1,300 to 1,500 grams of dry biscuit mix (and ingredients needed)
1.5 tsp. almond extract
Pink, yellow and green gel food coloring
1 tbsp. seedless raspberry jam
230g chopped milk chocolate bars
6 Tbsp chopped butter
Preheat the oven to 180°C. In a 25cm. by 25cm. Spray a square 25cm (6cm deep) baking tin with cooking spray.
Prepare one third of the biscuit mixture according to the instructions, adding 0.5 tsp. of almond extract. Give a pink color with gel food coloring.
Pour batter into mold; bake for about 35 minutes. Allow to cool.
Repeat for yellow and green cakes. (If you have 2 of these molds, you can bake both cakes at the same time.)
With a long serrated knife, cut off the domed top of each crust to even them out.
On an upturned baking tray, place the pink cake with the cut side up. Brush with 0.5 tbsp of jam.
Top with yellow cake cut side up; brush with remaining 0.5 tbsp of jam, then cover with green cake cut side down. Place in refrigerator for an hour.
In a microwave-safe bowl, add chocolate and butter. Heat in the microwave in 30-second intervals, stirring, until smooth, uniform texture. Allow to cool slightly.
Spread the chocolate mixture in a thick layer on top of the last crust using a pastry straight spatula.
Use the tines of a fork to make wavy lines on the chocolate. Place back in the refrigerator for a while (about 15 minutes), during which time the chocolate will harden but not become solid.
Cut a thin layer off all four sides of the cake with a long serrated knife. Transfer the cake to a platter.
We suggest seeing another recipe for CHOCOLATE TUXEDO CAKE .