(1 cake - Makes 16 slices)
Ingredients
150 g / 5 oz butter
200 g / 7 oz dark chocolate (approx. 55% cocoa), cut in small pieces
2 pasteurized eggs, whipped
75 g / 3 oz icing sugar (approx. 150 ml)
24 square butter bisquits
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Instructions
Place butter and chocolate in a small pan and let it melt by very low heat. Stir occasionally. Pour into a bowl and leave to cool for a few minutes. Add eggs and icing sugar. Leave to cool in the refrigerator for approx. 1 hour or until it begins to set.
Line a baking dish by approx. 3,2 x 10,2 inch. with baking paper. Place 1/6 of the chocolate mixture evenly in the bottom of the dish. Place approx. 6 bisquits closely together in one layer on the mixture. Place another 1/6 of the mixture on the bisquits and continue likewise. The last layer should be chocolate mixture.
Cover with plastic foil and place in refrigerator for approx. 4 hours or until the cake has set.
To serve: Cut in 16 slices. When cutting, the cake has to be completely cold
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