Arretjescake II

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50 gr cacao
200 gr biscuit
250 gr diamantvet
200 gr witte basterdsuiker
3 eieren
1 theelepel koffie-extract

Klop de basterdsuiker en de eieren schuimig.
Smelt het vet, zonder het te veel te verhitten.
Voeg de cacao lepel voor lepel aan het eieren-suikermengsel toe.
Breek de biscuit in kleine stukjes en voeg die aan het cacaomengsel
toe.
Meng alles goed door elkaar.
Voeg het vet toe en roer tot een gladde massa ontstaat.
Leg vetvrij papier in een cakeblik, leg het mengsel erop en laat het in de
koelkast ± 2 uur opstijven.
Snijd de cake dan in plakken.