CHOCOLATE BISCUIT CAKE RECIPE
There’s always room for chocolate. A chocolate fridge cake recipe that will rock your taste buds. Grace your palate with a little recipe that might just become the highlight of your upcoming days.
INGREDIENTS
- 28 oz 800g digestive biscuits, or any tea biscuits.*
- 1 cup hazelnuts toasted slightly chopped.
TO MAKE THE CHOCOLATE SYRUP:
- 1 cup sugar.
- 1/2 cup cocoa powder.**
- 1 cup water.
- 2/3 cup butter.
CHOCOLATE GLAZE:
- 4 oz semi sweet chocolate bar chopped.
- 1 1/2 tablespoons corn syrup.
- 1/2 cup heavy cream.
- 2 tablespoons granulated sugar.
INSTRUCTIONS
- In a deep bowl, break the biscuits into small pieces and set aside.
MAKE THE SYRUP:
- In a saucepan, stir together cocoa powder and sugar then add water and stir over medium heat until it boils.
- Add butter and reduce heat, keep simmering for 5 more minutes.
- Pour syrup over biscuit pieces and mix well, fold in chopped hazelnuts.
- Press the biscuit mixture in a 9inch springform pan lined with parchment paper. Refregerate for 1 hour.
MAKE THE GLAZE:
- Place the chopped chocolate and corn syrup in a bowl and set aside.
- In a sauce pan over medium heat, add heavy cream and sugar.
- Stir until the sugar has completely dissolved and the mixture is hot.
- Pour over the chocolate and mix until smooth.
- Pour glaze over the chocolate cake and refrigerate again for 4 hours and preferably over night.
- Take it out of the pan. And decorate with some chocolate balls if desired.