November 26, 2012

Chestnut Chocolate Biscuit Cake // White Chocolate + Chestnut Drizzle

Chocolate biscuit cake and I go way back. We're good buddies. I loved making it when I was younger. I  loved that I could make it all on my own and make it well. As a kid, it was such an awesome feeling to have 'mastered' a dessert. Ha, mastered! Sounds so serious!

Even now I still love chocolate biscuit cake. It is the best companion to a cup of tea or coffee. Oh, it goes really well with an ice cold glass of milk too. Its completely foolproof. Once you've got biscuits, butter, chocolate, a type of dried fruit and nut you are good to go. 

What's not to love about chocolate biscuit cake? It can be made at the last minute with whatever's in your house. Don't have nibbed almonds or raisins like I used? Never mind-use dried apricots/cranberries/pineapple or hazelnuts/walnuts/peanuts. You could add marshmallows too-there would be absolutely nothing wrong with that! Customise it to how your family will like it!

It can be as plain as you like or as extravagant as you wish. Since, its the holidays I added sweetened chestnut purée to mine. 'Chestnuts roasting on an open fire, Jack Frost nipping on your nose, Yuletide carols being sung by the choir...'. It's not Christmas yet!! Doesn't mean we can't be preparing some recipes for December!


Holly, x

In a bowl melt together the butter, chocolate, golden syrup and sweetened chestnut purée.

This is the sweetened chestnut purée I use-it comes in a 250g tin and can be bought at Fallon & Byrne.

In another bowl break up the biscuits and add the raisins and nibbed almonds.

Once the chocolate is melted pour it over the biscuits and...


...mix well.

Pour into a bread tin and allow to set in the fridge.

Recipe, 1 bread tin

100g Butter
275g Dark Chocolate, or Milk
2 Tablespoons Golden Syrup
1 250g Tin Sweetened Chestnut Purée
75g Raisins, or any dried fruit
75 Nibbed Almonds, or any nut
250g Digestive Biscuits

Line a bread tin with a layer of cling film.
In a bowl set over a pot of simmering water, melt the butter, chocolate, golden syrup and 200g chestnut purée-make sure the bowl doesn't touch the  water.
Lightly toast the almonds in a dry pan until golden.
In a bowl break up the biscuits and mix with the almonds and raisins.
When the chocolate is melted pour over the biscuits and mix well.
Pour into the lined bread tin and hit the tin against the worktop to remove any air bubbles.
Allow to set for 1-2 hours or overnight.


50g White Chocolate
50g Sweetened Chestnut Purée

Once the biscuit cake is set, remove the cling film and place on a plate.
Melt together the white chocolate and chestnut purée and drizzle over the top of the cake.
Allow to set for 10 minutes before cutting. 


  1. Oh Super idea! I have a tin of that chesnut puree that I lugged back from Paris last year so need to actually use it now! Think I will try this at the weekend!

  2. Excellent, so simple but its got the wow factor!Lemme know how you get on!