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Easter chocolate biscuit cake

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
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

  1. First line a 23cm/9inch square baking tin with parchment paper.
  2. 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.
  3. Remove the pan from heat. Place both types of biscuits in a large bowl and stir to combine.
  4. Pour the melted chocolate mixture over the biscuits and mix until everything is well combined.
  5. Stir in the Easter egg shards, mini eggs etc.
  6. 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.
  7. Decorate with any extra bits of Easter chocolate.
  8. Place in the fridge for around an hour or until firm.
  9. Cut carefully with a sharp knife and serve.