This no bake cake is a traditional winter treat in my family. It is related to both rocky road and the hedgehog slice but its origins are at best a bit questionable. Either invented or popularized as a way for people to cook with hardened vegetable frying fat and margarine. The fact that the fat was hardened meant the cake would stay hard even outside of the fridge. But who wants to cook with a big fat slab of hardened fat nowadays? Which is why swapping the margarine with butter produces an rather more tasty result. However the butter softens at room temperature so this cake is best served cold. You could use coconut oil as a replacement for all or part of the butter for a more firm cake at room temperature. The cake is made with raw egg that doesn't get cooked. If you intend to serve this to young kids or the elderly use pre pasteurized egg.
- 250 g plain tea biscuits
- 200 g butter
- 100 g caster sugar
- 100 g dark caster sugar
- 250g melted butter
- 2 eggs
- 6 tblsp cocoa powder
- 1 pinch salt
PS, for a more intense chocolate flavour you can add 50 grams of melted dark chocolate to the mix.
Crush the tea biscuits into rough pieces with a heavy object, a wine bottle does the job admirably.
Beat the eggs together with sugar and add the salt and the cocoa powder. Add the melted butter and mix until all the sugar is dissolved.
Add the mix to the smashed biscuits. Make sure all the biscuit pieces are covered in the chocolaty butter.
Cover a cake tin in clingfilm and scoop in the mixture. Fold the clingfilm over the top and push the mix down. The cake is best after it has been in the fridge overnight but a sneaky slice after a couple of hours is possible. Serve cold and keep refrigerated.