Recipe of the Week - Chocolate Crunch Cake

If you like your chocolate treat with a nice little crunch then this recipe from the Daily Mail is definitely for you.


INGREDIENTS

200g (7oz) rich tea biscuits
100g (3½oz) walnut halves, roughly chopped
100g (3½oz) pistachio nuts
10 glacé cherries
2 ready-made meringue nests, roughly broken into small pieces
150g (5½oz) unsalted butter
1tbsp golden syrup
400g (14oz) dark chocolate, broken into pieces
Edible gold stars to sprinkle


METHOD

1. Break the biscuits into small pieces into a large bowl. Add the walnuts, pistachio nuts, cherries and meringue pieces and mix together.

2. In a separate bowl, add the butter, golden syrup and chocolate, and put on a low heat over a pan of simmering water until the butter and chocolate have melted. Fold the biscuit mixture into the chocolate mixture.

3. Next, line a 23cm (9in) diameter cake tin with clingfilm, leaving plenty of extra film hanging over the edge to help you turn the cake out later. Spoon the mixture into the tin and then place in the fridge to firm up and set (this will take 6-8 hours, or leave overnight).

4. When set, remove the cake from the tin, peel away the clingfilm and sprinkle over the edible stars, if desired. Serve sliced into thin wedges.


Article posted by Spencer Samaroo, Managing Director, Moo-Lolly-Bar
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Source: Daily Mail