Cake
28 ounces (800 grams) Kedem Tea Biscuits, vanilla or chocolate
1 cup sugar
6 tablespoons Gefen Cocoa
1 cup water
1 teaspoon Gefen Vanilla Extract
pinch of salt
3/4 cup (1 and 1/2 sticks, or 150 grams) butter, softened
Topping
3 and 1/2 ounces (100 grams) Elite Bittersweet Chocolate
1/3 cup heavy cream
Garnish
ground coconut or colored sprinkles
Prepare the Base
Lightly grease a nine-inch (24-centimeter) round pan.
Break biscuits into pieces that aren't too small and put into bowl.
Heat sugar, cocoa, water, vanilla, and salt in a saucepan on a high flame until everything melts and turns into a chocolaty syrup.
Add butter and mix well until it melts into the mixture.
Pour syrup over biscuits, and mix well until it becomes a smooth batter.
Spoon into pan and press into bottom with a spoon or spatula. Smooth surface. Chill for about an hour until firm.
Prepare the Topping
Break chocolate into squares and put into bowl. Add cream and melt in microwave or double boiler until fully melted and smooth.
Pour topping onto cake and freeze for about an hour until completely firm.
Slide a knife around edges of cake to release it from pan. Place on serving plate. Sprinkle with ground coconut and serve.
Note:
Store cake in sealed container up to four to five days.
You can use the same quantity of different flavor biscuits, cookies, or even wafers.