Chocolate biscuit cake with raspberries.
Chocolate biscuit cake with raspberries - Jelena Nikolić - Recipes and Cookbook online
Chocolate biscuit cake with raspberries.
- 750 ml milk
- 7 spoons of sugar
- 2 bags of chocolate pudding
- 1 spoon of density
- 1 cup of cocoa
- 125 g butter (or margarine)
- 200 g of petit biscuits
- 200 g of raspberries
- 100 g of jam
- 200 ml of milk (or water)
- Mix the pudding, cocoa and thickening, then pour in 200 ml of milk and mix well, so that there are no lumps. Put sugar in 550 ml of milk and heat (but do not boil). Pour in the pudding, thickening and cocoa and knead at a moderate temperature until it thickens.
- Remove from heat, add butter/margarine and stir to melt and combine.
- Add the broken biscuit. Stir.
- Pour half of the mixture into a mold (24-26 cm) with a rim...
- …spread raspberries over…
- ...and put the other half of the mixture. Put it in the refrigerator to cool and harden.
- Remove the hoop.
- Beat the slag with milk or water and put it over the well-cooled cake.
- Garnish with raspberries.
- Put it back in the fridge for a while and it can be cut and served.
- Enjoy the taste!
Jelena Nikolić
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