Sunday, 12 February 2012
One from the vault!
Mr Vander-Cave and I have been together for a very long time! We met when Madonna was the new next big thing, Paula Abdul had a singing career and permed big hair was 'de rigueur'. We are quite different in lots of ways, but opposites attract as they say. One of our biggest differences is chocolate preferences. He is a Galaxy man and I am a Dairy Milk woman. In a house full of chocaholics this is a real issue! My husband is so passionate about chocolate that he can convince even the most health conscience people that chocolate is a complete food with all major food groups accounted for. Ask him if you ever meet him, it is quite a spiel!
When we first moved in together nearly two decades ago a friend gave me this recipe for chocolate biscuit cake which became Mr Vander-Cave's favourite cake. I have been making it for him pretty regularly ever since. Over the years my baking has refined and my belief in quality ingredients cemented and so the recipe has been adjusted accordingly. I do believe that when baking simply it's the quality of the ingredients that make a good cake sublime. Being Mr V-C's favourite I have to make this cake topped with melted Galaxy, which is ok but I always feel it would taste even better if made with Dairy milk!
So before you start, choose you favourite chocolate for the topping and give it a go.
Chocolate biscuit cake
This recipe is in imperial measurements. (I did say it was old!)
You will need a baking tin measuring 18cm x 18cm. I use a silicone tin but if you haven't got one, line the tin with foil.
3oz unsalted butter
3tbsp golden syrup
3oz icing sugar
2tbsp good quality cocoa powder ( I use green and blacks )
9oz digestive biscuits (crushed)
8oz eating chocolate
Melt the butter and syrup together in a heavy based pan.
Remove from the heat, sift in the icing sugar and cocoa. Stir mixture well.
Stir in the crushed biscuits and Raisins.
Press the biscuit mixture in to the prepared tin and leave to cool in the fridge.
Melt the chocolate in a bowl set over a pan of barely simmering water.
Once completely melted pour and smooth over the biscuit base and return to the fridge until set.
Chop into pieces and enjoy!