Let Them Eat Cake

Waay back when I began this blogging malarkey, I wrote a post called Baked Blog where I offered recipes for not one BUT two of my staple indulgence foods.

Over at The Pioneer Woman Cooks there is an emphasis on dairy this month including a competition for a recipe using milk, cheese and/or yoghurt. Apparently there is some mention of health in there also.

As I only ever got 2 comments on the original post, I am going to redo the Kolaca a'la Baka on this post for you all to drool over. Of course, you will have to drool in your imagination, as I am much better but don't have any chocolate in the house have housework to do - which is why I can't make it today. ha - believe me if you will, but lack of chocolate is the only thing holding me back.

So here it is - an almost direct transfer from the original post with updated comments from the peanut gallery. The health benefit of such a recipe should be immediately apparent - it is extremely beneficial to your mental welfare, you have to invite friends around to help you eat it and good friendships are great for your health AND if you make it in your imagination, it can be considered exercise.

So, courtesy of my (to try and minimise the explanations) Croatian mother-in-law, Biscuit Kolaca.

Biscuit Kolaca

• The cream (or "mortar")
• 1 litre milk
• 8-10 tablespoons plain flour
• 5-6 tablespoons sugar
• 60-70g butter
• ½ block dark chocolate
• ½ block milk chocolate
• 1-2 tablespoons imitation rum
• The layers (or "bricks")
• 1-2 packs of milk coffee biscuits (rectangular plain biscuits of any variety)
• Cup of milky coffee (instant is fine)
• The topping (or "render")
• ½ block dark chocolate
• ½ block milk chocolate
• 1-2 tablespoons milk
• 1 tablespoon butter

As my paper instructions are very brief - and a little stained - I will translate as best I can.

• Mix together milk and flour on lowish heat on stove until thickens – about when your spoon leaves tracks (I am making this more detailed than her notes, I swear!)
• Take off heat and add rest of cream ingredients. Refrigerate for a few hours.
• When mixture is cooled, make a cup of milky coffee and let cool to blood temperature.
• Line a baking pan with alfoil.
• Quickly dip individual biscuits into coffee, spread with the chocolate mixture and layer in baking pan. It makes no difference how creative you are with your biscuit layering – the coffee “opens” the biscuit to soak in flavour and the choc mix sort of melds in and you end up with a 4-6 layered block.
• When you have run out of your bricks or mortar, melt the remaining chocolate then mix in milk and butter and pour over the top.
• Refrigerate overnight.
• Slice and serve – very rich and very delicious.

Warning: If you haven't put weight on reading this recipe, you may do so eating the offcuts! Slice about 1cm x 5cm slices with a hot knife and it will be eaten like wildfire!!!

Oh - and for those of you concerned about my health - much better, obviously, if I am thinking of food (although still not 100% if you consider that I am finding brickie terms humerous)...

I am making Chocolate Squares (the other recipe in the original post) this afternoon for 'Salina and GDR (who gets to spend the WHOLE AFTERNOON with us).