Biscuit Cake

CREDITS

Picture credit @world_cuisine2

INGREDIENTS

30 Petit Beurre Biscuits. Custard cook accordingly to packet instruction with 1 or 2 tablespoons of cocoa powder.
Dip biscuit one at a time in milk.Spread some custard evenly on each biscuits and line them up with custard in between.

METHOD

Melt 150g milk chocolate and 60g butter in microwave for 1 minutes.
Pour chocolate mixture over cake and sides. Sprinkle with chopped toasted hazelnuts. Refrigerate for at least 2 hours.Cut into diagonal and serve.

POSTED ON

14 Feb 2021

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