Chocolate and chestnut biscuit cake
Deliciously rich and sweet chocolate cake. Go on... give them a try!
Ingredients:
250g digestive biscuits
150g milk chocolate
150g dark chocolate
100g unsalted butter
150g golden syrup
100g dried apricots, chopped
75g raisins
75g Whole Chestnuts, chopped
Method:
- Use cling film to line a 20cm shallow, square-shaped tin. Leave extra cling film hanging over the sides.
- Bash the biscuits into pieces using a rolling pin.
- Melt chocolate, butter and golden syrup in a heatproof bowl set over a pan of simmering water. Stir occasionally.
- Remove the bowl from the heat and stir in the broken biscuits, apricots, raisins and chopped chestnuts
- Spoon the mixture into the tin. Level the surface by pressing it down with a potato masher.
- Leave to cool, then put the chocolate mixture in the fridge for 1-2 hours to set.
- Turn out the cake and peel off the cling film. Cut the cake into 12 squares and enjoy!