Chocolate biscuit cake recipes
Ingredients
- 8oz Digestives or rich tea biscuits
- 4oz Butter
- 1 tbsp sugar
- 3 level tbsp cocoa powder
- 2 tbsp syrup
- 6oz Plain Chocolate or ½ milk choc/½ plain
Method
- 1. Place biscuits in a thick plastic bag and break up into small pieces with a rolling pin. Place in
- A bowl.
- 2. Put butter, sugar,coca powder and syrup in a pan and melt over a low heat.
- 3. Add to biscuit crumbs and mix.
- 4. Press the mixture into a 8inch square tin/container.
- 5. Melt the chocolate in a heat proof bowl over a pan of water.
- 6. Cover the biscuit mixture and mark it with a fork.
- 7. Refrigerate until cold and set.
- 8. Cut to whatever size squares you fancy with a warm knife to slice through the hard chocolate. Store in an airtight tin. Or in the fridge.
Ingredients
- 125g butter
- 2 tbs golden syrup
- 225g Digestive Biscuits. crushed
- 200g bar Plain Chocolate
Method
- Melt the butter and golden syrup in a pan
- Add the crushed digestive biscuits and mix
- Add the broken chocolate and melt and mix
- Put in a lined 1lb loaf tine and put in the fridge to set.
- Take out of the fridge about half an hour before you want to serve as this will make it easier to cut.
Ingredients
- 125g unsalted butter
- 75g golden syrup
- 200g Dark Chocolate
- 1 egg
- 50g digestive biscuits
- 50g walnuts
- 50g sultanas
- 50g glace cherries
Method
- 1. Line a medium sized loaf tin with greaseproof paper.
- 2. Melt the butter & golden syrup togther in a small pan until combined well.
- 3. Melt the chocolate in a heatproof bowl over a saucepan of boiling water. When melted add the butter & syrup. Stir in the egg whilst still over a low heat and stir for a minute or so. Remove bowl from heat and set aside.
- 4. Break up the biscuits into quite large chunks. Chop the walnuts. Slice cherries in half, keeping about 7 or 8 of the halves for decoration on the top of the cake.
- Mix the biscuit pieces, walnuts, cherries and sultanas into the chocolate mix and mix well until all the ingrediants are well coated in chocolate.
- 5. Pour out into the loaf tin and press down and spread evenly with a spatula. Decorate with the remaining cherries.
- 6. Place in fridge and chill for approx 4 hours.
- 7. Turn out from the tin and peel off the greasproof paper.
- Slice and serve.
- Melts quite easily - so best kept chilled to serve if not eaten in one sitting.
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