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Chocolate biscuit cake very much relies on the quality of the ingredients used and, as such, I believe that you must use a good chocolate, real butter and strike the right balance with the biscuits you choose to include. Many chocolate biscuit cakes use only Digestives but I like to use a selection; Digestives, Rich Tea, Malted Milk and Bourbon Creams. The key to a good biscuit cake is to avoid bashing up the biscuits too enthusiastically so that they become a crumb. I feel that you need to leave a good few chunks so that you retain some texture as opposed to a mealy biscuits mush. Although this tastes pleasant it doesn’t have the biscuity crunch that I believe is mandatory in a biscuit cake.
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Ingredients:
220g butter450g dark chocolate, broken into pieces
220g milk chocolate, broken into pieces
4tblsp golden syrup
450g broken biscuits (I use equal
amounts of Digestives, Rich Tea, Malted Milk and Bourbon Creams)
To finish:
50g milk chocolate melted
75g Maltesers
Method:
1. Line a 20-23cm square tin with non-stick baking parchment and set aside.
3. Stir in the golden syrup making sure that it is fully incorporated and then mix in the biscuits making sure that they are well covered with the melted chocolate mixture.
4. Empty the biscuit mixture into the
prepared tin and smooth the top with the back of a metal spoon. Set aside in a
cool place for ten minutes to firm up slightly.
To finish:
5. Pour the melted milk chocolate on top of
the chocolate biscuit cake in the tin and then arrange the Maltesers on top embedding
them in the melted chocolate covering. Set aside in a cool place for a few
hours to firm up.
6. Serve, cut into small slices.
Serves 12-18.
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