Start off with the biscuit layer. Mix together the ground biscuits with the cocoa powder, then add the sour cherry juice, rum aroma and butter to create a soft base.

Roll out the dough between two sheets of baking paper until it’s nice and thin. Cut it in half and let it set in a cool place (try cutting it into the size of the baking tin you’ll be putting it in).

Next, make the sour cherry jelly. Warm the remaining sour cherry juice and pitted sour cherries in a pot. Add a bit of sugar to it as well.

Bring it to a boil and add the gelatin powder to it and stir well. Allow it to come to a boil again before taking it off the heat.

Place one of the biscuit layers into the bottom of the baking tin. Spoon the sour cherry jelly onto it. Then place the other biscuit layer on top. Put the cake into the fridge and let it set.

Cut the cake into slices after it has set. Then dip each slice into melted chocolate. After the chocolate has solidified on each slice you are ready to eat!

The team of Recipe Videos wishes you luck in making your Rambo Cake!