CAKE
1 lb Tea biscuits
-(dry cookies)
3 tb Liqueur (chocolate
-or coffee flavored)
3 tb Brandy
2 1/2 c Cream
3 c Milk
3 pk Chocolate pudding
-(instant)
1 pn Salt
FROSTING
4 oz Chocolate, bittersweet
4 oz Chocolate, milk
Arrange a layer of biscuits at the bottom of a large baking pan.
Mix the brandy and liqueur in a small container and pour on top of the
biscuits. Whip the cream, milk, pudding and salt until the mixture is
thick. Pour the mixture on top of the biscuits. Chill well. When the
cream is cold, prepare the frosting by grating the chocolate onto the
top of the cake. Refrigerate before serving.
NOTES:
* A no-bake chocolate cake — This is a very simple, quick, no-bake
cake for those of us who hate getting near an oven, but like
delightful cheese cakes. This recipe is originally from the _Yediot
Achronot_ (Latest News) newspaper supplement here in Israel. It
should be prepared a day or two before you intend to eat it, so that
the flavoring fills out. Definitely not for people on a diet. Yield:
Serves 6-8.
* You can replace the milk and cream with about 1 1/2 lb of 9
percent milk fat cheese. This is a product sold in Israel. The
nearest equivalent in North America is sour cream. If you do this,
replace the pudding with about 1/2 cup of chocolate syrup. If you are
not a chocolate lover, you may replace the chocolate pudding with
vanilla pudding (or with vanilla extract if you are using the 9
percent cheese)
: Difficulty: easy.
: Time: 10 minutes preparation, several hours chilling.
: Precision: measure the ingredients.
: Mike Trachtman
: Weizmann Institute, Rehovot, Israel
: mike@wisdom.BITNET
:
Yields
6 Servings