Marie Biscuit Cake

If you love the famous chocolate biscuit pudding or Marie biscuit fudge, you will surely love this Marie biscuit cake. Our cake is made by layering Marie biscuits with chocolate sauce, candied almonds and topped with a fudgy chocolate ganache.

For our recipe, we have used CBL Munchee Marie Biscuits, provided to us by one of our partners, Pyramid. This pack, along with Ritzbury Dark Cooking Chocolate, is included in Pyramid’s special Ramadan Bundle Offer. The CBL Munchee Marie Biscuits is a favourite amongst us Maldivians, and Ritzbury Dark Cooking Chocolate is the perfect chocolate to pair it with. You can make biscuit puddings, fudges, chocolate balls, cheesecakes and so on with this great dessert combo!

Serving size: 5-6

Ingredients:

For the candied almonds

• ¼ cup sugar
• 2 tbsp + 2 tsp water
• ½ cup almonds (cut into halves)
• 1/8 tsp salt

For the Marie biscuit cake

• 200g CBL Munchee Marie Biscuits
• ¼ cup sugar
• 2 tbsp cocoa powder
• ¼ cup milk
• 2 tbsp + 2 tsp unsalted butter (25g)
• 1/8 tsp salt
• ¼ tsp vanilla essence

For the chocolate ganache

• 150g chopped Ritzbury Dark Cooking Chocolate
• ¾ cup whipping cream
• ¼ cup sugar

Instructions:

1. To start off, crush 200g CBL Munchee Marie Biscuits in a large bowl using your hands and set aside. It should be around 1/2-inch pieces of biscuits.
2. Then, prepare the candied almonds. First, add ¼ cup sugar and 2 tbsp + 2 tsp water to a saucepan. Heat it up over medium high heat while stirring continuously for 1 minute, then let it come to a simmer.
3. Reduce the heat to low and add in ½ cup almonds (cut into halves). Stir and cook for 7 minutes or until the sugar crystallises around the almonds. This means that the liquid has fully evaporated, and only solid sugar remains attached to the almonds. Now, sprinkle 1/8 tsp salt over the almonds.
4. Keep stirring at low heat to medium low heat for 5 more minutes, until the crystallised sugar caramelises. At this point, the sugar will turn back into a liquid and become golden brown colour.
5. Take off the candied almonds from the heat and let it cool down to room temperature.
6. Then, roughly chop up the almonds and add them into the bowl with the crushed Marie biscuits. Mix them together and set aside.
7. To prepare the chocolate sauce, add ¼ cup sugar and 2 tbsp cocoa powder into a pot and mix well. Then, add in ¼ cup milk and cook while stirring on high heat for around 30 seconds to combine everything. You can use a whisk for this.
8. Reduce the heat to low and add 2 tbsp + 2 tsp (25g) unsalted butter, stirring for 2 more minutes, until the butter fully melts. Lastly, add 1/8 tsp salt and ¼ tsp vanilla essence and give it a final good stir. The sauce should now be velvety without any large lumps.
9. Pour the chocolate sauce into the bowl with the crushed biscuits and candied almonds. Give it a good mix until the biscuits and the almonds are fully coated with the sauce.
10. Then, add the mixture to a round 7-inch tray and push it down to form an even layer. We used a springform tray for this as it is easier to remove the cake when done. Leave it in the refrigerator for 30 minutes to set.
11. While the cake sets, prepare the chocolate ganache. For this, first roughly chop 150g Ritzbury Dark Cooking Chocolate into small thin pieces and set it aside in a bowl.
12. Then, heat ¾ cup whipping cream in a small pot at low heat for 2 minutes (the cream should not be boiled, just lightly heated until it starts to steam).
13. Increase the heat to medium-low and add in ¼ cup sugar. Stir and cook for 1 minute or until the sugar completely dissolves in the cream. Then, increase the heat again to medium-high and stir and cook for another 30 seconds.
14. Pour the hot cream on top of the chopped chocolate and set aside for 5 minutes or until the cream cools down. At this point, the chocolate should have melted. Using a whisk, stir the chocolate until it becomes smooth.
15. Take the Marie biscuit cake tray out of the refrigerator and pour the chocolate ganache on top of the cake, spreading it evenly. Let the cake set in the refrigerator for another 30 minutes.
16. Before serving, you can sprinkle some crushed Marie biscuits and chopped candied almonds on top of the cake as an optional topping. Enjoy!