Saw a blog post once that inspired me to change my old ‘biscuit salami’ recipe and transform it into something more elegant. I couldn’t resist obeying that particular recipe, so I created my way on the high way with this one.
Servings: 12 slices
Calories: 325kcal
Ingredients
Cake body
- 400 gr simple biscuits
- 150 gr butter 40% fat
- 150 ml milk 1.5% fat
- 200 gr black cocoa powder
- 10 ml rum essence
- 30 gr honey
Topping
- 100 gr dark chocolate 70%
- 100 ml milk 1.5% fat
- 20 gr walnuts
- 10 gr hazelnuts
- 5 gr almond flakes
Instructions
Cake body
- Break the biscuits in small pieces.
- Cut the butter in chunks and melt it on low heat.
- Mix the biscuits with the melted butter, 150 ml milk, the rum essence and the honey. Mix it very well, then put it in a cake baking tin.
Topping
- Melt the chocolate in the remaining milk on low heat, then evenly spread it on top of the biscuits composition.
- Cut the walnuts and the hazelnuts in chunks, then randomly sprinkle them on top of the cake along with the almond flakes.
- Keep in fridge for at least 3 hrs before serving.
Notes
If the composition is too thick, then add some more milk to make it easier to mix together.
