Sarah's Christmas Chocolate Biscuit Cake
By Sarah Butler
This Christmas Chocolate Biscuit Cake will have you hiding a sneaky slice from the family to enjoy.
8 people
0 minutes
60 minutes
Ingredients
- 120 g Butter
- 300 g Chocolate Fingers
- 240 g Dark Chocolate chopped
- 120 g Golden Caster Sugar
- 70 g SuperValu Pink/White Mini Marshmallows 100g
For the Chocolate Ganache
-
120
ml
Cream
-
120
g
Dark Chocolate
To Decorate
-
1
portion
Green Fondant Icing
-
1
portion
Red Sweets
-
50
g
White Chocolate
melted
Method
- Butter and line a small metal dome shaped bowl with baking paper.
- Roughly cut up the chocolate fingers to about 1/2 inch pieces.
- Beat the butter and sugar together until pale and fluffy.
- Melt the chocolate and mix it into the butter and sugar mixture.
- Add 2tbsp warm water, marshmallows and the broken chocolate fingers to the mixture, combine.
- Spoon the mixture into the prepared bowl and press down to create an even texture and refrigerate for 30 minutes.
- To make the ganache, in a saucepan on medium heat, break the chocolate into the cream and melt. Allow to cool and thicken before pouring over the cake.
- Once set, carefully pour the white chocolate on top and allow it to fall over the sides and decorate with fresh holly! Or use icing and sweets to replicate in an edible form.
