Chocolate Biscuit Cake



Recipe from Odlums

Prep time: 20 mins (plus 2 hours refrigeration to harden)

275g/10 oz. Butter
150ml/¼pt Golden Syrup
225g/8 oz. Chocolate (good quality, at least 60% cocoa)
½ x 400g packet of Digestive Biscuits, roughly crushed
½ x 400g packet of Rich Tea Biscuits, roughly crushed
  1. Line a 15cms/6″ round cake tin with greaseproof paper.
  2. In a pan, over a low heat melt the butter, syrup and chocolate, mix well.
  3. Add the biscuits. Stir well.
  4. Transfer to cake tin.
  5. Level and press well to avoid air gaps.
  6. Leave to get cold and hard.
  7. Wrap in greaseproof paper and store in the fridge