Chocolate tea biscuit brick

This is another recipe from my childhood. Biscuits Brun had a gigantic tea biscuit factory on the outskirts of town. The Brun family  built it in 1883 primarily to make biscuits for the military. The first war made them a huge success and over the years, they started making a variety of cookies.

Of course, they had consumer contests for the best recipes including their products. This one was the children’s favorite. I guess it was because, no matter how well prepared you were, the biscuit pyramid always tried to slide down and you had to save it with your fingers. The fingers were, of course, covered with the rich chocolate cream in the process so that the lucky hero had first taste.


Make a cup of strong coffee, let it cool. In a bain marie, melt 1/2 cup butter, 100 gr dark baking chocolate, 6 tbsp icing sugar. Stir until smooth. Start stirring briskly and add slowly a mixture of one beaten egg and 1/4 cup whipping cream. When it is completely smooth, turn the heat off, but leave in the bain marie.

Pour some coffee in a small flat bottom plate. One by one, dip 6 biscuits in the coffee quickly and arrange them on a flat bottom serving  dish, forming two rows of three, side by side. Or, to make a higher pyramid, put only four biscuits at the bottom, (more risky).

Spread 1 tsp of chocolate cream on each biscuit, and start the next layer until all the biscuits are gone; repeat 5 times if you have 6 biscuits at the bottom for a total of 36 biscuits. (8 times if you have only four at the base). Spread the remaining chocolate on the sides if any. Consolidate the pyramid pushing the biscuits toward the centre, and refrigerate one hour on a flat shelf. You may want to check after 5 minutes that there is no sliding or collapsing…

Before serving, sprinkle with icing sugar or decorate.

I remember making this brick as a birthday cake many times.

Brique au chocolat for a double birthday in 2011

 

 


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3 Responses to Chocolate tea biscuit brick

  1. whatsaysyou says:

    I would so love to have that with my cup of tea

  2. Dhanya says:

    Funny how this desert got translated in India….. My grandmom and mom used to make a very similar desert using Indian Biscuit called ParleG. The only difference is that instead of heating the chocolate cream mixture, we would mix chocolate with unsalted butter and powdered sugar at room temperature, dip biscuit in coffee and spread the butter chocolate spread over it layer over layer. Finally we would freeze it and eat it as a frozen desert!

  3. Linda says:

    I was lucky enough to try this dessert. The technique reminds me a bit of tiramisu, but the flavour is all chocolate. YOu say it is easy to make, I say it is simply delicious!

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