SuperValu Recipe Ideas | Quick and Easy Recipes

Christmas Chocolate Biscuit Cake

This Christmas Chocolate Biscuit Cake will have you hiding a sneaky slice from the family to enjoy. In the realm of festive desserts, few creations rival the show-stopping magnificence of Baked Alaska.

Sarah Butler

Recipe - SuperValu Online

Christmas Chocolate Biscuit Cake

Prep Time30 Minutes

Servings6

Cook Time30 Minutes

Ingredients

300g chocolate fingers

120g butter

120g golden caster sugar

240g dark chocolate, chopped

70g SuperValu Pink & White Mini Marshmallows

120g dark chocolate

120ml cream

50g white chocolate, melted

Red sweets

Green icing

Directions

Butter and line a small metal dome-shaped bowl with baking paper.
Roughly cut up the chocolate fingers to about 1/2 inch pieces.
Beat the butter and sugar together until pale and fluffy.
Melt the chocolate and mix it into the butter and sugar mixture.
Add 2 tbsp warm water, marshmallows, and the broken chocolate fingers to the mixture, combine.
Spoon the mixture into the prepared bowl and press down to create an even texture and refrigerate for 30 minutes.
To make the ganache, in a saucepan on medium heat, break the chocolate into the cream and melt. Allow to cool and thicken before pouring over the cake.
Once set, carefully pour the white chocolate on top and allow it to fall over the sides and decorate with fresh holly! Or use icing and sweets to replicate in an edible form.

30 minutes

Prep Time

30 minutes

Cook Time

Servings

Shop Ingredients

Makes 6 servings

300g chocolate fingers

Cadbury Dairy Milk Chocolate Fingers (114 g)

Best Value

3 for €5

Add Cadbury Dairy Milk Chocolate Fingers (114 g) to Favourites.Add Cadbury Dairy Milk Chocolate Fingers (114 g) to Favourites.

€2.10€18.42/kg

120g butter

SuperValu Irish Creamery Butter (454 g)

Add SuperValu Irish Creamery Butter (454 g) to Favourites.Add SuperValu Irish Creamery Butter (454 g) to Favourites.

€3.39€7.47/kg

120g golden caster sugar

Gem Golden Caster Sugar (1 kg)

Add Gem Golden Caster Sugar (1 kg) to Favourites.Add Gem Golden Caster Sugar (1 kg) to Favourites.

€3.10€3.10/kg

240g dark chocolate, chopped

Lindt Excellence 70% Cocoa Dark Chocolate Bar (100 g)

Add Lindt Excellence 70% Cocoa Dark Chocolate Bar (100 g) to Favourites.Add Lindt Excellence 70% Cocoa Dark Chocolate Bar (100 g) to Favourites.

€4.25€42.50/kg

70g SuperValu Pink & White Mini Marshmallows

SuperValu Mini Marshmallows Pink And White (100 g)

Add SuperValu Mini Marshmallows Pink And White (100 g) to Favourites.Add SuperValu Mini Marshmallows Pink And White (100 g) to Favourites.

€1.00€10.00/kg

120g dark chocolate

Not Available

120ml cream

SuperValu Fresh Cream (250 ml)

Add SuperValu Fresh Cream (250 ml) to Favourites.Add SuperValu Fresh Cream (250 ml) to Favourites.

€1.39€5.56/l

50g white chocolate, melted

Homecook White Chocolate Wonderbar (150 g)

Add Homecook White Chocolate Wonderbar (150 g) to Favourites.Add Homecook White Chocolate Wonderbar (150 g) to Favourites.

€1.50€10.00/kg

Red sweets

Not Available

Green icing

Not Available

Directions

Butter and line a small metal dome-shaped bowl with baking paper.
Roughly cut up the chocolate fingers to about 1/2 inch pieces.
Beat the butter and sugar together until pale and fluffy.
Melt the chocolate and mix it into the butter and sugar mixture.
Add 2 tbsp warm water, marshmallows, and the broken chocolate fingers to the mixture, combine.
Spoon the mixture into the prepared bowl and press down to create an even texture and refrigerate for 30 minutes.
To make the ganache, in a saucepan on medium heat, break the chocolate into the cream and melt. Allow to cool and thicken before pouring over the cake.
Once set, carefully pour the white chocolate on top and allow it to fall over the sides and decorate with fresh holly! Or use icing and sweets to replicate in an edible form.