Chocolate & Marshmallow Biscuit Cake

Tue, 23 October 2018

INGREDIENTS:

 

·         325g Dark Chocolate, broken into chunks 

·         110g Milk Chocolate   

·         110g Butter   

·         3tbsp Golden Syrup   

·         225g Digestive biscuits (Rich tea/digestive/chocolate) 

·         11g Glace Cherries- optional 

·         75g Maltesers or similar 

·         110g Mini- Marshmallows   

·         100ml cream   

 

 

METHOD:

 

·         Line an eight inch/23cm square cake tin with a double layer of cling film or parchment paper. 

 

·         Place the butter, 225g dark chocolate and golden syrup into a large bowl and place over a saucepan of simmering water. 

 

·         When the chocolate mixture has thoroughly melted, add in the biscuits, maltesers and cherries and mix well. 

 

·         Pour the chocolate and biscuit mixture into the lined cake tin and stick the mini marshmallows into the top in a haphazard fashion. 

 

·         Transfer to the fridge and allow to set.  When it sets, prepare the Ganache.   

 

·         In a saucepan, bring the cream to the boil.  Remove from the heat and add the leftover 100g of dark chocolate.

 

·         Stir until smooth and pour over the biscuit cake.  Decorate with more marshmallows and allow to set for 2 more hours. Cut into small portions and enjoy within a week!