Dutch Arretjescake

Prepare the Pan and Biscuits

1. Line a standard loaf tin with parchment paper, leaving some overhang on the sides so you can easily lift the cake out later.
2. Put the Maria biscuits into a zip-top bag and crush them gently using a rolling pin or the palm of your hand. You want a mix of small crumbs and larger, bite-sized chunks for texture—do not crush them into fine dust.

Make the Chocolate Batter

1. Melt the butter in a small saucepan over low heat. Once fully melted, remove it from the heat and set aside to cool slightly so it is warm but not hot.
2. In a medium mixing bowl, vigorously whisk the eggs and sugar together until the mixture becomes pale, slightly thickened, and airy.
3. Sift the cocoa powder into the egg and sugar mixture, then whisk until fully combined and smooth.
4. Slowly pour the slightly cooled melted butter into the chocolate mixture, stirring constantly until you have a glossy, uniform chocolate batter.

Assemble and Chill

1. Add the crushed biscuit pieces to the chocolate batter. Use a spatula to gently fold everything together until all the biscuit pieces are thoroughly coated.
2. Transfer the mixture into the prepared loaf tin. Use the back of a spoon or a spatula to press the mixture down firmly and evenly into the corners, smoothing out the top.
3. Cover the tin and place it in the refrigerator for at least 4 hours, or ideally overnight, until completely firm.
4. Once set, lift the cake out of the tin using the parchment paper overhang. Slice with a sharp, warm knife and serve chilled.