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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 12 |
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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. Ingredients:
125 g unsalted butter |
125 g demerara sugar (soft light brown) |
250 g digestive biscuits |
3 tablespoons cocoa powder |
1 -3 tablespoon sultana (to taste) |
1 egg |
Directions:
1. Crush the biscuits in a large bowl. They should be of varying sizes, very fine to rough.
2. Beat the egg in a bowl.
3. Line a 9 inch sandwich tin with cling-film, this will help you remove the cake from the tin with no effort.
4. Melt the butter and sugar until the sugar is melted and the mixture looks vaguely fudge like. Remove from the heat (if not done so during the mixing process).
5. Add the sultanas and mix well.
6. Add the cocoa and mix well.
7. Add the egg and mix well.
8. Put the mixture back onto a low-medium heat and stir for 1-2 minutes.
9. Remove from the heat and add to the digestives. Mix this very well so that all of the digestives are covered in chocolate.
10. Press the mixture into the cake tin and leave to set in the fridge for about two hours!
11. 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.
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