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Chocolate Biscuit Cake

chocolate biscuit cake

Ingredients

400g Milk Chocolate
250g Dark Chocolate
200g White Chocolate
160g unsalted butter
300g Golden syrup
300g Digestive Biscuits

1. Melt all the chocolate, butter, and golden syrup in a bowl over a pot of hot water. Make sure the water doesn’t touch the base of the bowl.
2. In another bowl roughly break up the biscuits, make sure they’re not too small! When the chocolate is fully melted, add the biscuits and stir until well combined.
3. Spread the chocolate mixture into the cake tin and place in fridge for 2 hours. When set, cover the top with the melted ganache (recipe below)  and place back into the fridge to set. Remove from tin, cut into thin slices and serve.

Ganache for the top

185ml cream
30g unsalted butter
40g liquid glucose (you can use 40g glucose syrup as an alternative)
185g good quality dark chocolate

In a saucepan bring cream, butter and glucose to the boil. Add the chocolate chips and mix well. Pour on top of the biscuit cake. Leave to set.

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