Tag Archives: chocolate biscuit cake

World’s Best Crunchie and Malteaser Chocolate Biscuit Cake

Glorious Chocolate Biscuit Cake As Far As The Eye Can Stretch
Glorious Chocolate Biscuit Cake As Far As The Eye Can Stretch
Crunchie Malteaser Chocolate Goodness
Crunchie Malteaser Chocolate Goodness
The First Of Many Chocolate Biscuit Cake Pieces Consumed That Day
The First Of Many Chocolate Biscuit Cake Pieces Consumed That Day

I know this is a wildly arrogant statement, but this is genuinely the nicest biscuit cake ever. I only make it every few months as it’s so good I usually eat a days’s worth of calories in one go as I stand over the tray in the kitchen slicing it. It goes something like “one for the tupperware… one for me…. one for the tupperware… one for me”.

I usually add in hazelnuts and raisins to my chocolate biscuit cake but last week I decided to go wild altogether and use crunchies and malteasers instead. It was revolutionary. As I was cutting it up in the morning before work I ate two squares for breakfast!

This is really easy to make as you’re not really doing much, there’s no baking involved. Just melting chocolate, crushing biscuits and letting it set overnight. The only two things I’d say is always get more chocolate than you think you’ll need. There’s nothing worse then not having enough chocolate to coat the biscuits and just being left with chocolate crumbs. Secondly always use rich tea biscuits, digestives are the devils food and are not as nice in biscuit cake, the rich teas are way crispier. Lastly, this make a ridiculous amount of biscuit cake (like almost 2kg) so you can either half the recipe or make the full amount and give loads away to friends and be really popular!

The Best Chocolate Biscuit Cake You Will Ever Consume
The Best Chocolate Biscuit Cake You Will Ever Consume
Malteaser Crunchie Chocolate Biscuit Cake Slowly Getting Undressed in Front Of You
Malteaser Crunchie Chocolate Biscuit Cake Slowly Getting Undressed in Front Of You

Ingredients:

300g rich tea biscuits

200g milk chocolate

200g 70% dark chocolate

100g 85% dark chocolate

1 large cinema size bag of malteasers

4 crunchies

150g golden syrup

250g butter

  1. Crush up all the biscuits into little bite size pieces, not too small (they’ll turn to dust) and not too big or they won’t set properly. Chop up the crunchies into little pieces also.
  2. Line a brownie tin with greaseproof paper and butter, make sure it’s not too big as you want your biscuit cake at least and inch or two high. There’s no point giving you an exact sized tin to use as it doesn’t really matter once it’s not humongous. The cake mixture just needs to be able to spread over the whole base and remain about 2 inches high.
  3. Break up all the chocolate into pieces and put into a large, very heavy bottomed pot (it will burn in a thin pot, alternatively you could use a bain marie to melt your chocolate) on a medium heat until just melted, then add in the butter and golden syrup and stir until all melted and just combined.
  4. Stir in the biscuit pieces, malteasers and crunchie bits. When just combined just pour into the tin and pat it down so it all sits into place. This is the point where I just start eating the hot cake mixture from the spoon! Put in the fridge for about 5-6 hours (overnight would be ideal).
  5. This is really, really rich so slice into small pieces. Enjoy and try your best not to eat 5 in quick succession like I do!
Try Not To Eat The Ingredients
Try Not To Eat The Ingredients
It's Harder Not To Eat Them When You Can Smell The Melty Chocolate
It’s Harder Not To Eat Them When You Can Smell The Melty Chocolate
Once Cooled Off You Can Slice Up- It's Okay To Eat The Crumbs With Your Bare Hands
Once Cooled Off You Can Slice Up- It’s Okay To Eat The Crumbs With Your Bare Hands
It's Also Okay To Close Your Eyes As You Enjoy This
It’s Also Okay To Close Your Eyes As You Enjoy This

Chocolate Rum Raisin Squares

Chocolate Rum Raisin Squares
Chocolate Rum Raisin Squares
Rich Chocolate Rum Raisin Squares
Rich Chocolate Rum Raisin Squares
Delicious Chocolate Rum Raisin Biscuit Squares
Delicious Chocolate Rum Raisin Biscuit Squares

This recipe is as a result of tinkering around in the kitchen and trying to piece together some of my favourite things… Sometimes it works, sometimes it fails. Thankfully this worked out really well, as otherwise I wouldn’t have anything to put up this week! These lovely Chocolate Rum Raisin Squares are a lovely rich treat that are perfect for the holiday season with the nice warming kick from the boozy rum raisins. This is kind of like a cross between chocolate biscuit cake, millionaires shortbread and anything that contains rum raisin. I actually soaked my raisins for 5 days before using them but 2 or 3 days would probably do fine, the longer you leave them the more rum the raisins will absorb and so the plumper and juicier they will be!

This is are incredibly easy chocolate cake recipe to make, if you’re going to make these chocolate squares for a specific event then I suggest making them the night before so the melted chocolate has time to set. These would make a really nice gift for someone over Christmas… that is if you don’t eat them all first!

Delicious Rum Soaked Raisin Chocolate Squares
Delicious Rum Soaked Raisin Chocolate Squares
Chocolate Rum Raisin Squares - The Perfect Gift
Chocolate Rum Raisin Squares – The Perfect Gift

Ingredients:

1 cup raisins

1/2 cup dark rum

150g butter

175g soft dark brown sugar

280g plain / cream flour

200g dark chocolate (75% cocoa)

200g milk chocolate

  1. Pop the raisins in a jar, pour in the rum and put on the lid. Let it soak for a few days so it the raisins absorb all the rum. You can give the jar a shake every now and then to ensure the rum is evenly distributed.
  2. To make the base mix together the flour, sugar and butter with an electric mixer until you achieve a bread crumb consistency, mix in half of the raisins and then pat down the crumbs into a greased and lined brownie tin (around 8 x 12 inches).
  3. Bake in an oven preheated to 180C for 20-25 minutes.
  4. Break the chocolate into little pieces and melt over a very low heat in a heavy bottomed pot, stirring until smooth, then take off the heat.
  5. Sprinkle the remaining raisins over the biscuit base, and then pour the chocolate oven the raisins. Make sure the whole surface is evenly coated in chocolate and then pop into the fridge for a few hours until the chocolate it set. Then cut into squares and enjoy!
Mix Your Rum Raisins Into Your Biscuit Mix
Mix Your Rum Raisins Into Your Biscuit Mix
Take Out Of Oven After 20 Minutes
Take Out Of Oven After 20 Minutes
Sprinkle On More Rum Raisins Before Adding Chocolate
Sprinkle On More Rum Raisins Before Adding Chocolate
Pour Over The Chocolate And Let It Set in Fridge
Pour Over The Chocolate And Let It Set in Fridge
Chocolate Rum Raisin Biscuit Squares
Chocolate Rum Raisin Biscuit Squares