Recipe: Nutty chocolate biscuit cake

Make Easter extra special this year with this nutty chocolate biscuit cake recipe

Whether you’re hosting Easter this year or don’t want to show up to celebrations empty handed, this no-bake treat is both decadent and easy to make.

Slices of indulgent chocolate studded with pieces of biscuit, three types of crunchy nuts and bits of soft and chewy marshmallow. For this recipe, we’re using Butlers Chocolate, but but you can customise your own depending on your chocolate preference. It’s the ideal recipe to save down and use time and time again for birthday parties, bake sales and everything in-between.

Serves 12-24 (depending on serving size)

Ingredients

• 200g Butlers 70% Dark Chocolate Bar, roughly broken

• 200g Butlers 40% Milk Chocolate Bar, roughly broken

• 150g unsalted butter

• 265g condensed milk

• 100g rich tea biscuits

• 100g digestive biscuits

• 50g marshmallows (large or mini)

• 50g pecan nuts, toasted

• 50g hazelnuts, toasted

• 50g walnuts

To finish

• 50g Butlers 70% Dark Chocolate Bar, to drizzle (optional)

Method

1. Line a 2lb loaf tin with parchment paper
2. Melt together milk and dark chocolate, butter and condensed milk in a heat resistant bowl set over a pot of barely simmering water, stir occasionally
3. Roughly break up biscuits into a large bowl
4. If using large marshmallows, use clean scissors to cute each into four pieces, add to biscuits, otherwise add mini marshmallows 
5. Add nuts and toss everything together
6. Spread a large spoonful of melted chocolate mixture into the bottom of the lined tin
7. Reserve a large spoonful of chocolate mixture then pour the rest of the chocolate mixture into the dry ingredients
8. Toss together until all the dry ingredients are coated
9. Spoon mixture into the loaf tin, pressing down firmly with the back of a strong spoon between spoons to make sure the mixture is compact, without air gaps
10. Once all the mixture has been pressed into the tin, spread the reserved chocolate mixture over the top and smoothen
11. Press a piece of parchment paper over the top then refrigerate until set, at least 4 hours 
12. Before serving, peel off parchment paper from surface then turn out from tin and peel away remaining parchment paper (Tip: It helps to use your thumbs to press firmly in the middle of the base of the tin, now facing up, to help release the airlock so that the chocolate biscuit cake slides out of the tin)
13. Melt 50g of the dark chocolate in the microwave in short 10-20 second bursts, removing from the microwave when there are still a few pieces of chocolate left whole. Stir until residual heat has melted the remaining chocolate
14. Drizzle melted chocolate over the chocolate biscuit cake, leave to set before serving
15. Best kept in an airtight container in the fridge

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