Alas there was a flaw in my plan. I had no eggs. Cake-baking was clearly off for the day. I'm afraid I was not of the 'whizzing round to the shop' inclination on that particular day. I tried to put the cake idea to the back of my mind and get on with something more 'useful'. But the sweet craving was still there. I headed back to the kitchen and stuck my hand into the biscuit jar where I pulled out a digestive biscuit. It did virtually nothing to satisfy the craving. I needed something far more wicked.
And then it struck me. Chocolate. Biscuit. Cake. Of course. This delicious 'cake' is set in the fridge and was a childhood baking favourite as it was so easy and quick to make. I decided that the Maya Gold chocolate with its hint of orange would make a subtle twist on the old favourite.
For my birthday, I was given a Green and Blacks Chocolate Recipe Book and seemed to remember spotting a rather good recipe for this treat from fabulous bakery Konditor and Cook. For those yet to discover the joys of K&C, I urge you to wait no longer. Their shops are sheer heaven for cake and bake lovers like yours truly. You can visit their website for more info though I don't think the site does them justice in the slightest. The best thing I ever saw in the Waterloo branch was a box of their 'magic cakes' - these are small cubed individual cakes piped with messages (Happy Birthday etc). When placed together the cakes spelled out 'Will you Marry Me?'. Genius. A proposal AND 15 cakes to enjoy. What could be better?!
Anyway, enough of all this and onto the matter in hand. After all, I did say I was in a hurry for this cake, didn't I? To cut a long story short, I based the recipe on theirs but as I had no eggs, I omitted the egg. I also left out the nuts and cherries - I'm just not a huge fan.
The bad news? You have to wait four hours for it to set. But, oh my, is it worth it when you take the first bite. Not exactly the healthy option, obviously. I can almost feel the arteries clogging as I eat it. But oh so delicious in small quantities!
Maya Gold Chocolate Biscuit Cake
Ingredients (makes around 10 small, thin slices)
125g unsalted butter
200g Maya Gold chocolate (or plain good quality dark chocolate)
75g golden syrup
100g digestive biscuits
1. Line a small loaf tin with cling film or baking parchment
2. Melt the butter and syrup in a small pan and heat until just boiling.
3. Melt the chocolate over a pan of simmering water (or in the microwave).
4. Mix the chocolate and buttery syrup together.
5. Crush the biscuits but not too small as they break up further whilst mixing.
6. Add biscuits and sultanas to the mixture. Mix.
7. Pour mixture into the lined container, smooth over the top and when cool, place in the fridge for at least 4 hours to set.
Notes -Do add walnuts and glacé cherries if you like - they are traditional, I just don't like them. The cherries look good as decoration on the top.
This is VERY rich indeed. Small slices only are needed and it is a very adult version of this childhood classic.
This needs to be kept in the fridge if to keep a firm texture.