Chocolate Biscuit Cake

Yield: Serves 4

Recipe courtesy of The Block. Here is a dessert recipe from the Salimäki family cookbook. This recipe was used by grandparents and other family members in the 1900s when the cupboards were almost empty, but everyone was still craving something sweet.

Photo by Ingrid Kuenzel


1 cup unsalted butter

1 cup brown sugar

2 eggs, beaten lightly

2 Tbs cocoa powder

1 tsp (5 mL) vanilla

1-2 packets of tea biscuits, Arrowroot or similar


  1. In a medium pan over medium heat, melt butter and sugar together. Stir in the cocoa and vanilla.
  2. Temper the eggs by stirring in a couple of spoons of the butter mixture. Once tempered, add the rest of the eggs to pot, stir well and let mixture simmer for 1 minute.
  3. Break tea biscuits into small pieces and place in a large bowl. Pour contents of pot into the bowl and stir until incorporated.
  4. Transfer cake batter into a prepared cake pan and place in the refrigerator to cool and set, at least 4 hours.

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