Mum’s biscuit cake with coffee & chocolate
I’ve been wanting to make my mother’s biscuit cake for ever. This is a recipe passed on by her own mother, potentially going back even further to my great grandmother that happened to be Hungarian.
You see, I recently learned that Croatian heritage has only been in our family for a couple of generations – my parents and their parents. Prior to that it was Hungary, or when part of Yugoslavia was occupied and later annexed by Hungary. Prior to that, who knows?
It’s quite possible that my grandmother was influenced by Hungary’s own dobos torte, a cake comprised of very thin layers of sponge, chocolate buttercream and caramel.
And then there’s the espresso. Was she creating her own version of tiramisu?
Regardless of where its influences lay, the recipe has been in my mothers hands since she was 16 or 17 – and I had my fair share of it during my childhood.
Time to share the love.
Tea biscuits, or arrowroot-style biscuits are the key here; and they need to be rectangular in shape. And those of you in North America, these aren’t the bready scone-like biscuits you’re familiar with.
They may be crunchy to begin with, but once the biscuits are dunked into espresso and piled 7 layers high with the filling, they soften beautifully – yet keep their shape. This was my chance to borrow a Nespresso machine and use the stash of Gourmesso coffee capsules I was given to do this recipe.
As for that filling, it’s a cross between buttercream and a firm custard – thanks to the eggs that are cooked through it. The cake can sit at room temperature for a little while, but it does soften significantly as the cream warms.
Mum says it’s best if you let the cake sit in the fridge for a few days before serving it. Whilst I can’t dispute that, it still is pretty damn delicious after you’ve let it refrigerate overnight!
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servings
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- 4 eggs
- 200 g white sugar
- 1 tsp vanilla sugar (or just use vanilla extract)
- 100 g dark 85% chocolate chopped or grated
- 250 g butter softened
- 50 g caster sugar
- 300 ml espresso
- 280 g tea biscuits (I used 42 Eti tea biscuits)
- Cocoa powder and grated chocolate to garnish
Ingredients
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- Crack the eggs into a heat resistant bowl, then add the 200 g sugar, vanilla sugar or vanilla extract and dark chocolate. Stir well with a wooden spoon.
- Put the bowl over a saucepan of boiling water, or use a double boiler. Stir the egg mixture continuously over the steam for 10 minutes, trying not to stop as it may scramble.
- Set aside to cool to room temperature.
- Meanwhile, beat the butter and 50 g caster sugar for 5 minutes until light and fluffy. Whisk in the cooled chocolate mixture until combined, then refrigerate until cooled completely.
- Dip 6 of the biscuits into the espresso and arrange them in a 3 x 2 rectangle on a serving board or plate. Only dip the biscuits for a second as you don't want them soggy.
- Evenly spread some of the chocolate filling over the dipped biscuits. The filling should be a little less than 5 mm thick.
- Dip 6 more biscuits into the espresso and lay them over the first layer, then keep repeating the process until all of the biscuits are used up. This will give you 7 layers of biscuits.
- When the cake is assembled, spread the filling over the top and sides of the cake. Refrigerate for a few hours, or until the topping is firm again. Gently cover it with plastic wrap and refrigerate for a couple of days, or at least overnight, before slicing and serving.
I used 6 Gourmesso coffee capsules
