Rich Tea Biscuit Cake
Makes: 30 pieces
- 225g Rich tea biscuits
- 50g unsalted butter
- 125g caster sugar
- 1 egg, lightly whisked
- 100g dark chocolate
- 125g dark chocolate
- 75g milk chocolate
- 50g white chocolate
Prep:10min › Cook:15min › Extra time:2hr chilling › Ready in:2hr25min
- Lightly grease a small round cake tin (15cm in diameter), with a removable base. Place a circle of baking parchment in the base. Set aside.
- Crunch up the rich tea biscuits into small pieces, leaving some that are larger at about 1cm. Cream the butter and caster sugar together, then add the egg and whisk again.
- Break the dark chocolate into pieces and place in a heatproof bowl and melt over simmering water. When melted, add the sugar-butter-egg mix to the chocolate and stir in until melted and thickened to a light custard texture, which takes a couple of minutes.
- Stir up the broken biscuit pieces until throughly coated. Transfer the chocolaty biscuit mix into the cake tin, making sure that the pieces are squashed right into all the gaps to make a firm, continuous base. Put into the fridge for about 1 hour until thoroughly set.
- Remove the base from the fridge and leave at room temperature while you do prepare the dark chocolate. Break the dark chocolate into pieces and place in a heatproof bowl and melt over simmering water. While it is melting, gently slide the prepared biscuit base out of the cake tin. Spread the melted chocolate over the base. smoothing until nice and even. Put into the fridge for about 1/2 an hour.
- For the final flourish, melt the white chocolate and then drizzle over the top of the dark chocolate. Place it all back into the fridge again for 2 hours to set fully. With a sharp knife, cut into small shapes of about 1.5cm x 2cm.
See it on my blog
Something else. I left out the milk chocolate from this recipe. It is stated in the ingredients, but not in the method. I assumed it was meant to be drizzled on the top with the white chocolate, but I didn't think it needed it. - 19 May 2011
Altered ingredient amounts. I made double the ingredients also added some cherries, dates and marshmallows. - 19 May 2011
really nice, very rich though. i found bashing the biscuits smaller than suggested helped and that cutting it afterwards was.... a challenge. also i put everything in at once, base, and topping then put it in the freezer for half an hour and that worked fine. - 08 Oct 2011