Tue, 23 October 2018
INGREDIENTS:
· 325g Dark Chocolate, broken into chunks
· 110g Milk Chocolate
· 110g Butter
· 3tbsp Golden Syrup
· 225g Digestive biscuits (Rich tea/digestive/chocolate)
· 11g Glace Cherries- optional
· 75g Maltesers or similar
· 110g Mini- Marshmallows
· 100ml cream
METHOD:
· Line an eight inch/23cm square cake tin with a double layer of cling film or parchment paper.
· Place the butter, 225g dark chocolate and golden syrup into a large bowl and place over a saucepan of simmering water.
· When the chocolate mixture has thoroughly melted, add in the biscuits, maltesers and cherries and mix well.
· Pour the chocolate and biscuit mixture into the lined cake tin and stick the mini marshmallows into the top in a haphazard fashion.
· Transfer to the fridge and allow to set. When it sets, prepare the Ganache.
· In a saucepan, bring the cream to the boil. Remove from the heat and add the leftover 100g of dark chocolate.
· Stir until smooth and pour over the biscuit cake. Decorate with more marshmallows and allow to set for 2 more hours. Cut into small portions and enjoy within a week!
