Chocolate Biscuit Cake
Of all the biscuit cakes I ever made this one is by far and away the favourite and it is 'suitable' for adults and children alike!
4 people
0 minutes
15 minutes
Ingredients
- 225 g Digestive Biscuits (Rich Tea/Digestive/Chocolate)
- 110 g Glace Cherries optional
- 3 tbsp Honey
- 150 g Malteasers
- 75 g Mini Marshmallows
- 110 g SuperValu Butter
- 100 ml SuperValu Cream
- 300 g SuperValu Signature Tastes Dark Chocolate broken into chunks
- 140 g SuperValu Signature Tastes Milk Chocolate broken into chunks
- 2 tbsp Water
Method
- Line an eight inch/23cm round cake tin with a double layer of cling film or parchment paper.
- Place the butter, 200g dark chocolate, milk chocolate and honey into a large bowl and place over a saucepan of simmering water.
- When the chocolate mixture has thoroughly melted, remove from the heat. Add in the biscuits, sweets and mini marshmallows, stir well to combine.
- Pour the chocolate and biscuit mixture into the lined cake tin, gently press down to ensure the chocolate is holding firm.
- Transfer to the fridge and allow to set for two hours.
- When set, remove from the fridge and place on a serving dish.
- In a small saucepan, bring the cream to a boil. Remove from the heat and stir in the 100g of leftover dark chocolate. Add 2 tbsp of water and combine until smooth. Pour over the chocolate biscuit cake. Decorate with extra sweets and leave to set aside.
- Store in the fridge for a few days in an airtight container.
- Cut into small portions and enjoy!
