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Chocolate Whole-Wheat Biscuit Cake

This no-bake chocolate cake is dense with dried cherries, chopped walnuts, and crumbled whole-wheat biscuit cookies.

  • Servings: 4
Chocolate Whole-Wheat Biscuit Cake

Photography: RICHARD GERHARD JUNG

Source: Martha Stewart Living, January 2002

Ingredients

  • 1 stick (1/2 cup) unsalted butter, plus more for pan
  • 4 ounces semisweet chocolate, finely chopped
  • 1 large egg
  • 1/4 cup superfine sugar
  • 1/2 tablespoon water
  • 1/2 tablespoon rum (optional)
  • One 8 1/2-ounce box whole-wheat biscuit cookies (wheatmeal biscuits or Carr's Wheatolo English Biscuits), coarsely crumbled
  • 2 ounces (about 1/2 cup) walnuts, coarsely chopped
  • 2 ounces (about 1/3 cup packed) dried sour cherries, coarsely chopped
  • 1/2 cup heavy cream, whipped (optional)

Directions

  1. Lightly butter an 8-by-2-inch spring-form pan; set aside. In a medium bowl, combine chocolate and butter. Place bowl on top of a saucepan filled with 1 inch of simmering water. Stir mixture occasionally until melted and smooth, about 3 minutes. Remove bowl from saucepan; set aside.

  2. In another medium bowl, whisk together egg, sugar, and water. Place over the pot of simmering water; whisk until pale, fluffy, and thick, 3 to 4 minutes. Remove bowl from heat; whisk in chocolate and rum, if using. Let cool for 5 minutes, stirring occasionally.

  3. Fold crushed cookies, half the walnuts, and half the cherries into chocolate mixture. Pour into prepared pan; smooth top with a spatula. Sprinkle remaining nuts and cherries on top. Cover; chill until set, about 1 hour. Serve with whipped cream, if using.

Reviews Add a comment

  • meilye
    2 JUL, 2009
    I agree with you. There are a lot of negative comments about the recipes, I have noticed. It's too bad.
    Reply
  • acornworld
    14 SEP, 2008
    This tasted very good, but did not hold together very well. When I cut it into wedges, it fell apart. Reading some of the other comments, I'm starting to feel that these recipes are not tested. Does anyone know how much testing is done on the recipes before they're published? acornworld
    Reply