Konditor & Cook Chocolate Biscuit Cake
Among my family, this is a Win! Makes 10 large, very rich slices
Preparation time: 15 minutes
Chilling time: 4 hours
* 125g / 4½ oz unsalted butter
* 75g (3oz) golden syrup
* 200g (7oz) 72% Cooks' Chocolate, broken into pieces
* 1 egg
* 50g (2oz) digestive biscuits
* 50g (2oz) whole walnuts
* 50g (2oz) sultanas
* 50g (2oz) glac cherries, reserving a few for decoration
1. Line the loaf tin with greaseproof paper or baking parchment and set aside.
2. Melt the butter and syrup together in a small saucepan over a gentle heat until they begin to boil.
3. Melt the chocolate in a heatproof bowl suspended over a saucepan of barely simmering water, then mix thoroughly with the butter and golden syrup.
4. Pasteurise the egg by beating it slowly and continuously into the hot chocolate mixture.
5. Break up the biscuits into large chunks; remember, they will be broken further when mixed, so don't make them too small.
6. Add the walnuts, sultanas and most of the cherries.
7. Pour the chocolate mixture on to the dry ingredients and mix together with a spatula or wooden spoon.
8. Press the mixture into the tin and decorate with reserved glac cherries.
9. Leave to set in the fridge for about 4 hours. Remove from the fridge, peel off the paper and cut into slices or cubes.
10. Serve chilled.
HINT: To make this recipe more appealing to children, why not replace 100g of dark chocolate with milk chocolate?
Among my family, this is a Win! Makes 10 large, very rich slices
Preparation time: 15 minutes
Chilling time: 4 hours
* 125g / 4½ oz unsalted butter
* 75g (3oz) golden syrup
* 200g (7oz) 72% Cooks' Chocolate, broken into pieces
* 1 egg
* 50g (2oz) digestive biscuits
* 50g (2oz) whole walnuts
* 50g (2oz) sultanas
* 50g (2oz) glac cherries, reserving a few for decoration
1. Line the loaf tin with greaseproof paper or baking parchment and set aside.
2. Melt the butter and syrup together in a small saucepan over a gentle heat until they begin to boil.
3. Melt the chocolate in a heatproof bowl suspended over a saucepan of barely simmering water, then mix thoroughly with the butter and golden syrup.
4. Pasteurise the egg by beating it slowly and continuously into the hot chocolate mixture.
5. Break up the biscuits into large chunks; remember, they will be broken further when mixed, so don't make them too small.
6. Add the walnuts, sultanas and most of the cherries.
7. Pour the chocolate mixture on to the dry ingredients and mix together with a spatula or wooden spoon.
8. Press the mixture into the tin and decorate with reserved glac cherries.
9. Leave to set in the fridge for about 4 hours. Remove from the fridge, peel off the paper and cut into slices or cubes.
10. Serve chilled.
HINT: To make this recipe more appealing to children, why not replace 100g of dark chocolate with milk chocolate?
