Chocolate Biscuit Cake

First, an acknowledgment. This is the second post in a row that includes Baileys. Not intentional, though my use of it at Christmas is entirely so. This lovely lovely recipe is one I have had for a good many years handed over to me from a friend, V. It’s fabulous and moreish and no-bake. It keeps for ages in the fridge, though we have no first hand experience of this 😉 I like to pass it on as gifts though I do confess we have been nibbling on it all week!

You will need two loaf tins, lined with cling film in both directions – enough to fold over the top and sides and then with a strip of parchment at the bottom.

 

400g chocolate (I favour the darker one – Lidl and Aldi have great cooking choc)

225g butter

1 tin condensed milk

600g (about 1.5 packets digestive biscuits)

large handful of raisins or dried fruit of your choice (see below)

large handful of nuts of your choice (I like to use a mix – cashew, pecan, hazelnut, almonds, brazil and pistachios for colour)

80-100ml of Baileys Irish Cream Liqueur

Melt the chocolate, butter and condensed milk in a saucepan over a low heat, stirring.

Roughly crush the biscuits in a large baking bowl – only roughly as you do want some texture.

Pour the Baileys over the biscuits and stir to combine, followed by the nuts and fruit.  (This time I used dried cherries and cranberries. Lidl do a lovely new pouch of Cashew and Cranberry which I loved in this.) Use your eye to gauge how much fruit and nut to add – you are looking for balance.

Now mix in the melted ingredients and stir very well. Pour into two loaf tins, pressing down well.

Fold over the cling film and chill in the fridge until set.

This is best kept in the fridge and removed a while before serving if you like. I like to cut it into slices and then into smaller bitesize pieces.

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