Sandwich cakes of biscuit

Name: sandwich cakes of biscuit
Cook time: 10 min
Total time: 130 min
Yield: 8
Cuisine: Dutch
Ingredients: 1 role San Francisco biscuits natural 200 g; 250 g butter; 2 el cocoa powder; 200 g Brown sugar; 2 el cognac liquor; 50 g dark chocolate in pieces

Mini-arletjescake of biscuit, dark chocolate, cocoa, brandy, caster sugar and butter.

Ingredients

Kitchen Stuff

household foil
single pudding molds

Directions

Crumble the bisuitjes in the food processor or beat the packaging with a rolling pin a few times.
Melt the butter on low heat.
Stir in the cocoa, the caster sugar and the cognac.
Finally add the cookie crumbs.
Line the molds well with household foil.
Scoop the mixture.
Let the sandwich cakes stiffen in the refrigerator for a few hours.
Carefully pull the cupcakes out of the mold onto the foil.
Remove the foil.
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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