Today I am sharing a family recipe with you.
I don't believe in secret recipes.
All beautiful and tasty things should be shared and enjoyed together. That's why I'm sharing this recipe that my grandmother passed me; food lovers.
On birthdays, the oven always worked overtime. Apple pies, cherry pies, and apricot pies rolled out of the kitchen one by one, filling the air with delicious scents. And to give the oven a little rest, this non-bake cake was also made. We called it basement cake because it was always kept in our cold basement to stiffen out.
You'll be complete with one slice of this for the rest of the day.
It's very satiating, but oh, how delicious.
And on special occasions, it's allowed to turn a blind eye to calories for ones.
There is a little warning beforehand. Due to the raw eggs in this dish, it is unsuitable for children under five years old, pregnant women, and people with poor health.
Never in all these years has anyone ever gotten sick from eating this cake in our family.
But with all the dishes you prepare. It would help if you always observed hygiene and shelf life. And, of course, use common sense.
Now let's get to the good part. I'll walk you through this step by step.
Enjoy
Preparing: (+/- 30 minutes)
I used a stand mixer to prepare this cake because I had free hands while mixing and could proceed to the next step. But, of course, you can also use a hand mixer. It just takes a little longer.
Step one
- Add the eggs and caster sugar to the bowl.
- Whisk this until you have an airy yellow-white mixture.
Step two
- Break the biscuit into small pieces while the eggs and sugar are mixed. They shouldn't be crumbs but nice bits.
Step three
- Melt the butter. I do this in the microwave at 900 W for 3 minutes. Of course, you can also do this in a pan on the stove. Make sure that your butter does not burn—so low heat.
Step four
- By this time, the sugar and eggs will be nicely blended.
- You can now add the cocoa. And also, mix this until it's completely integrated and an even mixture is created.
Step five
- Take a piece of baking paper or foil and cover the bottom and sides of your cake tin.
Step six
- Carefully pour the warm, melted butter into the egg, sugar, and cocoa mixture. And start whisking on the lowest setting.
Step seven
- The biscuit pieces can be added when the butter is thoroughly mixed.
- Mix these with a spatula under the chocolate mixture to completely cover them with the delicious chocolate.
- Don't secretly snack. 😉
Step eight
- Carefully pour or scoop the whole into the cake tin.
- Divide it evenly over the shape.
- And then put it coldly. I put it in the fridge now, but if your basement is cold enough and suitable, it can also be stored there. But also now pay attention to hygiene.
- Wait a few hours (minimum 5 1/2 hours) for the chocolate to become stiff.
- Flip it onto a nice plate or dish, and then the party is on.
I hope you enjoy this delicious chocolate biscuit cake as much as I do. I, too, will pass on this tradition and this recipe to my children; hopefully, this will continue for a long time.
I will love it if you share your family dish or childhood memory in the comments. Every family or country will have a unique or memorable food they make at home on special days.
What is yours?
Have a fantastic day, and keep sharing recipes and memories.
Till next time, food lovers 🍽️❤️
All images are owned and taken by me. Shot with an Apple iPhone 14 and edited with Canva.