Made of layered petit buerre biscuits and chocolate cream, this cake is best enjoyed with a strong cup of coffee or tea.
- 500 g petit beurre biscuits
- 4 egg yolks
- 40 g vanilla sugar
- 100 ml milk
- ½ cup plain flour
- 250 g unsalted butter, softened
- 300 g icing sugar
- 150 g dark chocolate
- 300 ml thickened cream
- 1 cup black coffee or (hot milk)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Refrigeration time: 4 hours or overnight
1. Beat the egg yolks and vanilla sugar well. Stir in the sifted flour, with 100ml milk and mix well.
2. Heat the remaining milk with the cream and bring to the boil. Melt the chocolate by pouring the hot cream over the top and stir this through the egg and vanilla batter until mixed. Set aside until completely cooled.
3. In a separate bowl, cream the butter and icing sugar and then add the cooled chocolate batter.
4. Take the biscuits and dip each biscuit into the coffee. Place into a baking tray or loaf tin at your preference; square or rectangular is best. Cover each biscuit layer with the chocolate batter, and repeat the steps until all biscuits and batter are used.
5. This cake should create about 7-8 rows high depending on the width and length of your pan. Finish with some chocolate over the top.
6. Place in the fridge to set. Alternatively, you can place the torte in the freezer, as serving it this cold is just as satisfying if not more.