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Mocca Schitterbiig chocolate cake
30 m active | 3 h total
Nutrition facts per serving:
  • Energy in kcal about 456
  • Fat about 32g
  • Carbohydrates about 38g
  • Protein about 3g
This is needed
This is needed for 12 piece
Chocolate mixture
  • 200 g dark chocolate, finely chopped
  • 200 g milk chocolate (coffee-flavoured), finely chopped
  • 100 g icing sugar
  • 200 g butter, soft
  • 2 tbsp coffee liqueur (e.g. Kahlua)
  • 2 dl cream, whipped until stiff
Layer
  • cocoa powder, to dust
  • 160 g butter biscuit (e.g. Petit Beurre)
Tools
  • For a cake tin approx. 20 cm diameter, brushed with a little oil and fully lined with cling film
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And that's how it's done
And that's 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.