Chocolate Raspberry Biscuit Cake
Ingredients
250g pack digestive biscuits
25g icing sugar, sifted
150g dark chocolate, broken into pieces
100g unsalted butter, plus extra for greasing
75g pack Cooks' Homebaking Honeycomb Pieces
150g milk chocolate, broken into pieces
200g raspberries
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Method
I- 1. Place the biscuits in a large plastic food bag and roll with a rolling
pin to crush finely.
Mix with the icing sugar in a large bowl.
Melt the dark chocolate with the butter over a gentle heat then
add to the biscuits with 50g of the honeycomb pieces
and mix thoroughly.
Press firmly into a buttered 20 x 26cm swiss roll tin
lined with baking parchment.
Chill for 15 minutes until set.
I- 2. Melt the milk chocolate in a basin set over a pan of simmering water
(don't let the basin touch the water).
Spread over the biscuit base and arrange the raspberries over the top, pressing them lightly into the chocolate.
Scatter with the remaining honeycomb pieces.
Chill until the chocolate has set then cut into squares.
This cake improves with keeping for a day as the flavours develop.
250g pack digestive biscuits
25g icing sugar, sifted
150g dark chocolate, broken into pieces
100g unsalted butter, plus extra for greasing
75g pack Cooks' Homebaking Honeycomb Pieces
150g milk chocolate, broken into pieces
200g raspberries
__________________________________________________________________
Method
I- 1. Place the biscuits in a large plastic food bag and roll with a rolling
pin to crush finely.
Mix with the icing sugar in a large bowl.
Melt the dark chocolate with the butter over a gentle heat then
add to the biscuits with 50g of the honeycomb pieces
and mix thoroughly.
Press firmly into a buttered 20 x 26cm swiss roll tin
lined with baking parchment.
Chill for 15 minutes until set.
I- 2. Melt the milk chocolate in a basin set over a pan of simmering water
(don't let the basin touch the water).
Spread over the biscuit base and arrange the raspberries over the top, pressing them lightly into the chocolate.
Scatter with the remaining honeycomb pieces.
Chill until the chocolate has set then cut into squares.
This cake improves with keeping for a day as the flavours develop.
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