Chocolate Biscuit Cake Recipe
Ingredients:
150g (5oz) good-quality plain chocolate, chopped
150g (5oz) butter
2 large tbsp golden syrup
225g (8oz) semi-sweet biscuits, such as digestives, crushed (in a bowl with your hands or in a plastic bag with a rolling pin)
25g (1oz) hazelnuts or almonds, toasted and chopped (optional)
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Method:
1. Melt the chocolate with the butter and golden syrup in a large bowl sitting over a saucepan of simmering water on a low heat.
2. Stir in the crushed biscuits and nuts (if using) until well blended. Spread into a 23cm (9in) diameter round cake tin or a 20cm (8in) square tin, lined with greaseproof or parchment paper.
3. Refrigerate for a couple of hours until well set, or pop into the freezer for 45 minutes. Cut into 16 pieces.
Ingredients:
150g (5oz) good-quality plain chocolate, chopped
150g (5oz) butter
2 large tbsp golden syrup
225g (8oz) semi-sweet biscuits, such as digestives, crushed (in a bowl with your hands or in a plastic bag with a rolling pin)
25g (1oz) hazelnuts or almonds, toasted and chopped (optional)
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Method:
1. Melt the chocolate with the butter and golden syrup in a large bowl sitting over a saucepan of simmering water on a low heat.
2. Stir in the crushed biscuits and nuts (if using) until well blended. Spread into a 23cm (9in) diameter round cake tin or a 20cm (8in) square tin, lined with greaseproof or parchment paper.
3. Refrigerate for a couple of hours until well set, or pop into the freezer for 45 minutes. Cut into 16 pieces.