Vegetarian food blog featuring nourishing home cooked recipes, creative baking and luscious chocolate.

Kondito & Cook Chocolate Biscuit Cake

No Bake | 1st June 2013 | By

Well, that temptress Tango Like Raindrops from Elizabeth’s Kitchen Diary, made this chocolate biscuit cake for We Should Cocoa last month and I just couldn’t resist. If you haven’t seen the mango round-up yet, do take a look.

I have seen the recipe many a time in my copy of Green and Black’s Unwrapped, but was always put off by the use of a raw egg. However, when I thought about it, I realised the egg should be pasteurised by the heat of the chocolate mixture and indeed when I read the recipe properly, that is exactly what it says. I decided to use cranberries and ginger rather than cherries and add a little Amaretto to the mix. I also used my newly created dandelion honey rather than golden syrup. Other than that, I pretty much followed the recipe!

This is how I made

Chocolate Biscuit Cake

  • Melted 125g unsalted butter in a medium size pan over low heat with 3 tbsp dandelion honey and 200g dark chocolate (G&B 70%).
  • Beat in a medium egg until well incorporated.
  • Added a slug of Amaretto
  • Added 100g of roughly broken digestive biscuits (should have been 50g, but I do like digestives in tiffin).
  • Stirred in 50g whole walnuts, 50g raisins, 25g died cranberries and 25g crystallised ginger.
  • Poured into a lined 20 cm sq tin and placed in the fridge to set for three hours.
  • Cut into 16 squares.

This should come with a serious health warning: it is very addictive and if you have as little willpower as I do, a locked fridge might be a good idea. Despite it’s deliciousness, it was messy to eat with a very soft texture which melted all over our hands. I’m glad I’ve finally tried making tiffin with an egg, but I think I will stick to my firmer and egg fee version in the future.