Prep 20 mins
Cook 2 hrs
I begged this recipe from the caterers of a company I used to work for many years ago. They were based in Ealing, West London but I have long since forgotten their names. I have changed a lot of the recipe and it is now pretty darn near perfect. Very rich! Tastes amazing though. It is very good served with coffee or as a desert with creme fraiche, fresh raspberries and raspberry coulis etc.
- 125 g unsalted butter
- 125 g demerara sugar (soft light brown)
- 250 g digestive biscuits
- 3 tablespoons cocoa powder
- 1 -3 tablespoon sultana (to taste)
- 1 egg
- Crush the biscuits in a large bowl. They should be of varying sizes, very fine to rough.
- Beat the egg in a bowl.
- Line a 9 inch sandwich tin with cling-film, this will help you remove the cake from the tin with no effort.
- Melt the butter and sugar until the sugar is melted and the mixture looks vaguely fudge like. Remove from the heat (if not done so during the mixing process).
- Add the sultanas and mix well.
- Add the cocoa and mix well.
- Add the egg and mix well.
- Put the mixture back onto a low-medium heat and stir for 1-2 minutes.
- Remove from the heat and add to the digestives. Mix this very well so that all of the digestives are covered in chocolate.
- Press the mixture into the cake tin and leave to set in the fridge for about two hours!
- Variations: Any dried fruit could be used. A teensy amount of chili, rum etc would be nice. Varying the amount of cocoa makes it more/less rich. OTher types of biscuits also work but digestives are the best.
Very good recipe. I added some chopped almonds. Thanks!