The original and Award Winning Olive Tree adoption Programme, supporting farmers for over 10 years.

Easter chocolate biscuit cake

1 Apr 2013

Stuck for what to do with some leftover Easter chocolate? Try making this delicious Easter twist on a chocolate biscuit cake.

Recipe

Serves 8 sweet-toothed ppl
Preparation time: 15 minutes
Cooking time: 60 minutes

Ingredients

Unsalted butter, 280g/ 10oz
Condensed milk, 150ml/ 5fl oz
Dark chocolate, good quality (high cocoa solids) broken into pieces, 100g/ 3.5oz
Milk chocolate eggs & good quality milk chocolate, broken into pieces, 150g/ 5.3oz
Digestive biscuits, broken up into small pieces (you can use a rolling pin), 200g/ 7oz
Rich tea biscuits, broken up into small pieces, 150g/ 5.3oz
Any uneaten shards of Easter eggs, mini eggs, creme or caramel eggs, 150g/ 5.3oz

Method

First line a 23cm/9inch square baking tin with parchment paper.
Put the butter, condensed milk, dark chocolate & milk chocolate into a medium sized saucepan. Gently melt over a low heat, stirring occasionally, until completely smooth.
Remove the pan from heat. Place both types of biscuits in a large bowl and stir to combine.
Pour the melted chocolate mixture over the biscuits and mix until everything is well combined.
Stir in the Easter egg shards, mini eggs etc.
Pour everything into the prepared baking tin and using a spoon or spatula smooth the surface and press down the mixture to ensure it's evenly spread.
Decorate with any extra bits of Easter chocolate.
Place in the fridge for around an hour or until firm.
Cut carefully with a sharp knife and serve.

Filter by section

Filter by category

Filter by ingredient

Filter by year