CHOCOLATE BISCUIT CAKE

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Chocolate Biscuit Cake image

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

125 g unsalted butter
125 g demerara sugar (soft light brown)
250 g digestive biscuits
3 tablespoons cocoa powder
1 -3 tablespoon sultana (to taste)
1 egg

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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