- For the Batter:
- Eggs 5
- Cooking Chocolate 250g
- White butter (molten) 2/3 cup
- 3 in 1 nescafe coffee sachets 2
- Sugar 2 cups
- Cream 1 quarter packet
- Flour 1.75 cup (1 and 3/4 cups)
- Baking Powder 1.5 tsp
- Salt 1/4 tsp
- Brown Sugar 2 tbsp
- Vanilla Essence 2 tsp
- For Icing:
- Olpers Cream – 1 quarter packet
- Butter – 2/3 cup
- Coffee 3 in 1 sachets – 2
- Icing Sugar – 1 cup or according to taste
- Vanilla Essense – 3 drops
- Brown Sugar – 2 tbsp dissolved in some milk
- Caramel Crunch:
- Butter- half tea spoon
- Sugar – 1/2 cup
- water – 1/2 cup
- Almonds – 6-7
On a double boiler, heat 250g of cooking chocolate to melt it.
Blend the butter and the 2 cups of sugar (this is called creaming of butter).
Then add cream into this butter and sugar mixture and add all of this in the melted chocolate.
Next, while keeping it on the double boiler, blend it all well with an electric beater.
Beat 5 eggs in a separate bowl and add 1.5 tsp of vanilla essence and blend them.
Then add the chocolate butter and cream mixture in the eggs.
Now add 2 sachets of 3 in one nescafe coffee and 2 tbsp brown sugar.
When they are all smoothly blended, add the flour, baking powder and salt and mix it all well with a spoon or hand beater.
In a preheated oven, bake it at 160 degrees for about an hour or it might take longer but it will give you the softest dough for sure.
After the batter forms some shape in about 15 mins then reduce tempreture to 150 and let it bake at that.
For the Icing: Blend the butter, cream, coffee sachets, icing sugar and brown sugar mixed in a little amount of milk
For the Caramel Crunch: Take about half teaspoon butter in a frying pan, add sugar and water to make sheera, and cook for a few minutes till you can see the mixture dripping from the spoon in a smooth consistency, then add some almonds.
When the water evaporates and mixture becomes orangish brown, pour it on a deep plate.
Let it set and harden and then crush it.
Ingredients Biscuits 2 cups (chopped) Butter 50 gm For Filling: