Chocolate Biscuit Cake

INGREDIENTS

• 300g butter
• 200ml golden syrup
• 300g dark chocolate (minimum 60% cocoa), broken into pieces
• 250g Rich Tea biscuits, roughly broken
• 200g Digestive biscuits, roughly broken
• 100g Maltesers
• 100g mini marshmallows

For the glaze:

• 100g dark chocolate (minimum 60% cocoa), broken into pieces
• 25g unsalted butter
• 50g icing sugar, sifted
• 75ml double cream
• Sprinkles, to decorate

METHOD

1. Grease and line a 20 cm/8" round cake tin.
2. Melt the butter, syrup and chocolate in a pan over a low heat. Stir to make sure all the ingredients are well mixed together. Allow to cool a little before stirring through the biscuits, Maltesers and marshmallows and stir well to combine evenly.
3. Spoon into the prepared tin. Level it on top and press down well to avoid air bubbles. Cover and leave in the fridge for at least 4 hours until solid and set.
4. Once the cake has almost set, make the glaze. Melt the chocolate and butter in a small pot, when melted, remove from the heat, whisk in the icing sugar and the cream.
5. Allow to cool until the mixture becomes thick enough to leave a figure of eight on the surface. Pour over the cake, decorate with sprinkles and leave to set at room temperature before cutting.