- Large pack of Rich Tea biscuits
- 200g cooking chocolate
- Very small cup of strong coffee (optional)
- 2 Eggs - separated
- 120g sugar
- 120g margarine or butter
- 2 flat bottom glass dishes or flan dishes, (one slightly smaller than the other)
- Grease proof paper
- Melt 100g of the chocolate (2) with the coffee (3).
- Mix the sugar (5) with the margarine (6), add the egg yolk followed by the melted chocolate from stage 1.
- Beat the whites of the eggs to a fluf, add this to the result of stage 2 and mix well.
- Pour some milk into a small dish e.g. cerial bowl.
- Moisten a biscuit in the milk (by placing it in the milk and turning over - do not let it soak).
- Place the biscuit in the bottom of the glass dish.
- Repeat stages 5 and 6 to form a layer of biscuits over the dish.
- Cover the layer of biscuits with a layer of the chocolate mix from stage 3.
- Repeat stages 5 to 7 until the chocolate mix from stage 3 is used up, making sure to finish with a layer of biscuits.
- Cover the top layer of biscuits with a sheet of grease proof paper followed by a flat bottomed dish with weights in (bags of suger or tins etc) so that the layers of the cake are compressed slightly.
- Place in a fridge overnight - or at least for several hours.
- Remove the weights and grease proof paper and cover the top layer of biscuits with melted chocolate and decorations to suit.
- Allow the topping to set, serve and enjoy.
Try different biscuits e.g. digestives.
Beware of the use of raw eggs - ensure your eggs are fresh and do not give this cake to expectant Mums or those with diet concerns about raw eggs.
Recipe based on one printed in a text book produced by the French Department, Beacon School, Crowborough, East Sussex, in the 1970s.
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