- 4 eggs
- 250 gram sugar
- 125 gram cocoa powder
- 375 gram butter
- 275 gram biscuits (Dutch ones are called Maria biscuits, probably comparable with Graham crackers)
Kitchen equipment needed
- small saucepan
- standmixer or handmixer
- cutting board & chef’s knife
- cake tin
Preparation — 5 minutes
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 standmixer, 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 off 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!