youtube pinterest twitter facebook instagram vimeo Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More recipes Recipe search

Chocolate Biscuit Cake

A community recipe by

Not tested or verified by Nigella.com

Print me

Introduction

This is sometimes referred to as fridge cake and was made with digestives but in this recipe it's been replaced by Italian Amaretti. But you could use whatever biscuit you like.

This is sometimes referred to as fridge cake and was made with digestives but in this recipe it's been replaced by Italian Amaretti. But you could use whatever biscuit you like.

Ingredients

Serves: 20

Metric Cups
  • 50 grams butter (plus extra for greasing)
  • 1 tablespoon caster sugar
  • 2 tablespoons cocoa powder
  • 1 tablespoon golden syrup
  • 250 grams amaretti biscuits (roughly broken)
  • 1¾ ounces butter (plus extra for greasing)
  • 1 tablespoon superfine sugar
  • 2 tablespoons unsweetened cocoa
  • 1 tablespoon golden syrup or light corn syrup
  • 8⅚ ounces amaretti cookies (roughly broken)

Method

Chocolate Biscuit Cake is a community recipe submitted by Glitters and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Grease the baking tray and line it with baking parchment.
  • Gently heat the butter, sugar, cocoa and syrup in a pan large enough to take all the ingredients. Fold in the biscuits and stir over the heat for about 1 minute.
  • Press the cake mixture firmly into the tray. It might be quite hot so use the end of a wooden spoon and not your fingers.
  • Chill for 2 hours before breaking into slices. This is best kept in the fridge so that it won't be too messy to eat with your hands.
  • Grease the baking tray and line it with baking parchment.
  • Gently heat the butter, sugar, cocoa and syrup in a pan large enough to take all the ingredients. Fold in the biscuits and stir over the heat for about 1 minute.
  • Press the cake mixture firmly into the tray. It might be quite hot so use the end of a wooden spoon and not your fingers.
  • Chill for 2 hours before breaking into slices. This is best kept in the fridge so that it won't be too messy to eat with your hands.
  • Tell us what you think

    What 1 Other has said

    • I had to double the chocolate sauce in this. However I did not use the biscuit mentioned but rich tree and ginger biscuits...not sure if this made a difference.

      Posted by Elizaclmn on 15th January 2015
    Show more comments