NO - BAKE CHERRY CHOCOLATE BISCUIT CAKE
In the cookie aisle, I often see the packages of Le Petit Beurre butter _biscuits_ and wonder whether they are really cookies or biscuits. I still don't know but they make a great dessert that's not really a cake or candy or cookie or fudge exactly, something in between. Cooking time = chill time
Provided by SusieQusie
Categories Dessert
Time 3h20m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Line 9 x 5 x 2-inch metal loaf pan with plastic wrap, leaving overhang on both ends.
- Stir chocolate and butter in heavy large saucepan over low heat until melted and smooth.Remove from heat. Mix in cream and golden syrup. Stir in remaining ingredients.
- Pour chocolate mixture into prepared pan. Smooth top. Cover with plastic wrap and refrigerate until set, at least 3 hours or overnight. (Cake can be prepared up to 3 days ahead. Keep refrigerated.).
- Uncover pan. Place platter on pan. Invert cake onto platter. Peel off plastic wrap. Cut cake into slices and serve.
- Nb - This is very rich and can be pretty crumbly when cutting. Keep cold for best results.
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