Tasty treat! I made it with just one egg, a different fat (Bisquin) and powdered sugar (150g) instead of regular. I recommend lining your pan with plastic wrap first to aid in the construction and especially in the clean-up! :)
I made this yesterday, but made 2 little loaf pans, leaving out the rum and coffee in one (for the kids), but including them in the other (for DH and myself). No rum on hand for that bit, but I used Grand Marnier which was very nice. Also used Petit Beurre biscuits which are very similar (if not identical) to the ones Thorsten mentions). I made 5 very thin layers of chocolate and cookie (using up 1 1/2 sleeves of cookies) and allowed the loaves to set overnight before cutting into them. My bottom layer of chocolate in the loaf pan (which became my top layer when I overturned it onto a platter) was not as set as the in-between layers, but we liked it as it was gooey and rich. A delectable treat. Rich and very satisfying. The coffee/liqueur version is definitely more adult.
this tasted really good, really liked it. only problem was my chocolate never set up, i had it in the fridge for 2 days and still gooey, so it was more like sauced cookies, but that was good too!! probably was something i did, i have the same problems when i make fudge!!
This cake is lovely...its almost not like a cake, but a firmer chocolate moose with crunchy bits of biscuits in it...I too used Bahlsen Leibniz butter biscuits...I omitted the coffee and rum, cos I was afraid it might be a tad too bitter. Lovely lovely lovely!!! - Tunasushi (ZWT for Team 5)
I tried this recipe with homemade butter cookies Butter Cookies. It was a bit on the bitter side but only due to my fault. I omitted the rum, and used regular sugar instead of vanilla. Next time I'll make vanilla sugar before I make this cake. Otherwise, it was very good. Thanks Thorsten :)
We have a very similar recipe in Belgium, but it hasn't rum in it and it uses coffee or cocoa. But I must admit this one is delicious too. Thanks for sharing!
A very good and pretty dessert. I had many oh's and ah's on this one! Thank you Thorsten for sharing this recipe with us. The flavor of the chocolate mixture works so well with the butter cookies. I had to keep tasting the chocolate to make sure I was getting it right! :)
I am anticipating a delicious experience when I bake this cake. My Dutch MIL had a similar recipe with a very distinctive coffee flavour and used arrowroot cookies - it was delcious - thank you for the memory and this version.
I first came to love this treat when I spent a year in Strasbourg and befriended a German girl called Katja. First she got me addicted to the cake by bringing some to class every day and then she taught me how to make it. Your recipe is exactly the same as hers. It's buttery and crunchy all at the same time and very good indeed! It's a great recipe for kids to start baking with too or for the summer because you don't have to heat up the oven.