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Chocolate biscuit cake



Chocolate biscuit cake

You can adapt this recipe to include any combination of nuts, biscuits or chopped chocolate bars. The golden syrup keeps the mixture from going too hard and makes it easier to cut. Use a hot knife when slicing to get the perfect cut.



  • 200g/7oz butter, cut into pieces
  • 200g/7oz milk chocolate, chopped
  • 200g/7oz dark chocolate, chopped
  • 200g/7oz golden syrup
  • 100g/3½oz pecan nuts, toasted
  • 2 almond caramel chocolate bars (or any other chocolate bars or sweets, such as round chocolates with a caramel centre, peanut and caramel chocolate bars, or puff rice chocolate bars), roughly chopped
  • 200g/7oz malted milk biscuits, roughly chopped
  • 1 tsp sea salt flakes

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