Chocolate Biscuit Birthday Cake
A rich and indulgent chocolate tiffin, also known as biscuit cake or fridge cake. Studded with coconut and flavoured with coconut liqueur, this is a not overly sweet adult version of a children's classic.
- 125 g salted butter
- 350 g dark chocolate (70%)
- 1 tbsp golden syrup
- 1 egg
- 1 tbsp Stoli - chocolate coconut vodka (can use rum or other coconut liqueur)
- 200 g digestive biscuits
- 50 g coconut chips - toasted
- 50 g pecans - toasted and roughly chopped
- 150 g milk chocolate 40%
- 25 g salted butter
- 2 tbsp Stoli or other coconut liqueur
Melt the butter, chocolate and syrup in a pan over gentle heat. Stir until melted.
Remove from the heat and beat in an egg whilst the mixture is still warm to pasteurise it.
Stir in the Stoli.
Place the biscuits into a large mixing bowl and bash them with the end of a rolling pin until they are a mixture of varying size pieces and crumbs.
Add the coconut chips and pecans.
Pour the chocolate mixture over the top and stir until just combined.
Press into a 1 kg (2lb) silicone loaf tin or lined tin using the back of a spoon making sure the mixture is smooth (ish) and level on top.
Leave in the fridge or cool place to set for 3-4 hours or overnight.
Place all ingredients into a pan and melt over a gentle heat. Remove from the heat and stir until smooth.
Allow to cool a little and when thick enough, pour over the cake allowing some to dribble down the sides.
Decorate with toasted coconut chips.
No cooking required, but a few hours setting time is needed. Adapted from Homemade Memories by Kate Doran