Prep 5 mins
Cook 2 hrs
This is a really easy to make cake, which my little boy loves to help with! It is quite rich, so you can slice quite thinly. I just used some milkybar buttons instead of the 'chopped chocolate pieces'
- 225 g milk chocolate
- 40 g unsalted butter, diced (sweet)
- 75 g rich tea biscuits (plain cookies)
- 50 g sliced almonds
- 75 g white chocolate or 75 g dark semi-sweet chocolate, chopped
- 1 teaspoon icing sugar, for dusting (confectioners)
- Break the milk chocolate into pieces and place in a heatproof bowl with the butter. Rest the bowl over a pan of simmering water and stir frequently until melted.
- Meanwhile, dampen a 450g/1lb loaf tin (pan) and line the base and sides with clear film (plastic wrap). don't worry about smoothing out the creases in the film.
- When the chocolate has melted, remove it from the heat and leave for 5 minutes until cooled.
- Break the biscuits into very small pieces, then stir into the melted chocolate with the almonds. Add the chopped chocolate to the bowl, and fold in quickly and lightly.
- Turn the mixture into the tin and pack down with a fork. Tap the base of the tin gently on the work surface. Chill for 2 hours until set.
- To serve, turn the chocolate loaf on to a board and peel away the clear film. Dust lightly with the icing sugar and slice thinly.