2013 Cooking Club week 26: Chocolate Biscuit Cake

Hi all,

Chocolate biscuit cake has loads of different styles. The easiest way to make them is to crush a load of biscuit, mix with melted chocolate and leave to set. But I always prefer the elaborate way of doing things. This is a recipe I stole from my aunt, who is a very talented baker.

Ingredients

225g butter
110g caster sugar
1 packet rich tea biscuits (pref McVities or Aldi)
200g regular chocolate (plain or 70%, whichever you prefer)
4 tablespoons Cadburys drinking chocolate
1 large egg

Method

1) Prepare your baking tin (standard 2lb loaf tin) by lining it with parchment/baking paper and breaking the packet of rich tea.
2) Melt the butter in a saucepan at low to low/medium heat. Once melted, add the sugar and stir through. Keep it agitated until all the sugar has dissolved and a silky caramel has formed.
3) Once the caramel has formed, take the pan off the heat and continue stirring for 1-2 mins (or until all bubbling has ceased). Crack the beat the egg in a bowl and add to the caramel, stirring through quickly. You need to make sure that the caramel is cool enough that the egg doesn't scramble, but still warm enough that the egg will cook. The steps outlined here is a rule of thumb that works for me.
4) Add the drinking chocolate and 100g of the regular chocolate to the caramel. Stir through until everything is a chocolatey brown mix.
5) Add the crushed biscuits and fold everything together. Try to coat as many of the biscuits as possible with chocolate. Unload into the tin and crush down the top with something flat (I use another tin).
6) Melt the remaining 100g of chocolate in the microwave (30 second intervals with a quick stir to prevent burning) and spread across the top. Set aside to cool and chill in the fridge overnight.


Prep work:









Butter and sugar turns to caramel:







Egg and chocolate mixed with caramel:





Ready to set. Also known as spoon licking time:





Ready to eat: