Cocoa Cake with Biscotti

"We`d rather buy clothes 1 sizer larger than turn down a slice of Cocoa Cake with Biscotti!"
Preparation30 min.
Тotal30 min.
Servings8-10 pieces
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  • biscotti - 14 oz (400 g)
  • margarine - 1 cup (250 g) / 1 small box / or butter
  • bread - 2/3 of the bread (white)
  • sugar - 1 cup crystallized
  • cocoa - 2 tablespoons, natural
  • jam - 1/2 cup of cherry - or fig - flavored
  • coffee - 1 large cup espresso
  • milk chocolate - 3.5 oz (100 g)


Soak the bread in the water, allow it to stand for 15 minutes, then squeeze out the water very well. Beat the margarine / butter with a mixer and gradually add a little bit of sugar, bread and cocoa to it, until everything is absorbed very well and you get a smooth creamy mixture.

Dip the biscotti briefly in the cooled coffee and arrange them in a rectangular tray. Top each layer with plenty of cream and arrange the fruits from the jam on top.

Finish off with cream, arrange any leftover fruits, then grate on the chocolate. The chocolate can be substituted with cocoa or coffee, if preferred.

This is a wonderful dessert, with a lot of flavor. I had originally bought the biscotti for tiramisu, but due to the large number of raw eggs in it, I chose to improvise with this cream and got a fantastic result. Try it!


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