The Perfect Christmas Cake Recipe for This Holiday Season! 🍫 🎂
Here's a delicious and nutritious recipe of Chocolate Biscuit Cake from Chocolate: A Global History.
Depending on the chocolate and the biscuits you choose, this can be as sophisticated or childish as you like; digestive biscuits and milk chocolate will produce something very different from stem ginger cookies or amaretti and a high-cocoa plain chocolate.
Total time
2 hours
Prep time
15-20 minutes
Amount
8-10
Ingredients
- 300 g biscuits
- 300 g chocolate
- 100 g unsalted butter; cut into cubes
- 150 g chopped dried fruit; to taste
- 3 tbsp brandy (optional)
- If you are using the fruit, put it in a bowl and pour over the brandy.
- Put the biscuits inside at least two food-grade plastic bags and break them into a mixture of crumbs and small pieces with a rolling pin.
- Melt the butter in a large, heavy-based pan and add the chocolate, broken into pieces.
- Heat gently until the chocolate has melted.
- Add the broken biscuits and fruit to the chocolate and butter, stir well to combine and pour into a roasting tin, pressing the mixture down as necessary.
- This can be topped with more melted chocolate at this stage.
- Place the tin in the fridge to set.
Chocolate: A Global History
by Alexander Badenoch
PRAISE FOR THE SERIES
‘Makes a great gift for the food-lovingest reader or the book-lovingest cook in your life’ New York Times
‘Has established itself as the backbone of the food history section’ Bookseller
‘These are food memoirs, salacious and exotic, colourful, powdered, sweet, greasy and globe-trotting’ Chicago Tribune
'Outstanding' Wall Street Journal