Butlers Chocolate Biscuit Cake

Thu, 16 Apr 2020
Butlers Nutty Chocolate Biscuit Cake

Butlers Chocolate have shared their amazing Nutty Chocolate Biscuit Cake from their cookbook.

This no-bake treat is decadent and moreish! Slices of indulgent chocolate studded with pieces of biscuit, three types of crunchy nuts and bits of soft and chewy marshmallow. Perfect for sharing with friends over a cup of tea.

Serves 12-24 (depends if having a full slice or half)

Nutty Chocolate Biscuit Cake

Ingredients:

  • 200g Butlers 70% Dark Chocolate, roughly broken
  • 200g Butlers Milk Chocolate, roughly broken
  • 150g Unsalted Butter
  • 265g Condensed Milk
  • 100g Rich Tea Biscuits
  • 100g Digestive Biscuits
  • 50g Marshmallows
  • 50g Pecan Nuts, toasted
  • 50g Hazelnuts, toasted
  • 50g Walnuts

To Finish, optional

  • 50g Butlers 70% Dark Chocolate, to drizzle

Method:

  1. Line a 2lb loaf tin with parchment paper
  2. Melt together milk and dark chocolate, butter and condensed milk in a heat resistant bowl set over a pot of barely simmering water, stir occasionally
  3. Roughly break up biscuits into a large bowl
  4. If using large marshmallows, use clean scissors to cute each into four pieces, add to biscuits, otherwise add mini marshmallows as they are
  5. Add nuts and toss everything together
  6. Spread a large spoonful of melted chocolate mixture into the bottom of the lined tin
  7. Reserve a large spoonful of chocolate mixture then pour the rest of the chocolate mixture into the dry ingredients
  8. Toss together until all the dry ingredients are coated
  9. Spoon mixture into the loaf tin, pressing down firmly with the back of a strong spoon between spoonful’s to make sure mixture is compact and there are no air gaps
  10. Once all the mixture has been pressed into the tin, spread the reserved chocolate mixture over the top and smooth
  11. Press a piece of parchment paper over the top then refrigerate until set, at least 4 hours
  12. Before serving, peel off parchment paper from surface then turn out from tin and peel away remaining parchment paper
  13. Tip: It helps to use your thumbs to press firmly in the middle of the base of the tin, now facing up, to help release the airlock so that the chocolate biscuit cake slides out of the tin
  14. Melt 50g dark chocolate in the microwave in short 10-20 second bursts to melt, removing from the microwave when there are still a few pieces of chocolate left un-melted. Stir until residual heat has melted the remaining chocolate
  15. Drizzle melted chocolate over the chocolate biscuit cake, leave to set before serving
  16. Best kept in an airtight container in the fridge

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