for 12 pieces

Chocolate mixture

200 g	dark chocolate, finely chopped
200 g	milk chocolate (coffee-flavoured), finely chopped
200 g	butter, soft
100 g	icing sugar
2 tbsp	coffee liqueur (e.g. Kahlua)
2 dl	cream, beaten until stiff

Layer

160 g	butter biscuit (e.g. Petit Beurre)
	cocoa powder, to dust

How it's done

Chocolate mixture

Place the chocolate in a thin-sided bowl and suspend over the gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth. Beat the butter with a hand mixer for approx. 2 mins., stir in the sugar and liqueur. Stir in the chocolate and fold in the whipping cream. Cover 1/4 of the mixture and set aside at room temperature.

Layer

Fill the prepared tin to a depth of approx. 1 cm with a little of the chocolate mixture. Cover with approx. 4 Petit Beurre biscuits, divide a little of the chocolate mixture on top and continue until all the Petit Beurre biscuits are used up, finishing with the chocolate mixture. Cover and refrigerate for approx. 2 hrs. Remove the cake from the tin, coat with the reserved chocolate mixture, return to the fridge for about 30 mins. Dust with cocoa powder.

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