| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
German |
Dessert |
4 |
Servings |
INGREDIENTS
| 250 |
g |
Dark (not milk) chocolate |
| 240 |
ml |
Double cream |
| 1 |
ts |
Vanilla essence |
| 15 |
|
'NICE' biscuits |
INSTRUCTIONS
From: Anja Wolle <A.C.Wolle@SOTON.AC.UK>
Date: Mon, 8 Jul 1996 09:48:37 +0100
Bring the cream nearly to the boil, remove from heat and add the chocolate,
broken into small pieces - cover and set aside for 5 minutes. Line a 1 lb
loaf tin with cling film. Take the chocolate mixture and beat well to
combine the cream and chocolate - add vanilla if liked. Leave to cool,
beating occasionally. When it begins to thicken, layer the chocolate and
biscuits into the tin, beginning with a layer of chocolate. There should be
about 5 even layers of chocolate and biscuits eachr. Cover with cling film
and chill well, preferably overnight. Turn out onto a serving plate, peel
of clink film and cut into thin slices.
YUM! The chocolate stays quite soft, so this is a cake that can only be
eaten with a spoon / fork.
NICE biscuits are little rectangular vanilla cookies with a sugar crust in
top, and made with a tiny bit of coconut in them. Any other kind of sugar
cookie / biscuit (UK meaning) can probably be used. My Grandmother in
Germany uses 'Butterkekse' or butter cookies.
EAT-L Digest 7 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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