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Irish Chocolate Biscuit Cake

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Ingredients

Adjust Servings:
250 g Chocolate black 70%, or milk chocolate if you don't like dark one
250 g Butter
150 g Golden syrup
100 g Digestive biscuits semi-sweet biscuit from whole-wheat flour
100 g Shortbread
100 g Macadamia or other nuts
50 g Candied fruit
pinch Salt

Irish Chocolate Biscuit Cake

  • 25 мин
  • Serves 6
  • Easy

Ingredients

Directions

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This is another recipe I brought from my trip to Ireland, where this cake is served in cafes, sold at shops and made at home as it’s so simple and no-bake. It’s not that new for us though. Irish chocolate biscuit cake resembles our ‘chocolate sausage’. Similar desserts are popular in different countries, like Romania, where it’s called ‘chocolate salami’.

So, what’s so interesting about the Irish version?

Firstly, it uses golden syrup instead of condensed milk making the cake denser and more chocolate. It also adds some caramel note to it. If using dark chocolate, the taste will be super chocolate, just perfect for dark chocolate lovers.

Secondly, half of the biscuits it uses shortbread biscuits, the other half is digestive biscuits that contain whole-wheat flour. The biscuits are broken quite coarsely making the cake somewhat crispy. Irish cake with orange shortbread biscuits is also super delicious.

Thirdly, the cake is made in a loaf pan, so you don’t need to form a cylinder.

Various nuts, dried fruit, and other ingredients like zephyr and crispy chocolate balls like Maltesers etc. are often added.

In this recipe, I used macadamia nuts, dried cherries, and Maltesers.

P.S. Please use gluten-free cookies for gluten-free version of the recipe.

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Steps

1
Done

Break the biscuits into small pieces, coarsely chop the nuts.

2
Done

In a heavy-bottom saucepan melt the chocolate, butter, and golden syrup. Let chill.

3
Done

In a bowl, combine the nuts, dried fruit, and biscuits. Add the chocolate and salt. Mix well so the ingredients are completely covered in chocolate.

4
Done

Pour into the loaf pan lined with plastic wrap. Press the mixture down with to prevent any “air locks”. Smooth out the top and cover with plastic wrap. Refrigerate overnight.

5
Done

Done! Keep in the fridge or freeze for later. Cut right before serving.

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