the rest of the
guests and listen to the entire show, please
click here.
To listen to Ruth's interview, please double click on
the Play Button below.
Ruth Milstein
is the author of the award-winning recipe book
'Cooking with Love: Ventures into the New Israeli Cuisine.'
Little is known about the wide array of exotic yet comfortable and
easy-to-make food associated with Mediterranean and Israeli cuisine, and
in 'Cooking with Love', Ruth explores this expansive gourmets heaven
with recipes that are eye openers for the experienced chef, as well as
the novice cook. Learn more at
www.RuthMilstein.com
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Chocolate
Biscuit Cake
