An opportunity to test out some delicious chocolate recipes, Easter is just around the corner! Try this decadent Nutty Chocolate Biscuit Cake from Butlers Chocolates, guaranteed to go down a storm …
Whether you’d like to serve a showstopping dessert for Easter lunch or you’re trying to find inventive uses for leftover chocolate eggs, this Nutty Chocolate Biscuit Cake from Butlers Chocolates is sure to delight both adults and kids alike. The recipe is simple enough that you can get the little ones involved in making it, too!
Nutty Chocolate Biscuit Cake
Serves 12-24 (depends if having a full slice or half)
Ingredients:
200g Butlers 70% Dark Chocolate, roughly broken
200g Butlers 40% Milk Chocolate, roughly broken
150g Unsalted Butter
265g Condensed Milk
100g Rich Tea Biscuits
100g Digestive Biscuits
50g Marshmallows
50g Pecan Nuts, toasted
50g Hazelnuts, toasted
50g Walnuts
To Finish, optional
50g Butlers 70% Dark Chocolate, to drizzle
Method:
1. Line a 2lb loaf tin (21 x 11 x 7cm or 8 x 4 x 3 inches) with parchment paper.
2. Place the milk, dark chocolate, butter and condensed milk in a heat-proof bowl set over a pot of barely simmering water and melt, stirring occasionally.
3. Roughly break the biscuits into a large bowl. If using large marshmallows, use clean scissors to cut each into four pieces, then add to the biscuits – otherwise add mini marshmallows.
4. Add the nuts (can be roughly chopped or broken first if desired) and toss everything together.
5. Spread a large spoonful of the melted chocolate mixture in the bottom of the lined tin. Reserve another large spoonful of the chocolate mixture, then pour the rest of it into the dry ingredients.
6. Toss until all the dry ingredients are coated.
7. Spoon the mixture into the loaf tin, pressing down firmly with the back of a large spoon between spoonful’s to make sure the mixture is compact, without air gaps.
8. Once all the mixture has been pressed into the tin, spread the reserved chocolate mixture over the top and smooth. Press a piece of parchment paper over the top and refrigerate until set, at least 4 hours.
9. Before serving, peel the parchment paper from the surface, turn out of the tin and peel away the remaining parchment paper.
10. To finish, melt the 50g dark chocolate in a bowl in the microwave in 10–15 second bursts, stirring in between, until the chocolate has mostly melted.
11. Remove from the microwave and stir until the residual heat has melted the remaining chocolate.
12. Drizzle the melted chocolate over the chocolate biscuit cake, and leave to set before serving. This cake is best kept in an airtight container in the fridge.