Main Ingredients

• 500g plain tea biscuits (such as Hungarian 'háztartási keksz' or Maria biscuits)
• 200ml water
• 250g powdered sugar
• 50g unsweetened cocoa powder
• 250g margarine (such as Rama, or unsalted butter)
• 30-50ml rum (optional, but highly recommended for flavor)

Step 1: Prepare the Biscuits

Grind half of the biscuits into a fine crumb using a food processor. Break the remaining half into small, bite-sized pieces by hand to create an appealing texture in the finished cake.

Step 2: Make the Cocoa Syrup

Pour the water into a saucepan, then add the powdered sugar, cocoa powder, and margarine. Bring to a simmer over medium heat, stirring constantly, and cook for 5 to 6 minutes until the ingredients melt together into a completely smooth and homogeneous syrup.

Step 3: Combine the Ingredients

Remove the saucepan from the heat. Stir in the rum (if using), then add both the ground and broken biscuits. Mix thoroughly until all the biscuit pieces are evenly coated with the chocolate syrup.

Step 4: Mold and Chill

Line a traditional saddleback mold (or a standard loaf pan) with plastic wrap, leaving some overhang on the sides. Transfer the warm biscuit mixture into the mold, pressing down firmly and smoothing the top to eliminate air pockets. Allow it to cool to room temperature, then transfer to the refrigerator for 2 to 3 hours to set completely.

Step 5: Slice and Serve

Once fully set, invert the mold onto a cutting board. Carefully peel away the plastic wrap, then slice the cake into finger-thick slices using a sharp knife.