Method
Step 1:
Melt the chocolate, butter and sugar in a bowl over a pan of simmering (not boiling) water or in a microwave oven.
Step 2:
Stir in the rest of the ingredients.
Step 3:
Turn into a 18cm round cake tin lined with non stick baking paper, pressing down gently. Leave to set at room temperature until firm.
Step 4:
Once fully cooled and set, remove the cake from the tin and peel away the lining paper. Cut into thin slices and serve.
Ingredients
MetricImperial
- 200g Milk chocolate chips (broken into pieces)
- 100g Dark chocolate (60% cocoa solids, broken into pieces)
- 110g Butter (unsalted)
- 50g Unrefined dark muscovado sugar
- 110g Shortbread biscuits (broken up)
- 110g Glacé cherries
- 75g Hazelnuts (whole, roasted)
- 75g Pecan nuts (roughly chopped)
- 1 Maltesers (small pack, roughly chopped)
Recipe Reviews
This is an amazing recipe! I don't know what I would of done without it.
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Ingredients
MetricImperial
- 200g Milk chocolate chips (broken into pieces)
- 100g Dark chocolate (60% cocoa solids, broken into pieces)
- 110g Butter (unsalted)
- 50g Unrefined dark muscovado sugar
- 110g Shortbread biscuits (broken up)
- 110g Glacé cherries
- 75g Hazelnuts (whole, roasted)
- 75g Pecan nuts (roughly chopped)
- 1 Maltesers (small pack, roughly chopped)