Chunky Chocolate Biscuit Cake

Name: Chunky Chocolate Biscuit Cake
Ingredients: 6-1/4 ounces, weight Butter; 2 Tablespoons Golden Syrup; 1/2 pounds, 7/8 ounces, weight Combination Of Milk And Dark Chocolate; 1/2 pounds, 7/8 ounces, weight Biscuits, Plain Or Digestive; 3 ounces, weight Raisins; 3 ounces, weight Ground Crushed Hazelnuts

6 ingredients

4 steps

Ingredients

6-1/4 ounces, weight Butter
2 Tablespoons Golden Syrup
1/2 pounds, 7/8 ounces, weight Combination Of Milk And Dark Chocolate
1/2 pounds, 7/8 ounces, weight Biscuits, Plain Or Digestive
3 ounces, weight Raisins
3 ounces, weight Ground Crushed Hazelnuts

Directions

1

1. Lightly butter a 2 lb loaf tin. Combine the butter, syrup and chocolate in a bowl and melt in the microwave, or over a saucepan of gently simmering water.
2

2. Whiz the biscuits in a food processor to coarsely textured crumbs. Alternatively, pop the biscuits into a plastic bag and use a rolling pin.
3

3. Stir the crumbs into the melted chocolate mixture, raisins and hazelnuts. Mix well, spoon the mixture into the prepared tin and press down lightly.
4

4. Refrigerate until firm. This will keep in the fridge for up to two weeks.