Biscuits And Gravy Recipe and Cookies Packets Images Brands Clipart and Sausage Gravy Baseball Photo: Chocolate Biscuit Cake Biscuits And Gravy Recipe and Cookies Packets Images Brands Clipart and Sausage Gravy Baseball Photos Images

Chocolate Biscuit Cake Biography
Source:- Google.com.pk

Makes 1 large loaf

This is a brilliant recipe as it requires no baking and can be made really quickly. You just need a little patience while it sets in the fridge. In the early days of Konditor & Cook, this cake was an instant hit. We cheekily labelled it a ‘natural anti-depressant’, as it was very popular as a pick- me-up snack for tired office workers. I used to say that if my German college teacher could see me he would go nuts: almost up to my elbows in 16 kilos of warm, dark liquid chocolate mixture – all those years of specialised training to end up wrestling with something as unsophisticated as this. Unsophisticated it may be, but it’s utterly delicious, and if you want to have some kitchen fun with your children, it should appeal to aspiring pastry chefs. I like to decorate the top with Brazil nuts. You could substitute other nuts, or leave them off altogether.

150g unsalted butter

100g golden syrup
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200g dark chocolate (54 per cent cocoa solids), chopped

1 medium egg, lightly beaten

330g digestive biscuits (or similar)

60g walnuts

60g sultanas

100g glacé cherries

75g Brazil nuts

Line a 23cm square cake tin with baking parchment. (You could use individual silicone loaf tins to make your own chocolate bars, in which case you will need to break the biscuits up smaller, or use a 20cm x 34cm brownie tin but only fill it three-quarters with biscuit mixture.)

Melt the butter and golden syrup together in a saucepan and bring to the boil. Add the chocolate, reduce the heat to its lowest setting and stir with a whisk until the chocolate has melted. Gradually add the beaten egg and continue to stir until the mixture has thickened a little and formed a shiny emulsion. The egg will cook in the heat of the mixture but be careful not to let it boil (the temperature shouldn’t go over 85C). Remove from the heat.

Break up the biscuits into large chunks (quarters are fine), put them in a bowl and add the walnuts, sultanas and half the glacé cherries. Pour the hot chocolate mix over the dry ingredients and mix gently with a wooden spoon. Decant the mixture into the prepared tin, leaving the runny chocolate on the side of the bowl for now. Press the mixture flat in the tin.

Put the Brazil nuts in the bowl that contained the chocolate mixture and, using a spatula, coat them in the liquid chocolate from the side of the bowl. Sprinkle them over the biscuit cake, then place the remaining glacé cherries among them. For an American touch, you could also decorate it with mini marshmallows.

Chill for three hours or until set, then cut into bars or long fingers.
How it’s made

Over a double boiler, bain Marie or water bath, melt butter.
Now throw in everything except the biscuits, sultanas and nuts.
Keep stirring till sugar dissolves and eggs do not curdle, for about 2-3 minutes.
Now stir occasionally, and cook till the mixture gets thick. It will take around 10-15 minutes.
Once done through in the crushed biscuits, nuts and sultanas and give it a good mix.
Wrap the mixture in lightly greased cling wrap, place it in a small rectangle loaf tin if you like or shape it as you please and pop it into the freezer for 3-4 hours.
Once it is hard as rock, keep it in the fridge and enjoy as you please.
My kids loved it and the whole batch was finished in a matter of minutes, so might wanna double the recipe for a bigger family.

Chocolate Biscuit Cake Biscuits And Gravy Recipe and Cookies Packets Images Brands Clipart and Sausage Gravy Baseball Photos Images