In Jewish cuisine this traditional style cake was prepared in a pyramid shape. It included vanilla pudding and sweetened dark chocolate frosting. It can be prepared as a sheet cake with cream, strawberries and Jell-O.[2]
Molded in a terrine or loaf pan, the batter is prepared by simmering water with butter, sugar, chocolate chips and cocoa until a smooth mixture is obtained. After the mixture has cooled the crumbled digestive biscuits are incorporated into the batter.[3] It is left to set in the refrigerator similar to other no-bake cakes.[1] Some versions include condensed milk or raw eggs.[3][1]
Some versions of the cake are made with golden syrup. To prepare this cake butter, chocolate and golden syrup are heated. Beaten egg may optionally be whisked into the mixture while it is still warm. Crumbled biscuits and optional dry ingredients like glacé cherries, walnuts, almonds, sultanas, dried apricots are incorporated in the batter. It may be decorated with different toppings like brazil nutsormarshmallows.[6][7][8]
