Chocolate Biscuit Cake
Author/Submitted by: Copyright Rosamond Richardson 1996
Butter or margarine
Petit Beurre biscuits
-OR Osborne biscuits,
- broken into
- bite-sized pieces
Crme fraiche to serve
Work the butter or margarine with the cocoa, and mix in the biscuit crumbs. Mix the sugar with a little water and dissolve it over a low heat, stirring. Then bring to the boil and simmer until syrupy - about 3-4 minutes. Blend into the cocoa mixture. Stir in the egg, then fold in the biscuits broken into bite-sized pieces. Put into an
oiled loaf tin and chill until set. Turn out when completely cold and serve sliced, with creme fraiche.
A firm favourite over the years, this cake proves ever-popular. Delightfully simple to prepare - no cooking! - it makes a lovely dessert at any time of the year, and especially for picnics.