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Chocolate Biscuit Cake

Categories: Big-Batch Meals, Cakes/pies, Chocolate, Kid-friendly, Quick to fix, Sweet
Type: Desserts and Baked Goods

Biscuits taste even better when they have chocolate in them.

Prep Time: 10M

Serves: Serves 6


  • 6oz (11/2 sticks) butter, cut into pieces
  • 9oz (250g) semisweet chocolate, broken into pieces
  • 2 tbsp Lyle's Golden Syrup or light corn syrup
  • 1lb (450g) digestive or sweetmeal biscuits, coarsely crushed
  • handful of plump golden raisins
  • handful of natural almonds, coarsely chopped
Chocolate Biscuit Cake photo

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  1. Lightly grease an 8in (20cm) square baking pan. In a large saucepan, combine the butter, chocolate, and syrup. Cook over low heat, stirring, for 5-10 minutes, or until melted and smooth. Remove from the heat and stir in the biscuits, raisins, and almonds. Mix well, then press the mixture into the pan with the back of a spoon. Refrigerate to cool completely, then wrap with plastic wrap, and freeze.
  • Vary the fruit and nuts to your taste-a handful of chopped cherries and hazelnuts works well, for instance.
  • To crush the digestive biscuits, put them in a plastic bag and bash with a rolling pin. Don't break them up too finely, though-you want the cake to have plenty of texture.

excerpted from:

Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
Buy this book now!

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