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February 12, 2012

"Tea Biscuits" Cake

For this recipe, you could use any tea biscuits you like. Also the amount of sugar depend on the sweetness of the chocolate.

3 cups of Arrowroot Cookies or any tea biscuits you like.
½ cup dark chocolate (I used semi sweet dark chocolate)
1/4 cup brown or white sugar
4 tabs melted butter (see tip) 
1 egg, beaten
1 tsp vanilla extract
½ cup unsweetened shredded coconut for toping.
Break each of the biscuits into 4 pieces by hand and set aside.
Place the dark chocolate in a double boiler to melt.

Mix the sugar into the butter until creamy and fluffy. Add this mixture to the chocolate, stirring constantly.

Add the egg, vanilla extract and continue stirring. Fold in the biscuit pieces until they are all coated with the chocolate mixture.

Spoon the chocolate biscuit mixture into a piece of wax paper and shape it into a triangular prism. Try to fill all of the gaps by gentle pressing. Sprinkle with the shredded coconut.
shape it into a triangular prism
 Chill the cake in the refrigerator for at least three hours (the more you leave it in the fridge the easier it will be to cut it without breaking it).

Serve Cold! Enjoy!!

Tip: to reduce fat, use only 2 tabs butter + 2 tabs unsweetened apple sauce.

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