Chocolate Biscuit Cake

Method

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1. Line a 900 g loaf tin or a 20 cm square tin with parchment paper.

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2. Melt the chocolate, butter and golden syrup together in a large pan over low heat, stirring, until smooth. Take off the heat and cool for 5 minutes.

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3. Stir in the salt, biscuits, raisins and nuts until every piece is coated.

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4. Press the mixture firmly into the tin and smooth the top.

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5. Chill at least 3 hours, until completely firm.

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6. Lift out with the paper and cut into slices with a hot, dry knife.

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Chef’s Tips

• Break the biscuits into different sizes. Big chunks for texture, small ones to fill the gaps.
• Cool the chocolate slightly so it does not melt the biscuits.
• Press it firmly into the tin so it slices cleanly.

Pairing Suggestions

• A cup of tea
• Coffee
• Whipped cream

Storage & Reheating

Keep in the refrigerator up to 2 weeks, or freeze for 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.