Tourta Sokolatas Psigiou (Chocolate Refrigerator Cake)
(from justbringmesugar’s recipe box)
Source: Greekfoodanddrink.com
Prep time: 20 minutes
Cook time: 0 minutes
Serves 10 people
Categories: Greek
Ingredients
- 225g rich-tea biscuits, roughly broken
- 120ml milk 2 tbsp brandy
- 225g butter, softened
- 225g caster sugar
- 3 eggs, separated
- 2 tsp vanilla essence
- 4 tbsp cocoa powder
- 100g blanched almonds, toasted and roughly chopped
- Vegetable oil, for greasing
Directions
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Place the biscuits in a large mixing bowl. Pour the milk and brandy over them and allow to soak until the liquid has been absorbed.
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Place the butter and sugar in a medium-sized bowl and beat until well blended and creamy. Beat in the egg yolks, then add the vanilla essence, cocoa powder and chopped nuts.
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isk the egg whites in clean, dry bowl and fold into the chocolate mixture. Stir in the soaked biscuits. Lightly grease a 1.2 ½ pt loaf tin, line with greaseproof paper and pour in the biscuit mixture. Spread evenly in the dish and freeze for about 4 hours, or until solid. Remove from the freezer about 30 mins before serving and keep chilled in the refrigerator. Turn out on to serving plate and cut into thin slices to serve.