Biscuit au chocolat

My friend Maha and I walked  to her  home one day after school. It was in 1974 . She unwrapped a foil-lined sausage and cut me a few thin slices of this chocolaty confection with bits of biscuit embedded in it. To admit that I remember it to this day must mean that I am twisted. Sorry, Maha, I never saw you again, but I remember this snack so fondly.

Last summer, exactly 35 years later, I am sitting downtown Beirut at Lina’s. Now Lina’s is a very successful chain of upscale coffee shops founded in Paris by a remarkable  (and beautiful)  Lebanese expat. Biscuit au chocolat is on the menu and very popular,  a more stylish version than the humble snack at Maha’s. However  the taste is the same. Yummy…

Now I have no idea where this dessert originates. I just know that I have only had it in Lebanon. Since the Lebanese are masters at absorbing other cultures, it could be a local version of an Italian or German dessert.

This recipe was generously given to me by a friend, Yola Oudaimy, who lives in Beirut. The quantity can be doubled and will serve up to 16. It should be kept in the  freezer to be taken out as needed.

INGREDIENTS:

3 Large eggs

1 stick of unsalted butter

1  1/4  cup  of granulated sugar

3/4  cup of unsweetened cocoa (Dutch-processed, like Droste or Ghirardelli)

1 packet of LU cookies or any other plain cookie, about 24 cookies

1 teaspoon of vanilla extract

rind of one lemon or orange

1 Tablespoon of liquor of your choice ( I used raspberry liqueur)

METHOD:

1. Mix the eggs lightly with a fork.
2. Place all the ingredients in a heavy-bottomed saucepan, on medium heat. Stir continuously until the custard thickens and boils. Remove from the heat and let it cool.
3. Cut up the butter cookies in small pieces either with your fingers, a sharp knife, or pulsing a few seconds in a processor.
4. When the custard has cooled and thickened, add the bits of biscuit to it, folding them with a rubber spatula.
5. Pour the mixture into a loaf pan lined with aluminum foil or into some rectangular piece of foil and fold into sausage shapes.
6. Place in the freezer for three  hours  to harden. Keep in the freezer  and serve slices as needed.

NOTE:

I used a double-boiler to cook the custard in, as I am always worried the yolks will curdle on direct heat.