Biscuit chocolate cherry cake
- Minutes to Prepare:
- Number of Servings: 16
Ingredients
Rich tea biscuits- 1 x 300g packetSingle cream light - 250mlChocolate - 250g to 300g (dark, milk or white)Condensed milk - 250ml Evaporated milk light- 100mlFrozen or canned cherries - around 200gOptional - 100ml cherry syrup (if the cherries are canned use that syrup) or skimmed milk.Optional - Vanilla or rum flavouring
1. All biscuits need to be broken to pieces (slightly bigger than crumbles) and placed in a bowl.
2. Next the chocolate should be melted using the bain-marie method. When chocolate starts melting gently whisk in the light single cream, followed by the condensed milk and lastly the light evaporated milk. Here is the time to add rum or vanilla flavouring if desired.
3. Line a 10x10x2 inch tray with cling film that covers generously the tray's edges.
4. Start adding half of the crushed biscuits in the tray and arrange them as flat as possible.
5. Arrange half of the cherries on top of the biscuit layer. If you want the biscuit layer to be moist then sprinkle it with some of the syrup from the canned cherries or skimmed milk.
6. Pour half the chocolate mixture carefully over the biscuits trying to cover all the surface.
7. Repeat the process with the leftover biscuits, cherries and chocolate.
8.Let it cool at room temperature for about 20 minutes then cover it with cling film or a sheet of aluminium foil and secure the cover in place with the edges of the cling film sheet underlying the composition.
9. Pop it in the fridge for at least 6 hours or best overnight.
To serve , flip over on a flat surface like a chopping board or cake plate. and carefully cut off the cling film. If you've chosen a square tray, cut in 16 squares and serve with fresh berries or whipped cream.
Serving Size: 16 portions
2. Next the chocolate should be melted using the bain-marie method. When chocolate starts melting gently whisk in the light single cream, followed by the condensed milk and lastly the light evaporated milk. Here is the time to add rum or vanilla flavouring if desired.
3. Line a 10x10x2 inch tray with cling film that covers generously the tray's edges.
4. Start adding half of the crushed biscuits in the tray and arrange them as flat as possible.
5. Arrange half of the cherries on top of the biscuit layer. If you want the biscuit layer to be moist then sprinkle it with some of the syrup from the canned cherries or skimmed milk.
6. Pour half the chocolate mixture carefully over the biscuits trying to cover all the surface.
7. Repeat the process with the leftover biscuits, cherries and chocolate.
8.Let it cool at room temperature for about 20 minutes then cover it with cling film or a sheet of aluminium foil and secure the cover in place with the edges of the cling film sheet underlying the composition.
9. Pop it in the fridge for at least 6 hours or best overnight.
To serve , flip over on a flat surface like a chopping board or cake plate. and carefully cut off the cling film. If you've chosen a square tray, cut in 16 squares and serve with fresh berries or whipped cream.
Serving Size: 16 portions
Nutritional Info Amount Per Serving
- Calories: 272.2
- Total Fat: 13.2 g
- Cholesterol: 3.1 mg
- Sodium: 30.5 mg
- Total Carbs: 33.1 g
- Dietary Fiber: 2.4 g
- Protein: 4.8 g
Member Reviews