Chocolate Digestive Ring Cake

Chocolate Digestive Ring Cake

1. Line a savarin mould or large baking tray with parchment.
2. If not using the mould, oil the outside of an 18cm/7” mixing bowl and place it upside down on the baking tray.
3. Put the biscuits into a bag or kitchen blender and crush them into small pieces.
4. Tip the biscuits into a mixing bowl.
5. Add the cranberries.
6. Gently melt the plain chocolate and butter, add it into the mixing bowl and stir until combined.
7. 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.
8. Leave until the chocolate has set.

Cake Decoration

1. De-mould the chocolate digestive ring and transfer it to a chopping board.
2. Select the fruits and nuts for the topping and lay them out on a plate, as you intend to place them on the cake.
3. Put the double cream into a saucepan and heat until almost boiling.
4. Remove from the heat, add the milk chocolate and stir until dissolved.
5. Leave to cool, stirring occasionally, for 5-10 minutes or until it starts to thicken.
6. Spread the chocolate all over the digestive ring cake.
7. Transfer the prepared fruit and nut decoration onto the cake, piece by piece.
8. Leave until set before slicing.