ADVERTISEMENT
- Real Recipes from Real People -

Chocolate biscuit cake??

Misc.
the cake you are looking for wouldn't also be called "chocolate hedgehoge" would it. this has crushed biscuits mixed into a chocolate base and is pressed into a flat tray and placed in the 'fridge.
MsgID: 036375
Shared by: Chas in Melbourne
In reply to: ISO: English Chocolat Biscuit Cake
Board: International Recipes at Recipelink.com
  • Read Replies (5)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Shelby, Kuwait
2
  Karen - London,England
3
  Karen - England
4
  Shelby, Kuwait
5
  Karen - England
6
  Chas in Melbourne
ADVERTISEMENT
Random Recipes
  • USDA School Cafeteria Brownies from 1988 (makes 50)
  • USDA SCHOOL CAFETERIA BROWNIES Makes 50 brownies on a half-sheet pan (13x18x1-inch). 1 cup plus 2 tbsp (9 oz) shortening 3 3/4 cups (1 lb 10 oz) sugar 1 1/2 tsp salt 1 1/2 tsp vanilla 7 fresh large eggs 3 1/2 cups...
  • Black Beans with Corn and Tomatoes
  • BLACK BEANS WITH CORN AND TOMATOES 1 (15-ounce) can low-sodium, no-fat-added black beans 1 cup cut tomatoes, fresh or canned 1 teaspoon fresh parsley, chopped 1/2 teaspoon chili powder 1 cup frozen corn, thawed ...
  • Jack Rabbit Brand Split Pea Soup (2)
  • JACK RABBIT BRAND GREEN SPLIT PEA SOUP Source: rec.food.recipes/Yumei/1994 Makes 6 (1 1/2-cup) servings The following recipe comes from the back of the bag for Jack Rabbit's green split peas. I've used it for a few ye...
  • Screaming Noodles with Parmesan-Cottage Cheese Sauce
  • SCREAMING NOODLES "Elizabeth's inventive and flavorful recipe, made with egg noodles and wilted spinach mixed with a tangy, creamy, and slightly spicy Parmesan-cottage cheese sauce, is an appealing combination of simp...
ADVERTISEMENT
  • Sunkist Lemon and Pistachio Rice (using instant rice)
  • SUNKIST LEMON AND PISTACHIO RICE 3 Tbsp. Sunkist freshly squeezed lemon juice 2 cups water 1/4 tsp. cinnamon 1/4 tsp. salt 1/4 cup Sunkist pistachios 1/2 cup golden raisins 2 cups instant rice 1 1/2 tsp. finely grated...
  • Presto Pesto Chicken (using chicken breasts, baked)
  • PRESTO PESTO CHICKEN 4 boneless, skinless chicken breast halves 1/2 cup Italian-style bread crumbs 1/2 cup prepared pesto 4 slices Provolone cheese 2 tablespoons chopped parsley In a shallow dish, place bread crumbs....
  • Ziti with Cauliflower, Tomatoes, and Hot Peppers
  • ZITI WITH CAULIFLOWER, TOMATOES, AND HOT PEPPERS 3 tablespoons olive oil 6 garlic cloves, minced 1/4 teaspoon crushed red pepper flakes 1 (16 ounce) can tomatoes, finely diced with their juice 1 small (about 1 1/2 pou...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Chocolate biscuit cake??
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!