 |
Prep Time: 5 Minutes Cook Time: 120 Minutes |
Ready In: 125 Minutes Servings: 8 |
|
This is a really easy to make cake, which my little boy loves to help with! It is quite rich, so you can slice quite thinly. I just used some milkybar buttons instead of the 'chopped chocolate pieces' Ingredients:
225 g milk chocolate |
40 g unsalted butter, diced (sweet) |
75 g rich tea biscuits (plain cookies) |
50 g sliced almonds |
75 g white chocolate or 75 g dark semi-sweet chocolate, chopped |
1 teaspoon icing sugar, for dusting (confectioners) |
Directions:
1. Break the milk chocolate into pieces and place in a heatproof bowl with the butter. Rest the bowl over a pan of simmering water and stir frequently until melted.
2. Meanwhile, dampen a 450g/1lb loaf tin (pan) and line the base and sides with clear film (plastic wrap). don't worry about smoothing out the creases in the film.
3. When the chocolate has melted, remove it from the heat and leave for 5 minutes until cooled.
4. Break the biscuits into very small pieces, then stir into the melted chocolate with the almonds. Add the chopped chocolate to the bowl, and fold in quickly and lightly.
5. Turn the mixture into the tin and pack down with a fork. Tap the base of the tin gently on the work surface. Chill for 2 hours until set.
6. To serve, turn the chocolate loaf on to a board and peel away the clear film. Dust lightly with the icing sugar and slice thinly.
|
|