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Prep Time
30
minutes
mins
Fridge resting time
3
hours
hrs
Servings:
12
slices
Calories:
325
kcal
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.