Chocolate biscuit cake

I have made chocolate biscuit cake before, it's a classic. This one is slightly different - not necessarily vegan, and didn't add milk/cream. Approximately followed this recipe.

This turns out to be an excellent use-up recipe - it came to mind because I had a pack of biscuits I knew I wouldn't eat before they got old, and then some chocolate that was either too milky or I wasn't that into for another reason, and then some ends of packets of dried fruit and nuts got in there, the end of a pack of butter and a bit of coconut oil, even a few green tea biscuits (these last not entirely recommended)...

250 g / 8 oz biscuits (used mostly havrekiks = oat biscuits, recommended; and threw in a few green tea biscuits, not so recommended)
300 g / 10 oz chocolate (mix of milk and dark is OK, I favour the dark)
100 g / 3 1/2 oz butter (or margarine, or coconut oil)
150 g / 5 oz golden syrup
175 g / 6 oz dried fruit (used a mix of cranberries, chopped crystallized ginger, chopped apricots and raisins; all recommended)
60 g / 2 oz roughly chopped nuts (used a mix of pecans and hazelnuts; both recommended)

Line a 20 cm / 8 in square tin with cling film, leaving extra hanging over the edges. Put the biscuits in a bag and bash to pieces with a rolling pin.

Melt chocolate, butter and golden syrup together in a medium bowl (large enough for all ingredients) over a pan of hot water. When all is liquid and smooth, take the bowl off the heat and mix in the bashed biscuits, dried fruit and nuts. Spoon into the prepared tin and press down / level off. Let cool to room temperature, then put in the fridge for at least 1-2 hours. Then turn them out, peel off the cling film and cut into squares. Store in the fridge.


It is very rich so small pieces are sufficient. This makes a lot - a half quantity would be a good amount for our household. But I am thinking it should freeze well, so put about half in the freezer - let's see how that goes.

If I make this again, I think I'd try reducing the golden syrup, and using coconut oil instead of butter and less of that too - it is maybe a little too sweet for my taste; and starts to get a wee bit melty quite quickly when it comes to room temp.