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desserts-baking

Chocolate Biscuit Cake

Delicious No Bake dessert!

40 8
Chocolate Biscuit Cake | DonalSkehan.com, Delicious No Bake dessert!

desserts-baking

Chocolate Biscuit Cake

Delicious No Bake dessert!

Sunday, October 22, 2017
US / METRIC

275g Butter

150ml Golden Syrup

225g Dark chocolate (good quality, at least 60% cocoa)

200g Digestive Biscuits, roughly crushed

200g Rich Tea Biscuits, roughly crushed

50g Malteesers

75g Cherries (optional)

For the glaze:

100g Dark chocolate

30gButter

50g Icing sugar, sifted

75ml of Double cream

9.5 oz Butter

5 fl oz Golden Syrup

8 oz Dark chocolate (good quality, at least 60% cocoa)

7 oz Digestive Biscuits, roughly crushed

7 oz Rich Tea Biscuits, roughly crushed

1.5 oz Malteesers

Handful of Cherries (optional)

For the glaze:

3.5 oz Dark chocolate

2 tbsp Butter

1.5 oz Icing sugar, sifted

2.5 fl oz Double cream

15cm/ 6″ round cake tin

Sauce pan

Small Sauce pan

 

40mins
Serves 8

This amazing chocolate cake is super easy to make and ridiculously tasty, perfect for any birthday party!

Line a 15 cm round cake tin with baking parchment.
Melt the butter, syrup and chocolate in a pan over a low heat. Stir to make sure all the ingredients are well mixed together.
Add the biscuits, malteesers and cherries, stir well.
Transfer to the prepared tin. Level it on top and press down well to avoid air gaps. Cover and leave in the fridge until solid and set.
Melt the chocolate and butter in a small pot, when melted, remove from the heat, whisk in the icing sugar and the cream.
Allow to cool until the mixture becomes thick enough to leave a figure of eight on the surface. Pour over the cake leave to set before cutting.
40mins
Serves 8

Ingredients
US / METRIC

275g Butter

150ml Golden Syrup

225g Dark chocolate (good quality, at least 60% cocoa)

200g Digestive Biscuits, roughly crushed

200g Rich Tea Biscuits, roughly crushed

50g Malteesers

75g Cherries (optional)

For the glaze:

100g Dark chocolate

30gButter

50g Icing sugar, sifted

75ml of Double cream

9.5 oz Butter

5 fl oz Golden Syrup

8 oz Dark chocolate (good quality, at least 60% cocoa)

7 oz Digestive Biscuits, roughly crushed

7 oz Rich Tea Biscuits, roughly crushed

1.5 oz Malteesers

Handful of Cherries (optional)

For the glaze:

3.5 oz Dark chocolate

2 tbsp Butter

1.5 oz Icing sugar, sifted

2.5 fl oz Double cream

You'll Need

15cm/ 6″ round cake tin

Sauce pan

Small Sauce pan

 

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