Wednesday, August 6, 2008

Oh! Chocolate!

No Bake Chocolate Cake


200g milk chocolate, broken into pieces
100g plain chocolate (at least 60% cocoa solids), broken into pieces
110g unsalted butter
50g Billingtons Unrefined Dark Muscovado sugar
110g shortbread biscuits, broken into small pieces
110g glace cherries, halved
75g whole roasted hazelnuts
75g pecan nuts, roughly chopped
1 small packet white maltesers, crushed roughly
Chocolate mini eggs to decorate (optional)

How to Prepare
Melt the chocolate, butter and sugar in a bowl over a pan of simmering (not boiling) water or in a microwave oven. Leave to cool but not starting to set. Stir in the rest of the ingredients. Turn into an 18 cm round cake tin lined with non stick baking paper, pressing down gently. Decorate with chocolate mini eggs if using. Leave to set at room temperature until firm. Remove the cake from the tin and peel away the lining paper. Cut into thin slices to serve.

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