Delicious Spanish Chocolate and Biscuit Cake in 15 Min
Chocolate and biscuit cake, known in Spain as Tarta de la Abuela (Grandma’s Cake), is one of the most beloved desserts. Easy to make, rich in flavor, and deeply nostalgic, this cake has been a staple at birthdays and family gatherings for generations.
Ingredients
- 2 packs María biscuits (or Graham crackers as a substitute)
- 1 liter (4 cups) Whole milk
- 3 tbsp Cornstarch
- 4 Egg yolks
- 100 g (½ cup) Sugar
- 200 g (7 oz) Dark chocolate
- 200 ml (¾ cup) Heavy cream
- 50 g (3 tbsp) Unsalted butter
- 2 tsp Vanilla extract
Instructions
- Prepare the Custard:Heat the milk in a saucepan, reserving 1 cup for later.Mix sugar, cornstarch, egg yolks, and vanilla with the reserved milk in a separate bowl.Slowly add this mixture to the warm milk, stirring constantly until it thickens.
- Make the Chocolate Cream:Melt the chocolate with the heavy cream over low heat.Add butter for extra smoothness and let it cool slightly.
- Assemble the LayersDip each biscuit in warm milk (or coffee for a stronger taste).Create alternating layers of biscuits, custard, and chocolate cream.Repeat until all ingredients are used, finishing with a chocolate layer on top.
- Chill and Serve:Refrigerate for at least 4 hours (overnight is best).Garnish with grated chocolate, cocoa powder, or nuts before serving.
Notes
Optional Additions for Extra Flavor:
- A shot of coffee or rum to soak the biscuits for a richer taste.
- White chocolate instead of dark for a sweeter version.
- Chopped nuts or grated coconut for added texture.