I moved placements at work at the start of January and was immediately on the cake rota (although each week since then I’ve been away on cake day, booo). I find cooking under pressure is when it goes completely terrible so, looking to keep things, simple I remembered our favourite family recipe for chocolate biscuit cake. I have the best memories of making this when I was younger; I think I once even ate all of the bottom before the melted chocolate went on top – that’s how good the biscuit base is!
Anyway, long story short, everybody in the office seemed to really like them and I made a good first impression! After snapping some pictures with a few extra slices and devouring the leftover edges, I thought they were too good not to share. This recipe is so simple but so tasty: syrupy crushed biscuit with melted chocolate on top – delicious. There’s also plenty of room to mix it up and add in raisins, nuts or even to decorate the top more excitingly but as I said, they remind me so much of my childhood that I don’t want to mess with perfection!
For 16 large slices in 15 minutes,
- 225g unsalted butter
- 3 tbsp golden syrup
- 60g caster sugar
- 45 rich tea biscuits (about a pack and a half)
- 3 tsps of hot chocolate powder
- 300g milk chocolate
- Start by lining a flat baking tray or dish with clingfilm.
- Melt the butter, golden syrup and sugar in a large saucepan.
- Place the biscuits in a food processor and whizz until they form crumbs. Stir in the hot chocolate powder.
- Tip the biscuit crumbs into the melted butter mix and stir until fully mixed.
- Tip into the tray and press down with a spoon.
- Break the chocolate up and melt in a bowl over a pan of simmering water then pour onto the biscuit base and level out.
- Leave to set in the fridge then peel off the clingfilm and cut into pieces.