Christmas Chocolate Biscuit Cake Slab

INGREDIENTS

• 600g butter
• 400ml golden syrup
• 600g dark chocolate (good quality, at least 60% cocoa), broken into pieces
• 400g digestive biscuits, roughly broken
• 400g gingernut biscuits, roughly broken
• 150g dried cranberries
• 1 Terry’s Chocolate Orange, chopped
• 200g white chocolate, chopped

METHOD

1. Grease and line a 23cm x 30cm brownie 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, cranberries, Terry’s Chocolate Orange and stir well to combine evenly. Lastly add the chopped white chocolate.
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, remove from the tin, dust with icing sugar and cut into slices.