Chocolate Biscuit Cake
This no-bake-cake is popped into the fridge rather than the oven. It is a cake to make rather than bake.
SERVES
15
PEOPLE
PREP TIME
210
MINUTES
Ingredients
225g dark chocolate, broken into small even sized pieces
150g runny honey
275g soft butter
1 tsp ground ginger
400g broken biscuits
40g dried apricots, chopped
40g golden raisins
40g dried cranberries
40g toasted hazelnuts, chopped
80g pecan nuts, chopped
Method
Line a 9-inch round cake tin with parchment. I use either a loose-based or spring-form tin.
Melt the chocolate, honey and butter in a heavy based saucepan over a low heat. They do not need to boil just gently melt into one another.
Stir the rest of the ingredients into the melted chocolate mixture until everything is coated.
Scoop the mixture into the prepared tin and smooth it out.
Set the tin aside until the cake cools to room temperature, then put it into the fridge to firm up.
When you are ready to serve the cake remove it from the fridge and turn it upside down onto a large flat plate. Open the tin or push out the base if it is a loose-based tin.
Gently peel off the baking parchment. You can decorate the cake with chocolate icing or ganache or serve it as is.
