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Chocolate Biscuit Cake

Our recipe

This wonderfully simple to make refrigerator cake works equally well with either milk or plain chocolate.

Servings

Ingredients

200 g	Digestive Biscuits
350 g	Condensed Milk
250 g	Chocolate
50 g	Butter

Method

1. Put the digestive biscuits into a clean bag and roughly break them up.
2. Put the butter and chocolate in a bowl and melt gently.
3. Mix in the condensed milk, stirring until combined.
4. Stir in the crushed biscuits.
5. Line a 500g/1lb bread tin with greaseproof or parchment.
6. Tip in the biscuit mixture, press into the corners and smooth the top.
7. Chill well until set.
8. Slice to serve.

Temperature & cooking time:

Dietary status:
Without Nuts, Vegetarian, Wholegrain, Organic.

Please note: Dietary status is a guideline only. If you have a food allergy, please check the suitability of your ingredients.