Chocolate biscuit cake recipe
My almost son-in-law made us a delicious chocolate biscuit cake the other day. It was REALLY yummy and sweet with a delicious white chocolate topping. So, that made me think about biscuit cake in general and the recipe for chocolate biscuit cake I have been using over the years.
In Ireland biscuit cake is definitely one of those sweet non-baking cakes you need to be able to make. A sort of staple that every household makes. Every household also has his or her own speciality and people living in that household firmly believe their biscuit cake is the best! I have never really made biscuit cake when living in South Africa (maybe I just can’t remember), but coming to Ireland I got a recipe and have always used this one. It is a recipe by Chef Gerhard Jenne who is a German trained baker and pastry chef, but now lives in the UK where he has five shops across London as well as a specialist cake school.
Although I couldn’t find the original recipe online anymore, here is a link to a very similar recipe, also by Gerhard Jenne. So, why not be adventurous and try a new recipe for a change?
Ingredients
125g (4½ oz) butter
75g (3oz) golden syrup
200g (7oz) dark chocolate, minimum 70% cocoa solids
1 egg
50g (2oz) digestive biscuits
50g (2oz) whole walnuts
50g (2oz) sultanas
50g (2oz) glacé cherries (and some for decoration if you wish)
Method
- Line the loaf tin with greaseproof paper of baking parchment.
- Melt the butter and syrup together in a small saucepan over a gentle heat until they begin to boil.
- Melt the chocolate in a bowl over barely simmering water, and then mix thoroughly with the butter and syrup.
- Pasteurise the egg by beating it slowly and continuously into the hot chocolate mixture. (You’ll see the mixture go all glossy and shiny)
- Break up the biscuits into large chunks; remember they will be broken further when mixed so don’t make them too small.
- Add the walnuts, sultanas and cherries.
- Pour the chocolate mixture onto the dry ingredients and mix together with a spatula or wooden spoon.
- Fill fairly flat into the tin and decorate with cherries if you wish.
- Set in the fridge for four hours. Remove, peel off the paper and cut into slices or cubes.
- Enjoy.
A few pointers: If you are not using walnuts, cherries and sultanas add more biscuits. You could also add different types of biscuits like rich tea or ginger, to make the cake more interesting.
Oh, and it goes really well with coffee.
Happy non-baking.
Trackbacks & Pingbacks
[…] cookies) in my lifetime and also written about many different recipes on this blog – from biscuit cake, Nigella Lawson’s emergency brownies, Rachel Allen’s double chocolate cookies and many […]
[…] Softened butter is usually used in a recipe where you’re told to ‘cream’ the butter and sugar together. This forms air pockets in the baked treats and these air pockets will fill with steam during baking, creating a tender crust and light texture. When it comes to melting the butter, baked goods will usually rely on some kind of baking powder or soda to rise. In the recipe I’m giving you the melted butter is more to bind everything together because you’re not baking anything, maybe the same happens when making biscuit cake. […]
Leave a Reply
Want to join the discussion?Feel free to contribute!