200 g butter
200 g dark chocolate
120 g Dansukker Icing Sugar
3 g Dansukker Vanilla Sugar
approx. 25 Marie-type square biscuits
Melt the fat and the chocolate in a saucepan over a low heat. Allow to cool. Beat the eggs and the icing sugar until fluffy. Fold the chocolate mixture into the egg mixture. Line a loaf tin with clingfilm or foil. Spread a layer of the mixture over the base of the loaf tin. Add biscuits and more of the mixture in layers. The top layer should be chocolate mixture. Store in the refrigerator.
The cake can be served with fresh berries and a dollop of crème fraîche for a more gateau-like effect.
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