Recently, I’ve been making the most of my kitchen and trying my hand at the typically house wifey antics, whilst Dann plays with tools and builds things. A couple of weeks ago I decided to treat him to my mum’s infamous Chocolate Biscuit Cake as he was working so hard on our garden. (note here that when he realised he was getting a treat, he worked extra hard!)
Anyway, to cut a long story short, he loved it. We also took a few slices to a friends house, and they loved it too. And I took some into work for my boss’s birthday and they loved it as well.
So, I’ve decided to share my recipe, so you can love it too.
The recipe is pretty much based on one from Ocado, but I finish mine slightly differently.
450g crushed biscuits
2tsb golden syrup
250g plain chocolate for the base
500g chocolate for the top
Grease a square tin or lasagne dish with butter – stops the cake sticking once it is set.
Measure out all ingredients into bowls
Crush your biscuits – either break them up with your hands into about six pieces, or put inside a food bag and crush with a rolling pin. Personally I break them up and place into a bowl on a set of scales.
Start by melting the butter and golden syrup in a pan – don’t have the temperature too high! I set mine at two/three.
Then add the chocolate and melt.
Once liquid, take off the heat and pour in the crushed biscuits and mix in so they are fully covered coated.
Transfer this to your dish/tin and spread out evenly.
Place in the fridge for 10 minutes.
Whilst cooling the base, break up your chocolate and melt in a bowl – I do this in the microwave because I find it easier to avoid burning. Set for 30 seconds and stop halfway through and stir, keep doing this until it is all melted.
Pour evenly over the top of the base – this will pool in-between the biscuits and just adds a little extra naughtiness to this treat.
Place back in the fridge to cool and set. This shouldn’t take more than an hour.
When it comes to serving, take the dish/tin out of the fridge about 15/30 minutes before. Cut with a large knife – and very carefully. We tend to cut the entire tray up and then it is easily grab-able for later. Be warned – this is unlikely to cut evenly, but I think this makes it a little more fun.
You can also add other bits and pieces to the mix if you like:
Let me know if you make your own! And share some of your favourite treat recipes/links in the comments below