Chocolate biscuit cake
150g milk chocolate
150g dark chocolate
150g butter
2tbs golden syrup
250g rich tea biscuits
12 marshmallows
Line a 30cmx18cm Swiss roll tin with
baking parchment.
Break the chocolate into pieces and put them into a glass or metal bowl.
Put 6 cm of hot water in to a saucepan, put the saucepan on to a low
heat and place the bowl on top.
Stir the chocolate, butter and syrup until they have melted together.
Turn off the heat.
Put the biscuits into a plastic bowl and crush them with a rolling pin,
not too fine leave some large pieces.
Stir the broken biscuits and marshmallows into the melted chocolate mix.
Pour the mixture into the Swiss roll tin and smooth the mixture out to
fill the tin.
Decorate with 50g of melted dark, 50g of melted milk & 50g of melted white chocolate a la Jackson Pollock!
Chill till cold and cut into slices.
Add the butter cut into chunks and the golden syrup.
Put 6 cm of hot water in to a saucepan, put the saucepan on to a low
heat and place the bowl on top.
Stir the chocolate, butter and syrup until they have melted together.
Turn off the heat.
Stir the broken biscuits and marshmallows into the melted chocolate mix.
Pour the mixture into the Swiss roll tin and smooth the mixture out to
fill the tin.
Stir the broken biscuits and marshmallows into the melted chocolate mix.
Pour the mixture into the Swiss roll tin and smooth the mixture out to
fill the tin.
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| Slightly out of focus! |
Decorate with
50g of melted dark, 50g of melted milk & 50g of melted white
chocolate a la Jackson Pollock!
Chill till cold and cut into slices!
