Mock chocolate layer cake

By admin
29 November 2011

It’s so delicious you could easily be fooled into thinking it’s made with expensive pure chocolate. The recipe for this easy tart with cocoa and Tennis biscuit layers was sent in by Nontobeko Hewu of Mdantsane, Eastern Cape.

Makes 6 tartlets or 1 small loaf-tin-size tart

3 eggs

150 g caster sugar

5 ml (1 t) vanilla essence

180 g margarine or butter

100 g cocoa

100 g mixed nuts or pistachios,

chopped

1 packet (200 g) Tennis biscuits

Line 6 mini loaf tins or 1 small

loaf tin with a double layer of clingfilm and grease with non-stick spray.

Whisk together the eggs, sugar and vanilla essence until pale and thick.

Melt the margarine or butter and stir in the cocoa. Leave to cool slightly and add the egg mixture a little at a time.

Add the nuts, reserving a few.

Sprinkle the remaining nuts in the bottom of the tin/s and spoon a little of the cocoa mixture into each tin, spreading it evenly. Arrange a layer of Tennis biscuits on top (cut the biscuits to size).

Repeat the layers, ending with a layer of Tennis biscuits. Press down firmly, wrap in clingfilm and chill overnight.

Unmould, remove the clingfilm and decorate with extra nuts if desired. Cut into slices and serve with coffee.

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