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
Sarah Butler
Recipe - Wexford St Aidans - Pettitts
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
6
Servings
Shop Ingredients
Makes 6 servings
Cadbury Dairy Milk Chocolate Fingers (114 g)
Best Value
3 for €5
€2.10€18.42/kg
SuperValu Irish Creamery Butter (454 g)
€3.59€7.91/kg
SuperValu Caster Sugar (1 kg)
€1.95€1.95/kg
Lindt Excellence 70% Cocoa Dark Chocolate Bar (100 g)
€4.25€42.50/kg
SuperValu Mini Marshmallows Pink And White (100 g)
€1.00€10.00/kg
Not Available
Not Available
Homecook White Chocolate Wonderbar (150 g)
€1.50€10.00/kg
Not Available
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.