Chocolate Digestive Ring Cake
- Line a savarin mould or large baking tray with parchment.
- If not using the mould, oil the outside of an 18cm/7” mixing bowl and place it upside down on the baking tray.
- Put the biscuits into a bag or kitchen blender and crush them into small pieces.
- Tip the biscuits into a mixing bowl.
- Add the cranberries.
- Gently melt the plain chocolate and butter, add it into the mixing bowl and stir until combined.
- Tip the mixture into the savarin mould spreading it out evenly and smoothing the top. Alternatively tip it onto the baking tray, pressing and shaping it into a circle around the inverted bowl.
- Leave until the chocolate has set.
- De-mould the chocolate digestive ring and transfer it to a chopping board.
- Select the fruits and nuts for the topping and lay them out on a plate, as you intend to place them on the cake.
- Put the double cream into a saucepan and heat until almost boiling.
- Remove from the heat, add the milk chocolate and stir until dissolved.
- Leave to cool, stirring occasionally, for 5-10 minutes or until it starts to thicken.
- Spread the chocolate all over the digestive ring cake.
- Transfer the prepared fruit and nut decoration onto the cake, piece by piece.
- Leave until set before slicing.
Savarin ring mould or large baking tray, parchment paper, 18cm/7” mixing bowls and saucepan.