Chocolate Biscuit Cake

 



No Bake Chocolate Biscuit Cake - add raisins and marshmallow for Rocky Road.

2 pounds dark chocolate, , roughly chopped (about 50% cocoa)

1 pound unsalted butter

pinch salt

¼ cup whipping cream

⅓ cup golden syrup (or maple syrup) 

1 pound digestive biscuits (tea biscuits or nilla wafers) broken by hand into postage stamp sized pieces

For Rocky Road add ¼ cup of raisins and ¼ cup of mini marshmallows

For the Chocolate Ganache (optional) this one in this photo does not have ganache

½ cup whipping cream

1 tbsp corn syrup

8 ounces dark chocolate chopped

Melt the butter over medium low heat.

Add the chocolate and salt and continue over medium low heat until the chocolate is fully melted.

Remove from heat and stir in the whipping cream and golden syrup until smooth.

Fold in the broken biscuits (for Rocky Road fold in raisins and mini marshmallow here) and pour into a 9 inch loaf pan that has been lined with plastic wrap or parchment paper.

Chill in the fridge for at least 3 hours or overnight.

Remove from the pan and glaze with chocolate ganache.

To make the Chocolate ganache

Scald the cream in the microwave until almost boiling.

Pour over chocolate in a small bowl and let stand for five minutes.

Stir until smooth then stir in the corn syrup.

Pour over the cooled biscuit cake using a spatula to help cover it evenly.



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