Ingredients
Marie Biscuits a packet or two
Milk a little to soak the biscuits
For the Chocolate butter cream icing
1 oz Cocoa powder
2 oz Butter (room temperature)
4 oz Icing sugar
1 tsp Vanilla
Brandy (Optional)
a little milk if needed
Roasted cashew nut
Method
To make the chocolate butter cream icing, put the butter in a mixer and mix it till soft.
Then add the sieved icing sugar and cocoa powder. (you could darken the milk chocolate by adding some more chocolate powder). Mix it with a wooden spoon and then Cream together in the mixer, then add the vanilla and if it is too stiff add a spoonful of milk. Take a Pyrex dish and butter it, then rub a thick layer of chocolate butter cream at the bottom.
Pour a little milk into a bowl, drop in a few Marie biscuits at a time and soak lightly. Do not leave for too long to soak or it will get too soggy. Lift out the biscuits and place them on the chocolate base and cover with another layer of chocolate butter cream icing, keep filling each layer alternatively until you reach the top. The final layer should be chocolate buttercream icing. If you like, you could decorate with roasted cashew nuts.
If you are not turning out the dessert you can run a fork through it for a pattern.
Place in freezer till set and then keep in fridge till needed.
Note: instead of Marie biscuits I used “petite beurre” biscuits.
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