This delicious cake is quite rich, so serve it in small portions! A great alternative to biscotti with coffee after dinner or lunch.
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100g dark chocolate
100g milk chocolate
2 tablespoons unsalted butter
50ml full cream milk
1 heaped tablespoon light brown sugar
2 pinches each of mixed spice, cinnamon, nutmeg and smoked paprika
5 gingernut biscuits
5 digestive biscuits
Handful each of raisins, chopped pecans and chopped brazil nuts
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Directions Preparation:10min › Extra time:2hours chilling › Ready in:2hours10min
Break the chocolate into chunks and melt it with the butter in a bowl over a boiling pan of water, until the mixture is smooth and glossy. Take the pan off the heat and gradually add the milk. Mix well.
Return the pan to a gentle heat and add the sugar and spices. Mix in well to ensure there are no lumps. Remove the pan from the heat.
Crush the biscuits and add to the mix along with the nuts and raisins. Mix well.
Line a 22cm round baking tray (or similar container) with cling wrap and pour the mixture in. Cover and refrigerate until set.