Ingredients
Chocolate Biscuit Cake
- 4 cups broken McVities digestives (or biscuits) with dark chocolate coating (pieces should be around the size of an almond, or slightly smaller) – see Note
- 1/4 cup chopped toasted walnuts, plus more for garnish (if desired)
- 1/4 cup chopped toasted pistachios
- 1/4 cup raisins
- 1/8 cup dried cherries
- 1/2 cup butter, sliced
- 10 ounces dark chocolate (around 50 to 60% cacao), broken into pieces
- 3/4 cup whipping cream
- 1/4 cup Lyle’s Golden Syrup – see Note
- 1 teaspoon orange zest, optional
- 1 teaspoon brandy, optional
Chocolate Ganache Icing
- 8 ounces dark chocolate (around 50 to 60% cacao), broken into pieces – can also use melting wafers
- 1/4 cup whipping cream
Instructions
Chocolate Biscuit Cake
- Spray a 9-inch spring form pan with nonstick cooking spray. Line the bottom with parchment paper.
- In a large mixing bowl, stir together the broken biscuits, walnuts, pistachios, raisins and cherries. Set aside.
- In the top of a double boiler, melt the butter and 10 ounces of chocolate, stirring constantly. Remove from heat; add 3/4 cup cream, golden syrup, orange zest and brandy and stir until well combined.
- Pour chocolate mixture over biscuit mixture and stir until well blended and all the biscuit pieces are coated with chocolate.
- Spoon mixture into prepared pan, pressing down and smoothing out the top as much as possible (it will be lumpy, but this will be the bottom of the cake so it’s okay). Refrigerate for at least 3 hours.
Chocolate Ganache Icing and Assembly
- In the top of a double boiler, stir together 1/4 cup cream and 8 ounces dark chocolate until melted and well blended. Set aside to cool.
- Remove cake from refrigerator. Release spring on the side of the pan and slowly remove. You may need to use a knife to separate the cake from the sides of the pan. Invert cake onto a cake platter or other serving dish. Remove bottom of the pan, then carefully peel off parchment paper. Using a paper towel, wipe off any liquid remaining from the nonstick cooking spray.
- When the icing is a spreadable consistency, quickly spread it over the top and sides of the cake to cover. (You need to move quickly because the cake is very cold which will cause the icing to start setting fairly quickly.) Place cake in the refrigerator, uncovered, for around 1 hour or until the chocolate icing hardens.
Notes
Optional garnishes: Melt 2 ounces dark chocolate in the microwave, on 50% power, for 30 seconds or just until melted. Spoon into in a zip top baggie; seal and cut off a small portion of one corner. Drizzle chocolate over cake. Place a mound of around 1 teaspoon roasted walnut pieces in the center of the cake (can be done either before or after adding chocolate drizzle)
Note on McVities Digestive Biscuits: these British cookies are available in specialty food stores, at Cost Plus World Market and in the specialty food aisle of some grocery stores. Can substitute Petite Beurre Biscuit cookies or graham crackers
Note on Lyle’s Golden Syrup: This British product is available in specialty food stores, at Cost Plus World Market and in the specialty food aisle of some grocery stores. You can substitute light or dark corn syrup, maple syrup or honey.
Make ahead: Cake can be prepared and stored at room temperature for up to 2 days, in the refrigerator for up to 2 weeks (but is best within 5 days), or in the freezer for up to 2 months. Wrap with plastic wrap after the chocolate icing has hardened.
- Category: make ahead
- Method: No bake
- Cuisine: British