recipes
Festive biscuit cake
2022-01-01
Ingredients
For the cake
- 650g biscuits, crushed (Mc Vities- 1 packet orange club, 1 packet fruit club, 2 packets bourbon)
- 100g toasted nuts (walnuts and hazelnuts) (Lamb brand)
- 60g medjool dates, chopped (Lamb brand)
- 200g caster sugar (Lamb brand)
- 60g dark cocoa powder
- 240ml water
- 150g butter (Valio)
- 1 tsp vanilla extract
- 2 tbsp. rum
- Zest 1 orange
To decorate
- 150ml double cream (Elmlea)
- 200g dark chocolate, chopped
- 1 box fresh raspberries
- 1 box chocolate macaroons (Strand Palace Agency)
- Fresh leaves and chocolate stars
Method
Start this recipe by making a syrup. Place the sugar, water, cacao and butter in a saucepan and bring to the boil. Allow to bubble for 6-7 minutes to make a chocolate syrup. Remove off the heat and stir in the vanilla, rum and orange zest. Place the crushed biscuits, dates and nuts in a bowl, pour over the chocolate sauce and mix together well. Spoon the mixture into a lined baking tin or ring. Make a ganache by melting together the chocolate and cream, pour over the top of the cake, spread out evenly and chill in the fridge for at least an hour. To serve, remove from tin and decorate the top with macaroons, chocolate stars, raspberries and leaves.
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