One to satisfy the chocolate lovers amongst us and so, so easy!! Add your own combination of dried fruits or nuts – just ensure the overall weight is the same
This makes a loaf tin (20cm x 8cm) that has been lined with cling film
Chocolaty Biscuit cake
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- Prep Time
- Minutes
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- Cook Time
- Minutes
- Difficulty Level Easy
Ingredients
- 200g 70% dark chocolate
- 125g butter at room tempreture
- 80g golden syrup
- 1 egg beaten
- 50g flaked almonds
- 50g glace cherries, quatered
- 50g pecan nuts, roughly chopped
- 50g crystalised ginger, chopped
- 50g digestive biscuits, broken in largish pieces
Instructions
- To melt the chocolate, place chocolate squares in a heatproof bowl over gently simmering water. To melt the chocolate place in a heat proof bowl over gently simmering water
- Once melted stir in the butter and syrup
- When mixed together evenly, remove from the heat and gently stir in the biscuits, nuts and dried fruits.
- Pour into lined tin and cover the top with more cling film or greaseproof paper. Place tins, or weights on top of loaf tin to compress the filling.
- When cool place in fridge bat least 3 hours to firm up or leave overnight for best results
- When firm, cut into slices and lightly dust with icing sugar
- Servings : 10 slices
- Ready in : 3 Minutes
- Recipe Type : Happy Ever Afters, Teatime Treats
- Ingredient : chocolate, digestive biscuits, dried fruit, Egg, nuts
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