Ingredients for Chocolate Biscuit Cake
- Unsalted Butter
- Demerara Sugar
- Digestive Biscuits
- Cocoa Powder
- Sultana
- 2 large eggs
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How to Make Chocolate Biscuit Cake
- Crush 450g digestive biscuits in a large bowl. Aim for a mix of fine crumbs and larger pieces.
- In a separate bowl, lightly beat 2 large eggs.
- Line a 9-inch springform pan with cling film, ensuring it extends over the edges for easy removal.
- In a saucepan over medium heat, melt 225g unsalted butter and 300g granulated sugar. Stir until the sugar is completely dissolved and the mixture resembles fudge.
- Remove from heat and stir in 175g sultanas (or other dried fruit).
- Add 75g unsweetened cocoa powder and mix well.
- Add the beaten eggs and mix until combined.
- Return the pan to low-medium heat and stir for 1-2 minutes.
- Remove from heat and add the crushed biscuits. Mix thoroughly to ensure all biscuits are coated in the chocolate mixture.
- Press the mixture firmly into the prepared cake tin.
- Refrigerate for at least 2 hours, or until set.
- Once set, remove from the tin using the cling film. Serve with your favorite toppings, such as crème fraîche, fresh raspberries, and raspberry coulis.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
65g
Fat
44g
Carbs
11g
