Requirements:
- 2-3 packs of rich-tea-biscuits (this is a certain brand which sells rather good ’round’ ones, any dutch/english type biscuit will do (also known as ‘rich tea biscuits’))
- 250-500 grams of real butter (use about 3 or something for more then 2 layers of biscuits, and adjust cacoa/sugar amount to match or adjust to taste :)
- 150/200 gram cacoa powder
- 150/200 gram sugar (granulated) (cane sugar works fine)
- some milk (1-2 cups)
- cold black coffee (important)
- a dish of somesort with high-enough edges (this is important too, an apple pie baking mold or similar ‘springform’ will probably do about 26cm in diameter)
- chocolate sprinkles (hagelslag in dutch) (make sure to get the pure & slave-free version)
What to do:
Take a wide/big pan and meld the butter, add the sugar and stir/disolve this this into the butter.
Then stir the cacoa through this, make it a little more liquid with some milk (not too much!!).
Now take the biscuits and dip them into the cold black coffee. Put these on the bottom of the dish.
After creating one layer of biscuits poor/smear the chocolate mix ontop of it.
And make another layer with dipped biscuits and poor/smear another layer of chocolate.
Repeat this until you have about 4 to 6 layers of biscuits.
Finally put the chocolate sprinkels on top and put it in the fridge until it’s hard enough to consume.
Notes
- none of measurements are any precise and the taste and messyness will depend on the variantions.
- The milk is not really needed and might make the cake more solid, using rice-milk is also a nice option
- For a vegan version: remove he milk and replace the butter by 2/3 soja butter and 1/3 margerine, or just play with it as you like :)
- 1/2 halvarine + 1/2 margerine can make the pie less solid, but keep it vegan.
