Description
Ten small slices of chilled chocolate biscuit cake.
Ingredients
Scale
- 8 ounces Plain digestive biscuits, roughly broken
- 10 ounces Semisweet chocolate, chopped
- 5 tablespoons Unsalted butter
- 3 tablespoons Golden syrup
- 1 tablespoon Unsweetened cocoa powder
- 1/8 teaspoon Fine salt
Instructions
- Line an 8-inch loaf pan with parchment, leaving overhang. Break 8 oz plain digestive biscuits by hand into irregular bites; do not grind to powder.
- Melt 10 oz semisweet chocolate, 5 tbsp butter and 3 tbsp golden syrup gently in a heatproof bowl over barely simmering water. Remove from heat and stir in 1 tbsp cocoa and 1/8 tsp salt.
- Fold biscuit pieces through the smooth chocolate mixture until coated. Press firmly and evenly into lined pan, covering any large air pockets without crushing all pieces.
- Cover and refrigerate at least four hours until fully firm. Lift out and cut ten small slices with a warmed dry knife; check set and clean cutting in a kitchen trial.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 240 minutes, included in the total.
Untested estimate: five-minute gentle chocolate melt, at least four-hour chill; no oven baking.
- Prep Time: 20 minutes
- Chilling, resting or cooling: 240 minutes
- Cook Time: 5 minutes
- Category: No-Bake Desserts
Nutrition
- Serving Size: One small slice