Arretjescake

“Arretjescake” is a cold, crunchy chocolate cake, that exists since 1926. It was created by the Dutch oil company “Nederlandsche Oliefabriek (NOF)” (now known as Calvé) to promote their butter.
They presented the dish through a comic book depicting a story about a boy named “Arretje Nof” whom was born in Baghdad. If you are interested in his story, click on the following links to images of these old comic books: https://www.google.com/search?sca_esv=601691903&sxsrf=ACQVn09sVbRRaL4i2K-EAK6FHErcwEDNVw:1706262751405&q=Arretje+NOF&source=lnms&sa=X&ved=2ahUKEwj1kMOJ5PqDAxW70wIHHYcdBEsQ0pQJegQIDBAB&biw=1280&bih=1292&dpr=1&udm=2

Ingredients

– 200 grams white sugar

– 50 grams cocoa powder

– 225 grams biscuits

– 250 grams melted butter

Preparation

Chocolate mixture

• 1) First use a big bowl to break and add the 2 eggs. Then add the 200 grams of sugar to it.
• 2) Mix the ingredients with an electronic mixer or by using a whisk until you get a smooth mixture.
• 3) Now add the 50 grams of cacao powder through a sieve. And mix further.
• 4) During mixing, add the melted butter little by little. Once all the 250 grams of melted butter is mixed through the mixture we can put the bowl aside for a moment.

Arretjescake making

• 5) Break about 225 grams of biscuits into small pieces of around ½ cm by ½ cm.
• 6) Slowly stir the small pieces of biscuits through the chocolate mixture with a spoon.
• 7) Use a cake pan or oven dish/bowl that is big enough for the mixture. And cover the inside tightly with plastic wrap.
• 8) Pour the content from the bowl in to the cake pan and press it tightly to the pan by using a spoon. You want to remove as many air bubbles as possible.
• 9) Finally, cover up the top layer with the plastic wrap and press well with your hands.

Finishing the Arretjescake

• 10) Let the Arretjescake cool down for about 15 minutes on a very low temperature in the freezer. Then place the dish in the refrigerator for about 4 hours.

Video