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This is a variation on a cake I posted before. This time it will be sweeter.

Ingredients:

  1. 45 tea biscuits (break in four)
  2. 3/4 of a cup cocoa
  3. 1 Cup powdered sugar
  4. 3/4 cup regular sugar
  5. 1/2 cup soft butter
  6. 1 tea spoon vanilla
  7. 1 tea spoon lemon zest
  8. 3 eggs


Preparation:

Mix all the ingredients together except the tea biscuits.

You want the butter to be soft to mix well with the rest of the ingredients.

When the chocolate mix is smooth, add the biscuits and fold gently until all the biscuits are coated with chocolate.

Spray the cake pan with pan

Pour the chocolate mix into the pan and press on them to take the shape of the pan.

Cooking time:

No cooking time :) just cover and place in the freezer for four hours.

Remove from the freezer, sift some powdered sugar over the cake and enjoy.

<p>Hi Elie, i just found this article about substituting raw eggs with liquid eggs: While the risk of salmonella in eggs appears to be very small, you can completely eliminate the risk of any bacteria by buying liquid egg whites. Liquid eggs are pasteurized and ready to consume. Most grocery stores carry these egg whites, often next to the eggs. You can use them to cook with and to make omelets, scrambled eggs or healthful baked goods. You can also add them to a fruit smoothie to increase its protein content. Pasteurized egg whites have virtually no fat, no carbohydrates and are nearly 100 percent protein.</p><br>Quality Source of Protein
<p>Your cake looks so delicious and thank you for sharing but I would be concerned</p><p>about the 3 raw eggs not being cooked because of the chance of Salmonella in raw eggs. How about substituting</p><p>a cup of applesauce instead of raw eggs. I think it would work. I substitute applesauce for oil all the time and no one knows the difference.</p>
<p>Very interesting, I will definitely try it next time :) thanks </p>

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