Biscuit-Chocolate Cake

Ingredients for Biscuit-Chocolate Cake

Instructions for Biscuit-Chocolate Cake

To prepare the Biscuit-Chocolate Cake recipe, please follow these instructions:

Melt Palminen on small burner and cool it off. Whisk eggs and powdered sugar thoroughly and season with cocoa: With 3 tablespoons you get a bright, mild chocolate cake and with 7 tablespoons of a dark and strong. Stir in the coconut oil in lukewarm chocolate mass, be careful that it is not too hot, as it separates! Serve a sandkage shape with food or baking paper and put a thin layer of chocolate mass at the bottom. Put a layer of biscuits on, then more chocolate and more biscuits in layers until you have used it all; finish with a layer of chocolate mass. Set the mold in the refrigerator, the chocolate mass is congealed-preferably to the next day. Turn the cake out onto a plate or Board and cut it into thin slices with a sharp knife. This cake is not "finger food", for chocolate mass, melts easily, so it will be a grisset affair-Here required dishes spoons or forks! And that is why it is best not to cut for mage slices at a time, for they are standing and will be soft and sticky on the dish.

Tips:
Rejoice, it is very good;) Sent in by one of 12 years which even make it and will be used for children's birthday parties often and to the family.