Chocolate Biscuit Cake Fruits
An easy no-bake dessert combining rich chocolate ganache with a biscuit base and delightful dried fruits, perfect for any occasion.
Ingredients
Main Ingredients
- 500 g Rich Tea biscuits (or similar plain biscuits)
- 200 g Unsalted Butter, melted
- 100 g Caster Sugar
- 4 tbsp Cocoa Powder
- 4 tbsp Milk
- 1 tsp Vanilla Extract
- 300 g Dark Chocolate (at least 70% cocoa solids), broken into pieces
- 300 ml Double Cream
- 2 tbsp Golden Syrup
- 200 g Mixed Dried Fruit (raisins, sultanas, cranberries, etc.)
- 50 ml Brandy or Orange Juice (optional, for soaking the fruit)
- Icing Sugar, for dusting (optional)
- Fresh Berries (strawberries, raspberries, blueberries), for decoration (optional)
- Edible Gold Leaf, for decoration (optional)
Instructions
Preparation
- Start by placing the mixed dried fruit in a bowl. Pour the brandy (or orange juice) over the fruit and cover it. Let this soak for at least 2 hours, or overnight if possible.
- Take the rich tea biscuits and place them in a large ziplock bag. Bash them with a rolling pin until you achieve a mixture of fine crumbs and slightly larger pieces.
- In a saucepan, melt the unsalted butter until it becomes completely liquid.
- In a large mixing bowl, combine the crushed biscuits, caster sugar, and cocoa powder, mixing thoroughly.
- Pour the melted butter, milk, and vanilla extract into the dry ingredients and mix until well combined.
- Introduce the carefully drained dried fruit into the biscuit mixture and stir until evenly distributed.
- Line the base of an 8-inch (20cm) springform tin with baking parchment.
- Spoon the biscuit mixture into the prepared tin. Pack it tightly and evenly into the bottom.
- Cover the tin with cling film and refrigerate for at least 2 hours, preferably overnight.
Making the Ganache
- In a saucepan, heat the double cream until it just reaches a simmer.
- Remove from heat and add the broken dark chocolate and golden syrup, letting it sit.
- Stir the mixture until the chocolate is completely melted and smooth.
- Let your ganache cool for about 10-15 minutes to thicken slightly.
- Pour the ganache over the chilled biscuit base, smoothing it out evenly.
- Return the cake to the refrigerator to set for at least 4 hours or overnight.
Decoration
- Once set, remove the cake from the tin and dust with icing sugar, add fresh berries or edible gold leaf if desired.
Notes
Store leftovers in the refrigerator, covered tightly, for 3-5 days. For longer storage, wrap individual slices and freeze for up to a month.