Chilled Chocolate Biscuit Cake recipe
information
Preparation time: 15 min, plus 2 hr chilling, Cooking time: 5 min, Cals per serving: 464
ingredients
125 g (4 oz) butter, chopped plus extra for greasing
150 g (5 oz) plain chocolate, broken into pieces
250 g (9 oz) paneforte, finely chopped
100 g (3 1/2 oz) cantuccini biscuits or, Rich Tea biscuits finely chopped
2 - 3 tbsp Amaretto, rum or brandy
ice cream to serve
150 g (5 oz) plain chocolate, broken into pieces
250 g (9 oz) paneforte, finely chopped
100 g (3 1/2 oz) cantuccini biscuits or, Rich Tea biscuits finely chopped
2 - 3 tbsp Amaretto, rum or brandy
ice cream to serve
method
1. Grease and baseline an 18 cm (7 in) square cake tin. Place the butter and chocolate in a heatproof bowl over a pan of simmering water. Stir until melted, then set aside.
2. In a large bowl, mix together the paneforte, cantuccini biscuits and liqueur. Add the chocolate mixture and stir to coat the cake and biscuits well. Pour the mixture into the cake tin and chill for at least 2 hours. Cut into wedges and serve with ice cream.
Freezing: Complete the recipe but do not cut.Wrap and freeze.
To use: Thaw at cool room temperature for 4 hours. Cut into wedges to serve.
2. In a large bowl, mix together the paneforte, cantuccini biscuits and liqueur. Add the chocolate mixture and stir to coat the cake and biscuits well. Pour the mixture into the cake tin and chill for at least 2 hours. Cut into wedges and serve with ice cream.
Freezing: Complete the recipe but do not cut.Wrap and freeze.
To use: Thaw at cool room temperature for 4 hours. Cut into wedges to serve.
serving amount
serves: 6
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more information
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