Chocolate Biscuit Cake. Everyone loves chocolate biscuit cake, and it’s so
simple to make! I’ve included
Maltesers and pieces of
Crunchie in this recipe, but you can
add in any of your favourite chocolate treats, or even nuts and dried
fruits.
Line a 2lb loaf tin with a double layer of clingfilm, and for a smooth
finish, parchment paper. Set aside. Combine the butter with both of the
chocolates and condense milk in a medium sized heat proof bowl set over
a saucepan of barely simmering water and leave to melt. Stir
occasionally then remove from heat once completely smooth. Leave to
cool, about 10 minutes.
Break biscuits into medium and small pieces into a large bowl.
Pour about 3/4 of the chocolate mixture over the broken biscuits, mix
until pieces are coated with the mixture. Add the Maltesers and Crunchie
pieces and mix to distribute.
Pour half of the remaining chocolate into the bottom of the prepared tin
and spread it out evenly with a spatula, making sure to get the mixture
into the corners.
Tip about half of biscuit mixture into the tin and spread out evenly,
pressing the surface down firmly with a spatula or large metal spoon to
compress the mixture and remove any air pockets. Spoon in the remaining
biscuit mixture and repeat. Smooth and flatten out the top. Pour the
remaining chocolate mixture over the top and smooth with a spatula.
Refrigerate until firm, about 3 hours.
Once set, remove from tin and peel away clingfilm and parchment paper.
Cut into slices and enjoy.
