Friday,22 February, 2019
Current issue | Issue 1314, (6 - 12 October 2016)
Friday,22 February, 2019
Issue 1314, (6 - 12 October 2016)

Ahram Weekly

No bake crunchy chocolate cake

Yields 12-14 slices

20 pieces of whole meal Digestive biscuits (broken into bites; quartered, by hand)
50 gm roasted salted pecan (broken or chopped)
200 gm good quality dark chocolate (70% cocoa), broken
100 ml pouring cream
150 gm sweetened instant cocoa powder
50 ml rum
50 ml water
100 gm sugar
1 tsp vanilla extract
30 gm butter

Mix biscuits and pecans in a medium bowl and leave aside.  Line an open-based 20-22 centimetre diameter round tin, with a nylon sheet or a cling film; large enough to hang down from all around pan edge.  Leave aside.  In a small saucepan, stir sugar and water together, over medium heat; to dissolve.  Stir in cocoa to combine over medium-low heat.  When it comes to the boil, keep stirring until it slightly thickens; (takes a few minutes).  Remove away from heat and allow to cool off, then stir in rum to combine and mix well.  Cover with a nylon sheet and allow to continue cooling off; to reach room temperature.  Pour over broken biscuit and pecan mixture.  Stir with a flat spatula, to distribute well and cover all pieces.  Transfer mixture into prepared pan; over lining.  Gently press down by means of a silicon or a rubber spatula, in order to flatten top evenly and to snug well around the pan inner circle.  Fold over the dangling parts of nylon sheet, to completely cover mixture top.  Refrigerate for at least two hours.  Meanwhile, add cream to a small saucepan.  Bring to the boil over medium heat.  Remove away from heat and stir in vanilla, butter and broken chocolate.  They will melt in the heat of pan.  Stir to combine.  Allow to cool off completely; to reach room temperature.  Remove chilled cake from pan, with its lining.  Place it turned upside-down into a serving dish.  Peel off nylon lining away.  Pour chocolate sauce over top and sides of cake.  Allow to stand for a while.  Slice and serve.

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