Chef #571761's Note:
A Rich Chocolate Fudgie cake. A favourite with Children, I tend to use rich tea biscuits.
My Private Note
Units: US | Metric
- 1Line a deep loaf tin with baking paper.
- 2Roughly break each biscuit into quarters and set aside.
- 3Add the boiling water to the hot chocolate and cocoa in a double boiler (bain Marie), stirring until the mixture is smooth.
- 4Add butter, sweetened condensed milk. sugar. and vanilla and stir till smooth.
- 5Than add and the beaten eggs, keep stirring till it turns into a thick custard.
- 6Transfer the thick custard to a large mixing bowl, add quartered biscuits and any other additions wanted and mix until its all coated with the custard.
- 7Lastly transfer the mixture to the prepared tin .
- 8Press down firmly so there are no air pockets in the mixture. Remember to bang the tin on the bench a couple of times so that its set. and fold the paper extensions on the top and press down to even the surface. Let it cool to the touch.
- 9Place into the refrigerator to chill for at least 4 hours or preferably overnight.
- 10Remove From tin slice and serve, Enjoy!
- 11Cooking Time does not include chill time.
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Nutritional Facts for Marie Biscuit Cake (Doukissa Cake)
Serving Size: 1 (81 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 350.9
- Calories from Fat 189
- Total Fat 21.1 g
- Saturated Fat 10.9 g
- Cholesterol 117.0 mg
- Sodium 324.8 mg
- Total Carbohydrate 35.3 g
- Dietary Fiber 1.0 g
- Sugars 13.9 g
- Protein 6.7 g
The following items or measurements are not included: