Chocolate Biscuit Cake

This post is especially for those of you looking for my Chocolate Biscuit Cake recipe….

I bought Tamasin Day- Lewis’  book ‘Tamsin’s Kitchen‘ a few years ago for two reasons:

1) I had watched some of her programs on TV and liked her cookery style

and

2) it was reduced in from something like €25 to €9 – who says I can’t economise?

It is a a mighty tome with the recipes arranged in sections designed to take you from ‘Easy Things’ to ‘Serious Skills’. At the start of each section there is an introduction on what to expect. She also includes little hints and tips at the top of each recipe. The downside – the recipes are written in paragraph form  rather than points making them (well for me anyway) less easy to follow and very few of the recipes have photos showing what the end result should look like.

So what have I cooked from this book in the last two years? One thing and one thing only – Tamasin’s Chocolate Biscuit Cake – and yes I know strictly speaking it’s not cooking!

I have added a few bits and pieces to the original recipe and left out the cream that she puts in the icing. These additions  may change depending on what’s in the store cupboard so my version is a cross between Chocolate Biscuit Cake and Rocky Road – but I’ve had no complaints yet!

Chocolate Biscuit Cake

What you need:

  • 4oz /110g Butter
  • 4oz/110g Dark Chocolate (I use 70%)
  • 2 tbsp golden syrup
  • 80z/225g digestive biscuits
  • 3oz/80g mini Marshmallows
  • 2oz/50g dried cranberries
  • Dark & white Chocolate to decorate

What you do:

  • Put the biscuits in a plastic bag and bash them to crumbs using your rolling pin (who you think of while doing this is your own business!)
  • Put the butter, chocolate and golden syrup in a saucepan and allow to melt gently over a low heat. Don’t allow mix to boil!
  • Add the mini marshmallows and dried fruit to the melted mix. Then stir in the crushed biscuits, making sure that they are well coated.
  • Turn the mix out into a lined shallow baking tin (approx 30 *20 cm).  Allow to cool then Leave to set for a few hours (or overnight) in the fridge.
  • Once the cake is set cover the top with melted chocolate, leave it for a few mins then cut into slices (it’s easier at this stage)
  • Then drizzle over some melted white chocolate (After a lot of trials I have discovered that white chocolate buttons are the easiest to melt – Thanks Nicola!)

Now that I’ve pulled this book from the shelves I really must try a few more recipes…….

Happy Cooking !

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