As I remember that, this is what dad had to have around christmas time. He’d make the Candy Crush a few days before, and made sure the only cake he had to have on the table was there. Frankly, I think it’s a bit heavy for me. Don’t take this wrong. It’s delicious but cumbersome. So start with a small piece. Make just one cake, unless you’re serving a crew of bus drivers. This recipe requires a mixer unless you have someone that could keep a steady quick whipping for 10 minutes.
Measurements and Ingredients
250g/250ml coconut fat/oil
250g dark chocolate
3 tbsp. sugar
One shot of espresso
Plain sweet biscuits
Servings: 10 servings
Preparation time: 20 minutes
Cooking time: 10 minutes
Cooling time: 8 hours
Total time: 30 minutes
+ Cooling time of 8 hours
Have chocolate with the shot of espresso in a small casserole pot. Heat it up to low heat.
Heat up the coconut fat/oil on low heat in a separate casserole pot.
Whip eggs and sugar for 5 minutes at full speed.
Add the melted chocolate and espresso mix with the egg and sugar mix. Mix this for another 5 minutes.
Keep the mixer going at full speed, and very slowly add a tiny stream of coconut fat/oil in the chocolate mixture. If you do this too fast, the oil and batter will separate. It will still taste good if it separates, but won’t look as good.
Cover a bread form in tinfoil.
Now layer up chocolate, with biscuits and Christmas Candy Crush. Maybe throw in some marzipan between the layers of chocolate.
Cool the cake in a fridge for 8 hours.
Now remove the tinfoil and just add a baking paper around the cake.
Store in a fridge until you want to slice 1cm thick slices.
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