Sinful. Delicious. –> The two words that come to my mind when I think of this beauty…
Chocolate Biscuit Cake was what Prince William had on his special day. Yup, he has goooood choice!!! It is what I had never tasted until a few minutes before now. It is what I took to a family dinner yesterday (but never got a chance to taste it ). It is what intrigued me so much that I made it again.
I dunno why but this tastes so much like a magnified Twix bar, and Twix is my all-time favourite chocolate, so I loved this. I guess it was kind of caramel-ish because of the condensed milk.
I first came across this cake on wikihow and then kept googling for recipes until I found a suitable one on edible ireland. I did change the recipe a little according to our taste and here’s the result:
Although many recipes call for golden syrup to be used, but I chose the condensed milk version because I had condensed milk but not golden syrup at home, and also, because on Edible Ireland, it says that using condensed milk makes it easier to cut the cake. So here goes this MARVELLOUS recipe:
- 150 g roughly chopped Milk Chocolate (I used 1 1/2 100g bars of Dairy Milk)
- 150 g roughly chopped Dark Chocolate (I used Cadbury Bournville. The second time, however, I didn’t have enough Bournville so I added Hershey’s milk chocolate chips because they’re still too dark for me to eat normally)
- 1/2 cup (100g) diced butter/margarine (Blue Band, of course)
- 1 tin (400 g) condensed milk (Comelle, my favourite)
- 1/4 tsp salt
- 1 tsp espresso powder* (Nescafe)
- as many Digestive Biscuits and/or Tea Biscuits (I used Marie biscuits) as you want
*The espresso powder is purely optional, but doesn’t everyone love the taste of coffee+chocolate???!!!
Melt the chocolates and butter/margarine in a heatproof bowl, either in the microwave, or in a double boiler (the better option).
Remove from heat and stir in the salt and espresso powder with the help of a rubber/silicon spatula.
Pour in the condensed milk and stir well.
Add the digestive and tea biscuits, broken into 3-5 pieces each. Stir until each and every piece is covered in the chocolate mixture.
Pour this concoction in a lined loaf or springform cake pan. The loaf pan should be lined with plastic wrap (clingfilm). I lined the base of the springform with aluminium foil and plastic wrap on top of that, and lightly oiled the sides.
Refrigerate for at least 3-5 hours (preferably overnight). If you reside in Pakistan, do place it in the freezer overnight.
If you want, you can spread some chocolate, or white/vanilla buttercream frosting on it, but it’s very rich as it is.