Chocolate Biscuit Cake
One of our specialities at The Shack Restaurant and indeed, one of my own favourite desserts. This is the sort of cake you can only eat a small bit of, as it is extremely heavy, but washing it down with a cup of coffee is everything!
Preparation time: 30 Minutes, plus 2 hours setting time.
Cooking time: 5 Minutes
Ideal storage: Store in an airtight container for up to 7days
Ingredients
Serves 8
150g dark chocolate
150g Irish butter
225g digestive biscuits, broken 25g walnuts
25g cherries
25g sultana
50ml fresh cream
Method
You will also need a 20cm cake tin (Greased)
- Line the tin with baking parchment paper.
- In a saucepan, bring to a low heat and add the butter and chocolate.
- Allow the chocolate and butter to melt, remove from the heat.
- Add and stir in the cream.
- Add all the other ingredients, making sure that the chocolate mix covers the all the ingredients.
- Transfer the content into a cake tin and place in the refrigerator for a minimum of 2 hours to set
Food Photography by Anna Nowakowska