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Konditor and Cook Chocolate Cookie Cake

A community recipe by

Not tested or verified by

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This will take 4 hours to chill!


Serves: 10

  • ½ cup unsalted butter
  • ¼ cup golden syrup or light corn syrup
  • 7 ounces bittersweet chocolate
  • 1 egg
  • 4 graham crackers (cookies or Graham's crackers)
  • ½ cup walnuts
  • ¼ cup golden raisins
  • ⅓ cup candied cherries (reserving some for decoration)


Konditor and Cook Chocolate Cookie Cake is a community recipe submitted by Pollini and has not been tested by so we are not able to answer questions regarding this recipe.

  • Line the loaf pan with parchment paper or alternatively butter the pan. Set aside.
  • Melt the butter and syrup together in a small saucepan over a gentle heat until they begin to boil.
  • Melt the chocolate in a bowl over barely simmering water, and then mix thoroughly with the butter and syrup.
  • Pasteurize the egg by beating it slowly and continuously into the hot chocolate mixture.
  • Break up the biscuits into large chunks; remember they will be broken further when mixed so don?t make them too small.
  • Add the walnuts, golden raisins and cherries, but remember to reserve some cherries for decoration.
  • Pour the chocolate mixture onto the dry ingredients and mix together with a spatula or wooden spoon.
  • Press the mixture into the pan and decorate with the reserved cherries. Set in the fridge for 4 hours. Remove from the fridge, peel off the paper and cut into slices or cubes. Serve chilled.
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