Ingredients
Method
1.Line a 19 x 29cm slice pan with plastic wrap. Place chocolate and butter in a heatproof bowl over a saucepan of simmering water. Stir until melted and combined and remove from heat.
2.Whisk together eggs and sugar until sugar has dissolved. Add to chocolate and mix well to combine.
3.Dip biscuits one at a time into combined coffee and whisky. Place a layer in prepared pan. Spread a thin layer (about 1/4 cup) of chocolate mixture over biscuits. Repeat layers with remaining biscuits and chocolate mixture, finishing with chocolate. Cover loosely with plastic wrap and refrigerate for 3 hours. Slice and serve with vanilla ice-cream.
Traditionally, this cake is made in the shape of a flower with round biscuits. For a neat finish, trim edges of the cake with a sharp knife.
Note
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