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Sandwich cakes of biscuit
Mini-arletjescake of biscuit, dark chocolate, cocoa, brandy, caster sugar and butter.
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Ingredients
Directions
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Crumble the bisuitjes in the food processor or beat the packaging with a rolling pin a few times.
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Melt the butter on low heat.
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Stir in the cocoa, the caster sugar and the cognac.
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Finally add the cookie crumbs.
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Line the molds well with household foil.
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Scoop the mixture.
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Let the sandwich cakes stiffen in the refrigerator for a few hours.
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Carefully pull the cupcakes out of the mold onto the foil.
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Remove the foil.
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Melt the chocolate in the microwave for 2 minutes and pour over the sandwich cakes..
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Nutrition
485Calories
Sodium10% DV235mg
Fat48% DV31g
Protein6% DV3g
Carbs16% DV47g
Fiber48% DV12g
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