Chocolate Biscuit Cake


How did I miss this chocolate gem for so long? You can create it in variations as well. You can replace the pistachios with pecans, toasted almonds or macadamia nuts. You can replace the figs with raisins, sultanas or dried cherries. Keeps for up 2 weeks, although it seldom lasts that long, once people know that it is there!



For the cake:
12 ounces butter (3 sticks)
3/4 cup golden syrup
2/3 cup unsweetened cocoa powder
2/3 cup cup dark chocolate
1 teaspoon pure vanilla extract
1/2 cup pistachios
1/2 cup packed soft, plump dried figs
1 pound ‘McVities’ biscuits

To Decorate:
2 cups dark chocolate
2/3 cup white chocolate
Selection of small chocolate sticks and dark and white ‘Maltesers’ or ‘Whoppers’
Special equipment:
One 8-inch round or square cake tin or flan ring, or one 8-inch x 3 1/4-inch loaf tin



1. Melt the butter with the golden syrup in a heavy based pan. Do not let it boil. Remove from the heat and add the cocoa powder, dark chocolate and vanilla. Stir until you have a very smooth, glossy mixture.

2.Slice the figs and crush the biscuits. Add the pistachios, figs and crushed biscuits to the chocolate mixture and mix well.

3. Line the base and sides of your chosen shape of cake tin with baking parchment or plastic wrap. Place the mixture into the tin and press it down well into the corners. Leave to cool thoroughly at room temperature before covering and chilling in the fridge. It will take about 2 hours to set completely firm.

4. When set, remove from the tin and place it on a cooling rack. Melt the dark chocolate and white chocolate separately. Spread the dark chocolate all over the cake.

5. Decorate with the Maltesers before the chocolate sets, so that they stick to the cake. Position chocolate sticks as desired and drizzle with the white chocolate. Store in an airtight container in the fridge.


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