Sophie's Chocolate Biscuit Cake
Serves: 4
Jewel Boehm
1 January 1970
Based on User reviews:
59
Spice
56
Sweetness
43
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Break the chocolate into squares and place in a heatproof bowl with the butter
2
Set over a pan of simmering water and allow to melt
3
Remove from the heat and mix in the cream and golden syrup by hand, which will take a few minutes
4
Break the digestive biscuits into large chunks and gently fold into the chocolate mixture so as not to break up the biscuits too much
5
Using a spatula, transfer to a 900ml (1 1/2 pints) loaf tin that has been double lined with clingfilm, as this makes the cake much easier to lift out
6
Chill for at least 2 hours, though overnight is best
7
To serve, turn out the chocolate biscuit cake onto a platter
8
Break the white chocolate into squares, if using, and melt in a heatproof bowl over a pan of simmering water
9
Drizzle all over the chocolate biscuit cake and leave at room temperature to set for about 20 minutes before cutting into slices and arranging on plates
10
Break the chocolate into squares and place in a heatproof bowl with the butter
11
Set over a pan of simmering water and allow to melt
12
Remove from the heat and mix in the cream and golden syrup by hand, which will take a few minutes
13
Break the digestive biscuits into large chunks and gently fold into the chocolate mixture so as not to break up the biscuits too much
14
Using a spatula, transfer to a 900ml (1 1/2 pints) loaf tin that has been double lined with clingfilm, as this makes the cake much easier to lift out
15
Chill for at least 2 hours, though overnight is best
16
To serve, turn out the chocolate biscuit cake onto a platter
17
Break the white chocolate into squares, if using, and melt in a heatproof bowl over a pan of simmering water
18
Drizzle all over the chocolate biscuit cake and leave at room temperature to set for about 20 minutes before cutting into slices and arranging on plates