“Bolo de Bolacha com café e chocolate” (Coffee & Chocolate Biscuit Cake) from TaBLE magazine:
Ingredients:
130g dark chocolate, broken into small pieces
80g butter
2eggs
1/3cup (75g) caster sugar
2 x 250g packets sweet plain biscuits, such as Nice
1cup (250ml) strong espresso coffee
2tbsp whisky
vanilla ice-cream, to serve
Methods:
1. Line a 19 x 29 cm slice pan with plastic wrap. Place chocolate and butter in a heatproof bowl over a saucepan of simmering water. Stir until melted and combined and removed from heat.
2. Whisk together eggs and sugar until sugar dissolved. Add to chocolate and mix well to combine.
3. Dip biscuits one at a time into combined coffee and whisky. Place a layer in prepared pan. Spread a thin layer (about ¼ cup) of chocolate mixture over biscuits. Repeat layers with remaining biscuits and chocolate mixture, finishing with chocolate. Cover loosely with plastic wrap and refrigerate for 3hours. Slice and serve with vanilla ice-cream.
130g dark chocolate, broken into small pieces
80g butter
2eggs
1/3cup (75g) caster sugar
2 x 250g packets sweet plain biscuits, such as Nice
1cup (250ml) strong espresso coffee
2tbsp whisky
vanilla ice-cream, to serve
Methods:
1. Line a 19 x 29 cm slice pan with plastic wrap. Place chocolate and butter in a heatproof bowl over a saucepan of simmering water. Stir until melted and combined and removed from heat.
2. Whisk together eggs and sugar until sugar dissolved. Add to chocolate and mix well to combine.
3. Dip biscuits one at a time into combined coffee and whisky. Place a layer in prepared pan. Spread a thin layer (about ¼ cup) of chocolate mixture over biscuits. Repeat layers with remaining biscuits and chocolate mixture, finishing with chocolate. Cover loosely with plastic wrap and refrigerate for 3hours. Slice and serve with vanilla ice-cream.
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