Featured Post

Annual Cleanse

     As soon as the Christmas decorations are down it's time to start thinking about Marmalade!  In January Seville oranges come to Ir...

7.8.13

Chocolate Crunch! circa 2013!

-->
Chocolate biscuit cake

150g milk chocolate
150g dark chocolate
150g butter
2tbs golden syrup
250g rich tea biscuits
12 marshmallows

Line a 30cmx18cm Swiss roll tin with baking parchment.
Break the chocolate into pieces and put them into a glass or metal bowl.
Put 6 cm of hot water in to a saucepan, put the saucepan on to a low heat and place the bowl on top.
Stir the chocolate, butter and syrup until they have melted together. Turn off the heat.
Put the biscuits into a plastic bowl and crush them with a rolling pin, not too fine leave some large pieces.
Stir the broken biscuits and marshmallows into the melted chocolate mix.
Pour the mixture into the Swiss roll tin and smooth the mixture out to fill the tin.
 Decorate with 50g of melted dark, 50g of melted milk & 50g of melted white chocolate a la Jackson Pollock!
Chill till cold and cut into slices.



Add the butter cut into chunks and the golden syrup. 

Put 6 cm of hot water in to a saucepan, put the saucepan on to a low heat and place the bowl on top.
Stir the chocolate, butter and syrup until they have melted together. Turn off the heat.





Stir the broken biscuits and marshmallows into the melted chocolate mix.
Pour the mixture into the Swiss roll tin and smooth the mixture out to fill the tin.

Stir the broken biscuits and marshmallows into the melted chocolate mix.
Pour the mixture into the Swiss roll tin and smooth the mixture out to fill the tin.



Slightly out of focus!




 Decorate with 50g of melted dark, 50g of melted milk & 50g of melted white chocolate a la Jackson Pollock!
Chill till cold and cut into slices!