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Biscuit Cake
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Categories: Cakes and Muffins, Chocolate Recipes, Dessert
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Total Time: 3 hrs. 20 min.
Preparation Time: 20 min.
Refrigeration Time: 3 hrs.

This no bake cake reminds me of the British confection Cadbury's chocolate fingers. A good brand of biscuits to use here is Le Petit Beurre, but any semi firm butter biscuit will do. If you like add dried cherries and walnuts to the chocolate mixture before pouring it onto the prepared pan.

10 ounces semisweet chocolate - chopped
10 tablespoons unsalted butter
1/4 cup whipping cream
2 tablespoons light molasses
7 1/2 ounces biscuits - coarsely chopped

Line a 9 x 5 x2 inch loaf pan with plastic wrap. Melt the chocolate and butter in a saucepan over low heat. (High heat will scorch the chocolate). Stir until melted and smooth. Remove from heat; stir in remaining ingredients. Pour mixture into prepared pan. Level the top. Cover with more plastic wrap and refrigerate for at least 3 hours and up to three days. Uncover pan and invert cake onto platter. Peel of plastic wrap. Cut into slices and serve.


Calories: 294 Calories From Fat: 64%
Protein: 2g Carbohydrate: 26g
Cholesterol: 35mg Sodium: 193mg


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