Making Arretjescake
My version of Arretjescake
1. Melt au bain marie:
125g butter
100g dark chocolate
2. Mix until thick and yummie:
200g white sugar (basterdsuiker)
2 eggs
3. When butter and chocolate have melted into a homogeneus sauce, add 2T of hazelnut liqueur and let it cool a little before you carefully mix it with the sugareggmixture.
4. Add 200g of crumbled biscuits. I used "bastognekoeken".
5. Transfer to baking tray, covered in fatfree paper. Put in refridgerator until set solid. (4-24 hours)