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Recipe Name: Easy Chocolate Cake Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 4

250 Gram(s) Dark, not milk chocolate
240 Double cream
1 Teaspoon(s) Vanilla essence
15 'NICE' biscuits
From: Anja Wolle <A.C.Wolle@SOTON.AC.UK>Date: Mon, 8 Jul 1996
09:48:37 +0100 Bring the cream nearly to theboil, remove from heat and
add the chocolate, broken into small pieces -cover and set aside for 5
minutes. Line a 1 lb loaf tin with cling film.Take the chocolate
mixture and beat well to combine the cream andchocolate - add vanilla
if liked. Leave to cool, beating occasionally.When it begins to
thicken, layer the chocolate and biscuits into thetin, beginning with a
layer of chocolate. There should be about 5 evenlayers of chocolate and
biscuits eachr. Cover with cling film and chillwell, preferably
overnight. Turn out onto a serving plate, peel of clinkfilm and cut
into thin slices.YUM! The chocolate stays quite soft, so this is a cake
that can only beeaten with a spoon / fork.NICE biscuits are little
rectangular vanilla cookies with a sugar crustin top, and made with a
tiny bit of coconut in them. Any other kind ofsugar cookie / biscuit
(UK meaning) can probably be used. My Grandmotherin Germany uses
'Butterkekse' or butter cookies.EAT-L Digest 7 July 96From the EAT-L
recipe list. Downloaded from Glen's MM Recipe

Nutrition (calculated from recipe ingredients)
Calories: 206
Calories From Fat: 15
Total Fat: 1.6g
Cholesterol: 8.8mg
Sodium: 487.5mg
Potassium: 1375mg
Carbohydrates: 33.1g
Fiber: 1g
Sugar: 32.1g
Protein: 14.7g

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