Chocolate Biscuit Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 20mins
SERVES: 8-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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