I’ve made chocolate biscuit cakes in the past, and they’ve always gone down really well with the family. I think this is my best one to date, and it’s gluten free, so it’s OK for people with coeliac disease to eat.
This isn’t a recipe as such, because I didn’t measure anything out. I’ll have to measure it next time, but to be honest it’s very straight forward, and you can’t really go wrong.
Ingredients:
- 200g of chocolate – check if it’s gluten free (I used gluten free milk chocolate)
- 175g of butter (I used a new pack to avoid cross contamination)
- A good glug of golden syrup
- A heaped dessert spoon of Nutella (optional) (again a new jar, to avoid cross contamination)
- 130g Lidl Deluxe Gluten Free All Butter Cookies Triple Chocolate 150g
- 130g Gluten Free Chocolate Digestive Biscuits
- A handful of Cadbury mini eggs (plus some to decorate)
Method:
- Melt the chocolate, butter, and golden syrup together (you’re meant to do this over a pan of hot water, but I do it in a microwave, just do it for around 20 seconds at a time and stir, because you don’t want the chocolate to burn).
- Add in the Nutella if you are using it, and give it a good stir
- Break the biscuits and add them to the chocolate mix, stir well
- Add the mini eggs and stir again
- *You can also add nuts, dried fruit, marshmallows, and anything else if you want to (check that everything you use is gluten free)
- Add the mix to a deep dish, I used a lasagne dish that I lined with cling film (it’s easier to get them out of the dish if you do that).
- Pop some mini eggs on the top.
- With a sharp knife, cut it into as many squares as you’d like. It’s very rich, so smaller is better.
- Put the cake in the fridge until it’s set (around 2 – 3 hours if it will be safe for that long!)
- Enjoy with a cuppa (optional!)
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