chocolate biscuit cake

Desciption

i begged this recipe from the caterers of a company i used to work for many years ago. they were based in ealing, west london but i have long since forgotten their names. i have changed a lot of the recipe and it is now pretty darn near perfect. very rich! tastes amazing though. it is very good served with coffee or as a desert with creme fraiche, fresh raspberries and raspberry coulis etc.

Steps

Crush the biscuits in a large bowl
They should be of varying sizes
Very fine to rough
Beat the egg in a bowl
Line a 9 inch sandwich tin with cling-film
This will help you remove the cake from the tin with no effort
Melt the butter and sugar until the sugar is melted and the mixture looks vaguely fudge like
Remove from the heat
Add the sultanas and mix well
Add the cocoa and mix well
Add the egg and mix well
Put the mixture back onto a low-medium heat and stir for 1-2 minutes
Remove from the heat and add to the digestives
Mix this very well so that all of the digestives are covered in chocolate
Press the mixture into the cake tin and leave to set in the fridge for about two hours !
Variations: any dried fruit could be used
A teensy amount of chili
Rum etc would be nice
Varying the amount of cocoa makes it more / less rich
Other types of biscuits also work but digestives are the best

Step 17

Total Time in Minute 140

Ingredients Count 6

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