125 ml ( ½ cup) Butter, melted
30 ml (2 tablespoon) Cocoa
375 ml (1 ½ cups) Huletts Icing Sugar
5 ml (1 teaspoon) Vanilla Essence
3 ml ( ½ teaspoon) Ground Cinnamon
5 ml (1 teaspoon) Instant Coffee
1 Egg, separated
1 packet Marie Biscuits
125 ml ( ½ cup) Whipped Cream
Melt the butter in a saucepan. Add the
cocoa and the icing sugar.
Add the vanilla essence, cinnamon,
coffee and lightly beaten egg yolk to
the mixture and beat thoroughly.
In a separate bowl, whisk the egg
white until stiff and then fold into
the chocolate mixture.
Grease a 23 cm round cake tin and line
it with greaseproof paper. Arrange a
layer of biscuits on the bottom of the
tin and cover with a layer of the
Repeat this process until all the
mixture is used. End with a layer of
Place in the freezer until firm, then
Whip the cream and spread over the top
of the cake, then serve.