Delfia Cake

12,3 oz. / 375 g cooking chocolate
12,3 oz. / 375 g coconut fat
6 tablespoons strong coffee
4 eggs
4 tablespoons sugar
12 sweet wheat biscuits
about 5,3 oz. / 150 g coloured marzipan, thinly sliced
7 oz. / 200 g jelly tops

dress a little greased bread mould, about 1.5 litres, with greaseproof paper.

[2] Put the cooking chocolate and coconut fat in a bowl and set it over a saucepan of water on low heat (water bath). Add the coffee when the chocolate and fat has melted.

[3] Beat eggs and sugar until fluffy. Add to chocolate mixture and mix well until smooth.

[4] Add batter, biscuits and marzipan layered in the mould. Garnish with jelly tops. Put cool until it is stiff, preferably overnight.

[5] Server delfia cake in thin slices. Wipe the knife between each cutting to achieve a prettier result.

NOTE: Delfia cake keeps well in the refrigerator and can also be frozen.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s