INGREDIENTS
4 eggs
125 g Lurpak Butter
1 cup icing Sugar
1/3 cup bitter Cocoa Powder
50-gram Dark Chocolate
1 tsp. Lemon Zest
1/4 cup of Rum or liquor (optional)
1/4 tsp. Vanilla Extract
I & 1/2 pack of 200 g Biscuits (Petit Beurre)
METHOD
In a saucepan, melt the butter, dark chocolate, and icing sugar, stir gently until all is melted. Remove from heat.
Beat 4 eggs and add them to the butter mixture stirring thoroughly.
Add all other ingredients, bitter cocoa powder, lemon zest, vanilla extract, and the Rum, or liquor, stir well. Return the saucepan to medium-low heat and cook for about 5 minutes, keep stirring until the mixture gets thick, do not let it boil. Set aside to cool.
At this time, you can start cracking the biscuits into small pieces.
Gently, and with a large spoon fold the biscuits into the cocoa mixture until they are well coated.
Transfer the mixture to a plastic wrap or a freezing bag; roll the mixture to form a log shape. Make sure the log is rolled tightly.
Place in the freezer for several hours until firm.
You can also press into a cake pan that has been lined with cling film, cover, and freeze. Serve with chocolate ganache on top
