Chocolate Biscuit Cake
The ultimate crowd pleaser!
Melted chocolate, all the broken biscuits and some additional mix ins depending on your preferences. We went with crush meringue nests for an extra pop of light airy sweetness. Nuts, dried fruit or some honeycomb also make for delicious additions.
Preparation Time – 10 minutes + Setting
Servings – 10 – 12
- 300g Homecook 72% Dark Cocoa Chocolate, roughly broken up
- 220g butter, diced
- 100ml maple syrup or honey
- 300g digestives or rich tea biscuits or a mixture of both
- 2 -3 palm sized meringue nests roughly chopped
- 150g Homecook Wonderbar Milk Chocolate Flavour, roughly chopped or broken up, for topping
- Place chocolate and butter into a microwave safe bowl and microwave for 2 -3 minutes, stirring after every 30 seconds. Alternatively place into a pot over a low heat and stir occasionally until melted.
- Stir maple syrup or honey into the chocolate mixture.
- Set to one side to cool a little; for about 5 minutes.
- Break the biscuits up into large bite size pieces.
- Add broken biscuits and meringues to the melted chocolate mixture. Fold to completely combine.
- Place mixture into lightly greased and baking paper lined 6 to 7 inch round tin or a 2lb loaf tin. Press down with the back of a spoon, and tap the tin down on your countertop a couple of times to rid the biscuit cake of any large gaps or air bubbles.
- Place into the fridge to set for a few hours or overnight.
- Melt milk chocolate in the microwave using 30 second intervals. Remove chocolate biscuit cake from the tin and place onto a serving board, lined with baking paper if desired. Pour over the melted chocolate.
- You can decorate with sprinkles, your favourite sweets, some grated chocolate or Christmas chocolate shapes!
- Store in the fridge for up to five days.