Please try this out over the Christmas period and have a safe and peaceful Christmas... Thank you for your wonderful support through what has been a tough year losing my mum. xx
Calso’s Chocolate biscuit cake recipe
This recipe has proved very successful in my cake making
days, I took it from a recipe I had seen online but over time I have changed it
to suit myself and the result has the ‘wow factor’. It has been my secret
recipe but now it is time to share it on!!
In this case this amount will fill a 3 pint pudding bowl, or
it will be perfect for an 8 inch round cake tin (if using a tin, make sure to
line it with parchment paper).
330g unsalted buttered (room temp)
454g tin of golden syrup
300g good quality milk chocolate
200g good quality dark chocolate
1 packet Rich Tea biscuits
1 packet choc chip cookies
1 ‘share’ pouch Malteasers
3 Crunchie bars
Heat a large heatproof bowl over a saucepan of simmering
water (ensure the water is not touching the bottom of the bowl). Cube the
butter and add it in along with the syrup and gently melt both down together.
Break up the milk and dark chocolate and carefully add to the mix, allow it to
melt in, stirring occasionally. Use the butter wrapper to grease the inside of
the pudding bowl.
In the meantime, pour the Rich Tea biscuits into a good
sized sandwich bag and lightly bash with a rolling pin, you want a mix of
crumbs and bigger bite sized pieces. Pour these into a large mixing bowl.
Repeat this step for the cookies also. Open the packet of Malteasers (and have
one as a treat) also open the 3 Crunchies and coarsely chop into bite sized
pieces. Add these and the Malteasers to the bowl and give it all a good mix.
The chocolate should be melted down by now, if so, remove
from the heat (using oven gloves to prevent being scalded by steam) and give it
all a good stir around until you reach a good even chocolaty consistency.
Carefully pour this into the biscuit bowl and give it all a good mix around
with a wooden spoon ensuring it is all well combined. Pour into the buttered
pudding mould (or lined 8 inch tin), give it a few slams down on the counter
top and firm down using a potato masher to get rid of any air pockets. Allow it
to cool down slightly and smooth over with a pallet knife.
Pop into the fridge for a minimum of 8 hours, but preferably
overnight. To remove from the mould,
allow it to come to room temperature and it should slide from the bowl… with a
little coaxing. *you can always line the bowl with cling film to make this
easier.
I am just delighted to find this recipe again online. I found it in a magazine about 3 years ago however during a recent tidy up the magazine was thrown out. And it's my Mums 70th birthday party this weekend and I was in a panic that my recipe was gone. Thanks so much. Your a life saver.
ReplyDeleteHi. How long does this keep for please? Thank you ��
ReplyDeleteI find it only lasts about 7 days. But really it's at its best within 2 or 3 days.
Deletecan you use Chocolate oranges instead of dark chocolate, does chocolate orange melt ok?
ReplyDeleteI'm sure it would be fine with chocolate orange. Dark choc orange would probably be better. I'm not a fan of dark chocolate but because the other ingredients dilute the dark you don't really taste it.
ReplyDeleteCan I replace Maltesers? pl suggest alternative
ReplyDeleteThis looks so yummy, and I am sure it will go down a treat. Thank you for sharing
ReplyDeleteWe make something similar, but instead of golden syrup use sweetened condensed milk, and taste is less sugary but more milky/creamy. Those who wnt to surprise others and make guessing what's changed, give a try :p
ReplyDelete