Chocolate Biscuit Cake
Everyone loves chocolate biscuit cake, and it’s so simple to make!
- 1 pack of Maltesers
- 150 rich tea
- 200g digestive biscuits
- 230g milk chocolate
- 225g golden syrup
- 150g Connacht Gold butter
- 30g of mini marshmallows
For the topping
- 1 pack of Crushed maltesers
- Melted white chocolate
- Hazelnut and chocolate spread.
Firstly started by crushing up the biscuits with your hands in a bowl. Add the rest of the ingredients to the bowl and mix really well. Line a deep baking tray or cake tin with cling film and then press in the chocolate biscuit cake mixture into the lined tin. Press it down and refrigerate for minimum two hours or until nice and firm.
Remove to a nice plate or cake stand and spread over the top with the hazelnut & chocolate spread. Sprinkle over the crushed malteasers and pipe over the melted white chocolate. Tuck in and enjoy.
Below you will find a wide selection of recipes that you can make with our delicious Connacht Gold products. Please use the menu selection to find exactly what you’re after.
Adrian Martin is an Irish chef brought up in County Cavan, Ireland. He trained in some of Ireland’s most renowned restaurants including MacNean House and Michelin Star restaurant, Bon Appetite in Malahide where he was head of Pastry.
Sarah lives in the beautiful West of Ireland with her husband and their 5 kids. She began her blog in 2019 to showcase her passion for home improvement and decor and now uses her platform to showcase snippets of daily family life, baking tips and interior inspiration.