Place the chocolate, syrup and butter in a microwaveable bowl and melt in the microwave (I do short 20 second bursts and stir, to prevent overcooking)
Mix the melted chocolate mixture with the crushed biscuits, orange zest and candy.
Press into the prepared tin and chill for at least 2 hours, before cutting into squares.
Store in an airtight container in the fridge.
Video
Notes
Variations:
This is a great base recipe that you can vary, depending on what ingredients you have in stock.
You could replace the dark and milk chocolate with white chocolate, and make a white chocolate fridge cake (dried cranberries go well with white chocolate).
Digestive biscuits could be swapped for Rich Tea or shortbread biscuits.
Chopped nuts and dried fruit like apricots or raisins, could also be added to the biscuit cake.
The most important thing is to have fun with it, because it’s a really fun cake to make, and eat!
Nutrition: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Nutrition Facts
Chocolate Biscuit Cake
Amount per Serving
Calories
226
% Daily Value*
Fat
12
g
18
%
Saturated Fat
5
g
31
%
Cholesterol
1
mg
0
%
Sodium
63
mg
3
%
Potassium
129
mg
4
%
Carbohydrates
28
g
9
%
Fiber
2
g
8
%
Sugar
18
g
20
%
Protein
3
g
6
%
Vitamin A
8
IU
0
%
Vitamin C
1
mg
1
%
Calcium
21
mg
2
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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