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Chocolate Biscuit Cake

by Lindsay Law (follow)
Chocolate (520)      Sweet (384)      Treats (75)     
This is a delightfully retro chocolate biscuit refrigerator cake. You could add some glace cherries or raisins for a bit of variety, but it's quite lovely as it is. Don't worry too much about the size of the tin. As you can see from my mistake with a too big tin, it holds it shape well.



Chocolate, biscuit, cake
These look nice cut into cake-shaped slices, but if you only had a square tray you could cut them like a tray bake too


Preparation Time: 10 minutes
Cooking Time: 20 minutes
Makes: 6-8 servings (more if you slice into smaller, thinner wedges)



Chocolate, biscuit, cake


Ingredients
225g rich tea biscuits
125g butter
3 rounded tbsps cocoa powder
2 rounded tbsps caster sugar
1 heaped tbsp golden syrup
125g plain chocolate

Method
Youíll need a knife, a cutting board, a large saucepan, and a wooden mixing spoon.



Chocolate, biscuit, cake


Choose a small round sponge cake tin and butter it well. Line across the base with a folder strip of foil about 5cm wide.



Crushed, rich tea, biscuits
This is a neat little trick that would work on other tray-bakes


Cut the biscuits into chunks with a knife, or pop them in a plastic bowl and smash them up with a rolling pin.



Chocolate, biscuit, cake
I always get a lot of offers of help at this part




Crushed, rich tea, biscuits
You don't need to be too worried about the size of the chunks


Measure the butter, cocoa powder, sugar, and syrup into a large saucepan. Place it over a low heat and stir occasionally until all the ingredients have melted and blended together.



Crushed, rich tea, biscuits


Take the pan off the heat and tip all the biscuits into it.



Crushed, rich tea, biscuits


Stir the ingredients together with a fork, until everything is blended and the biscuits are completely coated with the mixture.



Chocolate, biscuit, fork, saucepan


Spoon the mixture into your foil-lined, buttered tin, spread level and press firmly with the back of the spoon. A large potato masher also works well.



Chocolate, biscuit, fork, saucepan


While itís cooling, pop a heatproof bowl over a saucepan of barely simmering water and break the chocolate into the bowl.
Leave over a low heat until all of the chocolate has melted, stirring occasionally.
Remove the bowl from the heat and spoon the chocolate over the top of the biscuit cake.



Chocolate, biscuit, fork, saucepan


Spread it evenly across the surface of the cake, tipping it gently to get an even coverage.



Chocolate, biscuit, cake


Pop the cake in the fridge and chill until it is set firmly.
Loosen the edges of the cake by running a knife around the edge and lift the cake out using the pre-prepared tin foil strip.
Slice into wedges, and serve.



Chocolate, biscuit, cake


Categories
#Treats
#Chocolate
#Sweet
I like this Recipe - 18
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