Chocolate Layer Cake.

Here is a recipe for a very nice chocolate cake. Chocolate Gataux


  1. Large pack of Rich Tea biscuits
  2. 200g cooking chocolate
  3. Very small cup of strong coffee (optional)
  4. 2 Eggs - separated
  5. 120g sugar
  6. 120g margarine or butter
  7. Milk
  8. 2 flat bottom glass dishes or flan dishes, (one slightly smaller than the other)
  9. Grease proof paper

To make

  1. Melt 100g of the chocolate (2) with the coffee (3).
  2. Mix the sugar (5) with the margarine (6), add the egg yolk followed by the melted chocolate from stage 1.
  3. Beat the whites of the eggs to a fluf, add this to the result of stage 2 and mix well.
  4. Pour some milk into a small dish e.g. cerial bowl.
  5. Moisten a biscuit in the milk (by placing it in the milk and turning over - do not let it soak).
  6. Place the biscuit in the bottom of the glass dish.
  7. Repeat stages 5 and 6 to form a layer of biscuits over the dish.
  8. Cover the layer of biscuits with a layer of the chocolate mix from stage 3.
  9. Repeat stages 5 to 7 until the chocolate mix from stage 3 is used up, making sure to finish with a layer of biscuits.
  10. 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.
  11. Place in a fridge overnight - or at least for several hours.
  12. Remove the weights and grease proof paper and cover the top layer of biscuits with melted chocolate and decorations to suit.
  13. 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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