Culinary Adventures

Jessica’s Recipes

Belgian Biscuit Cake

March 22nd, 2009 by

1 1/2 packets of boudoir biscuits
2 eggs
6ozs bitter chocolate
3ozs butter
3ozs caster sugar
Sherry (or your choice of alternative)
Cream
Toasted flaked almonds.
Optional: Peppermint essence

Melt chocolate slowly in 1 tbs of milk.
Cream butter and sugar.
Add egg yolk and beat in.
Add chocolate and any flavouring.
Whisk egg whites until stiff and fold in.
Dip the biscuits in the Sherry and lay on the bottom of a serving dish
Cover with the chocolate mixture.
Build up layers and top with cream.
Garnish with toasted flaked almonds.

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