Double Chocolate Cake with Biscuits

30/01/2017
Topatofrom Topato
"What we have for you today is a double chocolate temptation you can`t pass by. Why? First, because it`s so easy to make and second, because it`s so irresistibly good."
Preparation40 min.
Тotal40 min.
Servings18
Cook
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  • Rating5 out of 5
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Ingredients

  • biscuits - 14 oz (400 g)
  • milk - 2/3 cup (150 ml)
  • white cream
  • confectionery cream - 1 1/5 cups (300 ml), liquid, unsweetened
  • white chocolate - 10.5 oz (300 g)
  • brown cream
  • confectionery cream - 1 1/5 cups (300 ml), liquid, unsweetened
  • milk chocolate - 10.5 oz (300 g)
  • topping
  • confectionery cream - 4/5 cup (200 ml), liquid, unsweetened
  • dark chocolate - 7 oz (200 g)
  • decoration
  • raspberries - 1 1/3 tbsp (20 g)
  • mint - leaves

Preparation

Pour 1 1/5 cups (300 ml) confectionery cream in a bowl and put it to heat up in the microwave without coming to a boil. Take it out and crumble the white chocolate into it. Stir until it melts. If necessary, return to the microwave briefly, again being careful not to boil.

Once the chocolate is melted completely, put it in the fridge. The mixture needs to become cold. Make the brown cream the same way.

Once both mixtures are cooled, beat each one with a mixer separately. They need to become creamy.

In a cake form, arrange biscuits, white cream, biscuits, brown cream, while dipping the biscuits for a second in hot milk before placing them. Finish off with a row of biscuits that you haven't dipped in milk.

Put the cake in the fridge overnight and take it out of the form the next day.

Heat the confectionery cream, add the dark chocolate and stir until it melts. Pour this topping in the middle of the cake and spread it out evenly using a spatula.

Before the glaze hardens, decorate with raspberries.

A very easy and tasty cake!find similar recipes here

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