Chocolate Biscuit Cake

Here is the recipe for the lovely cake that Pauline made this week

Preparation time: 15 minutes
Chilling time: 4 hours
Use: 20 x 8cm (8 x 3in) loaf tin
Makes: 10 large, very rich slices

125g  (4½oz)   unsalted butter
75g  3oz)   golden syrup
200g  (7oz)   dark chocolate, minimum 60% cocoa solids, broken into pieces
1   egg
50g   (2oz)   digestive biscuits
50g  (2oz)   whole walnuts
50g  (2oz)   sultanas
50g  (2oz)   glace cherries, reserving a few for decoration

Chocolate buscuit cake

Line the loaf tin with greaseproof paper or baking parchment and set aside.

Melt the butter and syrup together in a small saucepan over a gentle heat until they begin to boil.

Melt the chocolate in a heatproof bowl over a saucepan of barely simmering water then mix thoroughly with the butter and golden syrup.

Pasteurise the egg by beating it slowly and continuously into the hot chocolate mixture.

Break up the biscuits into large chunks; remember- they will be broken further when mixed so dont-make them too small.

Add the walnuts, sultanas and most of the cherries.

Pour the chocolate mixture on to the dry ingredients   and mix together with a spatula or wooden spoon

Press the mixture into the tin and decorate with reserved glace cherries. Leave to set in the fridge for about 4 hours. Remove from the fridge paper and cut into slices or cubes. Serve chilled


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