Be warned. This recipe is far too tasty. It’s so good that I’m not going to check the calorie content because I don’t want to be put off making/eating it! I don’t make this chocolate biscuit cake very often, just for special gatherings like Reader’s Group or Craft Group (or my son’s Junior Youth Club, like today) and it never fails to impress.
I prefer to make this chocolate biscuit cake using a good quality chocolate containing at least 80% cocoa solids, which makes a more dense, solid square, but if I am making it for children I’ll opt for the 50% cocoa solids chocolate, to appeal more to their tastes. Either way it’s fantastic.
The original recipe for this Konditor & Cook Chocolate Biscuit Cake comes from the Green & Black’s Chocolate Recipes book (2003). The Green & Black’s cookery book staff used to go to Konditor & Cook for their lunch each day and could barely resist the luxurious treat of the Konditor & Cook biscuit cake. I’ve adapted chef Gerhard Jenne’s recipe slightly over the years, preferring to cut the cake into small squares instead of slices as it is so incredibly rich. His recipe calls for 50 grams of glace cherries, most of which are supposed to end up in the cake with a few reserved to decorate the top. I like to include the full 50 grams in the cake and halve a further 50 grams, arranging them on the top of the cake so that every square will have half a shining ruby red cherry on top.
As this recipe is based on one beginning with the letter ‘K’ I am including it in May 2013’s Alphabakes challenge, hosted this month by Caroline Makes (alternately hosted by The More Than Occasional Baker). Alphabakes is a monthly food blogging challenge which asks us to bake something containing an ingredient or entitled with a word starting with a certain letter. This month the letter is K.
This is a versatile recipe which you can adapt by adding small quantities other dried fruits. For this particular recipe I’ve added 50 grams of dried mango which adds some extra chew and some magnificent mango flavour to each square.
This month Choclette and Chocolate Teapot‘s We Should Cocoa challenge is hosted by Shaheen from Allotment 2 Kitchen. This monthly challenge asks us to cook something combining chocolate with a special food ingredient and this month the ingredient is mango. I think the two flavours combine splendidly.
- 125 grams unsalted butter
- 75 grams golden syrup
- 200 grams dark chocolate
- 1 egg
- 50 grams digestive biscuits
- 50 grams whole walnuts
- 50 grams sultanas
- 50 grams dried mango, finely chopped
- 100 grams glace cherries
Prep time: Cook time: Total time: Yield: Makes 18 squares
Rhubarb Ripple Ice Cream with Hazelnut Oat Clusters
My aunt made it and it was meant to be for the second day of our holiday but i had to stop her bringing it out as over the 2 days there were only 4 pieces left… and i was the only one who knew where the cake was kept! it was delicious and i am definitely going to try making it myself!
Looks good to me! 🙂
I don’t know about the calorie content but I’m sure this must be three of your five a day! Thanks for sending it in to Alphabakes.
Wow – this looks spectacular! Chocolate biscuit cakes are amazing – so much more than the sum of their parts, and this one looks in a league of its own.
Thank you 🙂 it certainly doesn’t last very long! Devoured within hours!
This sounds fantastic. Like a cross between fudge and icebox cake. I’ll definitely have to try it!
Oh you should, it’s divine! 🙂
Splendid flavours, splendid entry Elizabeth. For all the amazing bakes I’ve made over the years, tiffin or refrigerator cake is still the one I find it hardest to resist. I try not to make it too often as it is very moreish, but as it must be at least a year since I made it, I think I’m due another bash. I’ve not made this one before, because I’ve always been a bit dubious about adding raw egg, but I guess it gets pasteurised by the warm chocolate mixture, so maybe I should just give it a go. Yours looks absolutely delightful, especially with the cheeky cherries perched on top.
I know what you mean – I was skeptical at first about the egg. The butter and golden syrup is boiled, so that’s really hot when the chocolate is added and the egg ends up pasteurized, so it’s ok. I’m glad you like my entry. 🙂
This looks superb – I love that Green and Blacks cookbook but everything in it always seems so rich that I rarely cook from it – definitely a special occasion recipe because it would be dangerous to just have it tempting me at home
It’s a fantastic cookery book indeed, but yes, I agree, very rich!