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.
Provided by dimensionally trans
Categories Dessert
Time 2h20m
Yield 8-12 serving(s)
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 283.4, Fat 15.6, SaturatedFat 8.9, Cholesterol 60, Sodium 248.5, Carbohydrate 34.6, Fiber 0.7, Sugar 16.5, Protein 3.5
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