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!
300g rich tea biscuits
200g milk chocolate
200g 70% dark chocolate
100g 85% dark chocolate
1 large cinema size bag of malteasers
150g golden syrup
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.
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.
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.
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).
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!
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!
1 cup raisins
1/2 cup dark rum
175g soft dark brown sugar
280g plain / cream flour
200g dark chocolate (75% cocoa)
200g milk chocolate
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.
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).
Bake in an oven preheated to 180C for 20-25 minutes.
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.
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!