Chocolate biscuit cake

This recipe is a discovery of my sister’s, found, of all places, on the Odlum’s website.  It’s proved a big hit with our family, making appearances at birthdays and christenings.  It is fantastically easy, even more so when I omit the suggested nuts for the sake of one picky eater, and the dried fruit for another; I chose to forgo the suggested Maltesers myself because I don’t think they make much difference.  This is one of those recipes that is everything its title suggests: chocolate, biscuits, CAKE, nothing else.  You can also use a variety of receptacles for it — I use the dish we make lasagne in, cutting the resulting slab into 16 generous squares, but it could work in a loaf tin cut into thinner slices.  Anything goes; just be sure to line whatever you use with greaseproof.

Because we’re a family of sweet tooths (sweet teeth?), I used a great big bar of Dairy Milk in this recipe.  I’m sure plain or dark would serve those with more grown-up tastes equally well.

Recipe after the jump …

Ingredients

275g butter
150ml golden syrup
225g chocolate, broken into chunks
200g digestive biscuits
200g rich tea biscuits

Line your tin.  On a low heat, melt the butter and golden syrup together in a saucepan.  Keep an eye on this while you weigh and bash the biscuits roughly — you want to have at least some large chunks left intact.  To avoid mess, put the biscuits into a plastic sandwich bag and attack with a rolling pin.  Now add the chocolate chunks to the thoroughly melted butter-and-syrup mixture.  When the chocolate is melted, which won’t take a minute, take the saucepan off the heat and add the crushed biscuits.  Mix well, coating the biscuit pieces in the chocolate mixture.  Transfer to the tin, squashing with the back of a spoon to eliminate air bubbles.  Leave to set in the fridge for at least an hour or two.  Cut into squares or slices and store in the fridge.