Belgian Biscuit Cake

Name: Belgian Biscuit Cake
Prep time: 60 min
Cook time: 5 min
Total time: 65 min
Yield: 10
Cuisine: Belgian Cuisine
Ingredients: dark chocolate - 5.3 oz (150 g) or chocolate glaze; butter - 0.7 oz (20 g); pudding - 2 packages (60 g each), Dr. Oetker with Belgian chocolate; sugar - 7 oz (200 g); milk - 4 cups (1 L); instant coffee - 2 tsp.; cocoa biscuits - 0.9 lb (400 g); candy - round

Nina Ivanova Ivanova

MasterChef

2792k31

Translated by

Nadia Galinova

Image: Nina Ivanova Ivanova

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14/10/2023

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Preparation

60 min.

Cooking

5 min.

Тotal

65 min.

Servings

"Do not pay attention to the chocolate, the biscuits are there somewhere, but to find them you have to eat a whole piece of cake - we doubt that will be a problem"

Ingredients

dark chocolate - 5.3 oz (150 g) or chocolate glaze
butter - 0.7 oz (20 g)
pudding - 2 packages (60 g each), Dr. Oetker with Belgian chocolate
sugar - 7 oz (200 g)
milk - 4 cups (1 L)
instant coffee - 2 tsp.
cocoa biscuits - 0.9 lb (400 g)
candy - round

measures

Biscuit Cake

How to make

A springform pan is used with a diameter of 9.5″ (24 cm).

Arrange a row of biscuits and fill in the holes. Make the pudding according to the manufacturer's instructions. Pour the two pudding bags into a bowl.

Pour about 12 tbsp. milk, sugar and instant coffee. Stir well to dissolve the sugar.

Boil the milk. Pour the pudding mixture and stir until it has thickened. Pour half of the pudding on the arranged biscuits. Wait 10 minutes for it to set a little and arrange the second layer of biscuits.

Pour the rest of the pudding as well. Level it out as much as possible. Leave it to cool a little and store it in the refrigerator. After about an hour melt the chocolate with the butter in a microwave or in a water bath, by stirring and pouring it over the biscuit cake.

Arrange the candy for decoration and store the finished Belgian biscuit cake in the fridge for about 2 hours until it has set.

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