- Vegetable Egg Rolls - Fried or Baked
- Chocolate Terrine with Chocolate Covered Strawberries
- Red Velvet Cheesecake Brownies with Chocolate Lace Cups
- Basque Burnt Cheesecake
- Chocolate Mocha Fault Line Cake with Chocolate Sail
- Crispy Onion Rings
- Croque en Bouche or Croquembouche
- Spinach and Shiitake Mushroom Stuffing
Chocolate Biscuit Cake
One of the easiest recipe for one of the most tempting chocolate desserts. In our family we do this chocolate biscuit cake very often for Sunday or holiday tables. Something similar as taste was served at the William and Kate Royal Wedding this year. The original recipe is made only with biscuits so if you prefer like that omit the walnuts, almonds and dried fruits and use a little less water to the chocolate syrup.
- Makes about 3-4 pieces of cake - 12X3 inches
- 2 pounds (1 kg) plain biscuits (petite beurre, animal crackers, etc)
- 2 cups almonds, toasted or not
- 2 cups walnuts, toasted or not
- 2 cups dried cranberries (or raisins)
- 25 tbsp sugar
- 150 g unsweetened cocoa powder - good quality
- 1 tsp vanilla extract
- 3 1/2 cups water
- 350 g butter
- Break the biscuits into small pieces into a large bowl. Cut the almonds and walnuts into small pieces and add to crashed biscuits. Add the cranberries too and mix all together.
- Prepare the chocolate syrup. In a sauce pan add sugar, water, butter and cocoa powder, stir and bring to boil for about 2 minutes stirring constantly. Add vanilla extract and stir.
- Pour the hot syrup over the biscuits mix and combine well using a large spatula. Line 3-4 bread pans (I used 12 X 3 inch pans) with plastic wrap leaving enough of extra plastic wrap at the edges to turn the cake out later. Pour the chocolate mixture into the pans and press well with the back of the tablespoon. Let cool at room temperature then refrigerate for a couple of hours.
- Before serving turn the cake out and cut into slices. It is delicious!!