Small cake with 9 slices
- 300 gr Grounded Lane biscuit (150+150)
- 3 portions of Premium Classic hot chocolate
- 4,6 dl milk
- 1 spoon rum flavour
- 2 spoons of powdered sugar
- 3 spoons of raisin
- 250 gr maroon puree (125+125)
- 18 pieces of whole Lane biscuit
Making: 18 pieces biscuit should be broken to 1/4-3/4 rate. Broke the smaller ones to smaller pieces, and put them into the cake shape.
Down dollop: 1,5 portion hot chocolate (classic/hazelnut/amaretto) + 150gr ground Lane biscuit + 1spoon powdered sugar + a little milk, then stir it, till it isn’t thick enough. Put the half of the rum flavour into the dollop. Fill the dollop into the cake shape. Put the Lane biscuit around the dollop. Make 0,5 portion hot chocolate, add the other half of the rum flavour into the chocolate, than stream the half of it onto the down dollop. Upper dollop: 150gr grounded Lane biscuit + 1 spoon powdered sugar + 3 spoons of raisin + 1dl milk +125gr maroon puree. Stir it, but it doesn’t have to be so thick like the downer dollop. Put this also to the shape cake. Stream the remaining hot chocolate onto the cake. Decorate the cake with 125 gr maroon puree. Take it into the fridge!
It may served with cream and with Top Topping!