Small Batch Festive Chocolate Biscuit Cake
This rich, grown-up version of Rocky Road contains a 50/50 blend of milk and dark chocolate, alongside crumbled amaretti cookies, salted almonds and dried cranberries. The perfect, quick and easy, no-bake recipe for Christmas!
Servings 12 small pieces
Equipment
- 1 900g (2lb) loaf tin (21cm x 11cm x 7cm)
Ingredients
- 90 g milk chocolate, roughly chopped.
- 90 g dark chocolate, roughly chopped.
- 60 g unsalted butter
- 50 g golden syrup
- 70 g amaretti biscuits, broken up.
- 40 g roasted, salted almonds, roughly chopped.
- 30 g dried cranberries
To decorate:
- 15 g white chocolate, melted.
- Coarse sea salt, for sprinkling.
Instructions
- Line the tin with greaseproof paper and set aside.
- Place the milk and dark chocolate, unsalted butter and golden syrup into a small saucepan and set over low heat. Stir gently while the mixture melts together.
- Once the mixture is smooth and completely melted, remove from the heat immediately. Pour about 50g of the mixture into a small bowl for later.
- To the remaining chocolate mixture in the pan, add the crumbled amaretti cookies, the chopped almonds and the dried cranberries. Mix well to coat everything in the chocolate mixture.
- Tip the mixture into the prepared tin and smooth out into an even layer. Pour over the reserved chocolate mixture and smooth over to level out the surface.
- Drizzle the melted white chocolate all over the surface of the bars, then sprinkle with coarse sea salt.
- Place the bars into the fridge to chill for at least 3 hours, or until firm enough to slice. Remove from the tin and slice into 12 small pieces to serve. The bars will keep at room temperature, in an airtight container, for 4-5 days (though, if the weather is warm, I would recommend storing them in the fridge).