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biscuit cake
Has anybody got this receipe. I had it as a child and loved it, think it was made with rich t biscuits and chocolate and something else
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i only know one which is made with digestives, its very very rich tho!
125g (41/2 oz) unsalted butter
75g (3oz) golden syrup
200g (7oz) 72% Cooks' Chocolate, broken into pieces
1 egg
50g (2oz) digestive biscuits
50g (2oz) whole walnuts
50g (2oz) sultanas
50g (2oz) glac� cherries, reserving a few for decoration
Instruction:
Line the loaf tin with greaseproof paper or baking parchment and set aside.
Melt the butter and syrup together in a small saucepan over a gentle heat until they begin to boil.
Melt the chocolate in a heatproof bowl suspended over a saucepan of barely simmering water, then mix thoroughly with the butter and golden syrup.
Pasteurise the egg by beating it slowly and continuously into the hot chocolate mixture.
Break up the biscuits into large chunks; remember, they will be broken further when mixed, so don't make them too small.
Add the walnuts, sultanas and most of the cherries.
Pour the chocolate mixture on to the dry ingredients and mix together with a spatula or wooden spoon.
Press the mixture into the tin and decorate with reserved glac� cherries.
Leave to set in the fridge for about 4 hours. Remove from the fridge, peel off the paper and cut into slices or cubes.
Serve chilled.
HINT: To make this recipe more appealing to children, why not replace 100g of dark chocolate with milk chocolate?
125g (41/2 oz) unsalted butter
75g (3oz) golden syrup
200g (7oz) 72% Cooks' Chocolate, broken into pieces
1 egg
50g (2oz) digestive biscuits
50g (2oz) whole walnuts
50g (2oz) sultanas
50g (2oz) glac� cherries, reserving a few for decoration
Instruction:
Line the loaf tin with greaseproof paper or baking parchment and set aside.
Melt the butter and syrup together in a small saucepan over a gentle heat until they begin to boil.
Melt the chocolate in a heatproof bowl suspended over a saucepan of barely simmering water, then mix thoroughly with the butter and golden syrup.
Pasteurise the egg by beating it slowly and continuously into the hot chocolate mixture.
Break up the biscuits into large chunks; remember, they will be broken further when mixed, so don't make them too small.
Add the walnuts, sultanas and most of the cherries.
Pour the chocolate mixture on to the dry ingredients and mix together with a spatula or wooden spoon.
Press the mixture into the tin and decorate with reserved glac� cherries.
Leave to set in the fridge for about 4 hours. Remove from the fridge, peel off the paper and cut into slices or cubes.
Serve chilled.
HINT: To make this recipe more appealing to children, why not replace 100g of dark chocolate with milk chocolate?
Hope this is the one you want,although the digestive version sounds delicious,
50g butter
20mls golden syrup
50g caster sugar
1 tbsp cocoa powder
100g rich tea biscuits, crushed
Place all ingredients,except biscuits in a pan and heat gently until butter melts and sugar disolves.Stir in biscuits
and mix well.Press into 15cm square tin and allow to set.
Cut into fingers.
Enjoy!
50g butter
20mls golden syrup
50g caster sugar
1 tbsp cocoa powder
100g rich tea biscuits, crushed
Place all ingredients,except biscuits in a pan and heat gently until butter melts and sugar disolves.Stir in biscuits
and mix well.Press into 15cm square tin and allow to set.
Cut into fingers.
Enjoy!
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