Chocolate Biscuit Cake Recipes

Steps:

• Put the dried fruit in a small bowl and pour in just enough brandy or juice to cover. Microwave for 2 mins until steaming, then set aside.
• The non-messy way to chop chocolate is to smash it (still wrapped) onto your work surface, then unwrap it down to the foil and snap it (still in foil) into small bits using your fingers. Empty the chocolate into a microwaveable bowl. Add the butter and golden syrup, cover the bowl with cling film and microwave for 2 mins until melted. Set aside.
• Meanwhile, line a 20cm square tin with baking parchment, using a little butter to stick it in place. (You can also use foil but it's more fiddly to peel off later, or cling film if you don't mind wrinkles on the underside of your cake.)
• Take a third, large bowl. Use your fingers to break the biscuits into it. Stir in the nuts, soaked fruit and soaking liquid, then mix everything together. Pour the melted chocolate into the bowl with the biscuits, using a spatula or spoon to scrape out every last bit of chocolate. Mix together until everything is coated in chocolate.
• Check the ingredients list to make sure everything is accounted for (it's surprisingly easy to miss something in this recipe), then tip the chocolate mixture into the tin, pushing well into corners and flattening the top. Put in the fridge (no need to cover) for 4 hrs or overnight until set. To serve, remove from tin, peel away the parchment and cut into 16 squares (any crumbly bits that fall off make tasty samples for the cook). Will keep for up to 1 week in an airtight container in the fridge. Can be frozen for up to 1 month.

Steps:

• 1. Lightly grease a 6-inch-by-2½-inch cake ring with the butter and place on a tray on a sheet of parchment paper.
• 2. Break each of the biscuits into almond size pieces by hand and set aside.
• 3. In a large bowl, combine the butter and sugar until the mixture starts to lighten.
• 4. Melt the 4 ounces of the dark chocolate and add to the butter mixture, stirring constantly.
• 5. Add the egg and beat to combine.
• 6. Fold in the biscuit pieces until they are all coated with the chocolate mixture.
• 7. Spoon the mixture into the prepared cake ring. Try to fill all of the gaps on the bottom of the ring because this will be the top when it is un-molded.
• 8. Chill the cake in the refrigerator for at least 3 hours.
• 9. Remove the cake from the refrigerator and let it stand.
• 10. Meanwhile, melt the 8 ounces of dark chocolate in a double boiler or saucepan on the stove top over low heat. Slide the ring off the cake and turn it upside down onto a cake wire.
• 11. Pour the melted chocolate over the cake and smooth the top and sides using a palette knife.
• 12. Allow the chocolate to set at room temperature.
• 13. Carefully run a knife around the bottom of the cake where the chocolate has stuck it to the cake wire and lift it onto a tea plate.
• 14. Melt the remaining 1 ounce of chocolate and use to decorate the top of the cake.

Steps:

• Preheat the oven to 325 degrees. Beat the grated chocolate, sugar, and egg yolks in a bowl until thick and creamy. Fold in the stiffly beaten egg whites. Sift the flour over the mixture and fold it in gently. Set cupcake papers out on a cookie sheet and spoon a small amount of batter -- not more than 1/4 cup -- into each one. Sift the confectioners' sugar over the batter. Bake immediately, until the tops are firm, about 15 to 20 minutes. Remove from oven and cool on a wire rack.

Steps:

• Crush the biscuits in a large bowl. They should be of varying sizes, very fine to rough.
• Beat the egg in a bowl.
• Line a 9 inch sandwich tin with cling-film, this will help you remove the cake from the tin with no effort.
• 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).
• Add the sultanas and mix well.
• Add the cocoa and mix well.
• Add the egg and mix well.
• Put the mixture back onto a low-medium heat and stir for 1-2 minutes.
• Remove from the heat and add to the digestives. Mix this very well so that all of the digestives are covered in chocolate.
• Press the mixture into the cake tin and leave to set in the fridge for about two hours!
• 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.

Steps:

• Break each of the biscuits into little pieces in a bowl.
• Melt the butter and the caster sugar in a saucepan over a low heat. Once it has melted, add the cocoa and the drinking chocolate.
• In a separate bowl, beat the two eggs, then add the beaten eggs to the butter and sugar mixture, and mix well.
• Pour over the broken biscuits. Press the mixture into a tin lined with greaseproof paper. Cover with another sheet of greaseproof paper and press down well.
• Leave the biscuits mix to set in the fridge over night.
• Break the milk chocolate into a bowl and set over a pan of boiling water to melt. Make sure the bowl does not touch the water. Once melted pour the chocolate over the biscuit mixture and leave to set.
• Once set, remove from the tin and slice into squares

Steps:

• 1. Lightly grease a small (such as 6 x 2 1/2-inch) cake ring with 1/2 teaspoon butter, and place on a parchment-lined tray. Break each of the biscuits into almond-sized pieces by hand and set aside. Cream the butter and sugar in a bowl until the mixture is a light lemon color.
• 2. Melt the 4 ounces of dark chocolate in a double boiler. Add the butter and sugar mixture to the chocolate, stirring constantly. Add the egg and continue stirring. Fold in the biscuit pieces until they are all coated with the chocolate mixture.
• 3. Spoon the chocolate biscuit mixture into the prepared cake ring. Try to fill all of the gaps on the bottom of the ring, because this will be the top when it is unmolded. Chill the cake in the refrigerator for at least three hours.
• 4. Remove the cake from the refrigerator, and let it stand while you melt the 8 ounces of dark chocolate for icing. Slide the ring off the cake and turn the cake upside down onto a cooling rack. Pour 8 ounces of melted dark chocolate over the cake, and smooth the tope and sides using a butter knife or offset spatula. Allow the chocolate icing to set at room temperature. Carefully run a knife around the bottom of the cake where it has stuck to the cooling rack, and transfer the cake to a cake dish. Melt the white chocolate and drizzle on top of the cake in a decorative pattern.