Belgian Xmas Chocolate Cake
- Preparation
- 20 minutes plus overnight
Ingredients
- 8oz good plain chocolate
- 8oz butter
- 8oz broken biscuits (e.g. Rich Tea)
- 2 dessert spoons caster sugar
- 2 eggs
- 2 tbsp rum or brandy
- Glacé fruits, nuts, glacé ginger, cherries etc
- Chocolate to cover
Method
- Melt chocolate over pan of hot water. Add butter to melt.
- Remove from heat and add sugar.
- Beat eggs well and add, also liquor of choice.
- Break biscuits into small pieces (not crumbs) and add.
- Chop up a selection of glacé fruits and nuts and add. Mix well.
- Grease and line bottom of 2 sandwich tins or 1 swiss roll tin. Pour mixture in, smooth out, and leave overnight to stiffen.
- Cover with a thin layer of chocolate and decorate if wished with more fruit.
Serve cut into fingers as cake, or small pieces and serve with coffee.
Keeps in air-tight tin for many weeks and improves with keeping.