Recipe: Chocolate Tiffin
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This cake involves no baking. It is hard to describe quite how delicious it is. All I can say is that you will not find a quicker route to chocolate heaven. Do use a high-quality cocoa powder if you can - it really makes a difference.
Preparation time 10 minutes plus 1 hour in the fridge.
● 4 tbsp golden syrup
● 125g butter
● 250g digestive biscuits
● 3 heaped tbsp good-quality cocoa powder
● 75g raisins
● 250g plain/dark chocolate
● Pour the syrup into a non-metallic bowl with the butter and melt in the microwave on full power for about 1½ to 2 minutes, or do it in a pan on the hob.
● While the butter and syrup are melting, put the biscuits in a plastic bag, seal it and bash them up but don't crumble them to a powder. The chunky bits are the best bits.
● Add the cocoa, raisins and biscuit to the melted butter and golden syrup. Pour the mix into a tin and spread it evenly, flattening it down as you go.
● Melt the chocolate in the microwave for 2 to 3 minutes (do it in 30 second increments as it will depend on the power of your microwave) or melt it in a bowl sitting on (but not touching) a saucepan of barely simmering water. Spread the melted chocolate evenly over the biscuit base and then put the dish in the fridge.
● The cake will be set and ready to eat within 1 hour. It keeps for several days in the fridge in an airtight container.
Adapted from 'My Daddy Cooks'