Dutch arretjescake

Preparation – 5 minutes

tip: dutch biscuits ones are called maria biscuits, comparable to graham crackers in america.

Line the cake tin with parchment paper, if you keep some extra above the edges it's easier to get the cake out of the tin when it's done. Melt butter in a small saucepan. In the bowl of your stand mixer, or in a separate large bowl, combine eggs and sugar.

Mix until you've reached a smooth mixture. Add the melted butter and sift the cacao powder into the egg and sugar mixture a little at a time. Keep on carefully mixing until the mixture is smooth again.  

Finishing the Dutch arretjescake – 5 minutes + waiting time

Roughly chop the cookies and carefully add them to the chocolate mixture. Use a spatula to make sure all the cookie pieces are completely coated. Pour the mixture into the cake tin and gently drop it on the countertop from a small height to get rid of any air bubbles in the mixture.

Now for the even more easy part. Cover the cake tin with cling film and refrigerate for at least 2 hours, or until completely firm. Enjoy our most easy, but very delicious dutch cake!