Chocolate Biscuit Cake

"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."
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Ready In:
2hrs 20mins




  • 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.

Questions & Replies

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  1. Very good recipe. I added some chopped almonds. Thanks!


I am Emma, a part-time photocopy girl and part-time PhD student working on the Flood story in children's books. It is much more exciting than it sounds (well, except for the photocopying bit). I am English married to a Dutch bloke and we are both obsessed by food and travelling - hoorah! When I first joined Zaar my fave cookbooks were on the opposite ends of the spectrum: 'The Classic 1000 Quick and Easy Recipes' by Carloine Humphries and Gordon Ramsay's 'Just Deserts'. I hardly ever use the first book now because Zaar has replaced it. The second book can be extended to 'anything by Gordon Ramsay'. It is amazing that such a recognised chef can write recipes that always turn out well! What is particularly exciting about them is that when they aren't quite right I always know what I did wrong and can fix it the next time. When all said and done though, I really am a pudding cook. Main meals are great and I love them but I get much more pleasure from outrageous deserts. They have to be really outrageous though, with 6 eggs, a pint of cream and giant bars of chocolate. None of this delicate mousse type thing. I made a bavorois the other day and when all said and done it was just a posh mousse. I hope to post more recipes but finding the time is hard. When I review recipes I try to use the following ratings: 5 stars = great, I will make it again perhaps many times 4 stars = good, I will make it again but will probably adapt it 3 stars = ok, I may make it again but will definitely adapt it 2 stars = something went wrong 1 star = if I ever need to use this I won't post a review. I am too much of a scaredy custard I will always be honest and will try to give constructive feedback as well as say what I did differently. In cases where something went wrong I will try to explain why. Whatever rating I give though - thank you for posting. RecipeZaar has become my main recipe source (bar the genius that is Gordon Ramsey) and that is because of you. <img src=""> <img src="">
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