Crunchy Chocolate Cake
- Butter 8 oz
- Almonds 1 cup (roasted)
- Olpers Cream 4 oz
- Eggs 2
- Cooking chocolate 8 oz
- Vanilla 1/2 tsp
- Caster sugar 2 oz
- Marie biscuits 8 oz
Melt butter along with the cooking chocolate on a double boiler till smooth.
Beat eggs and sugar along with vanilla essence seperately pour in melted chocolate and butter and beat well using a hand beater for 2 minutes.
Then fold in the cream, add the crushed roasted almonds and biscuits and combine well.
Set in a spring form tin and Refrigerate till firm.
Top with whipped cream and serve.
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