No Bake Chocolate Cake
Serves 12 INGREDIENTS:
375g rich tea biscuits
270g dark chocolate (70% cocoa solids)
150g butter
225g maple syrup
125g raisins or sultanas
120g pecans, chopped
For the chocolate ganache:
125g dark chocolate, 53% minimum cocoa solids, chopped
125g whipping cream
METHOD:
1. Line a 20cm cake tin with cling film.
2. Melt the butter, maple syrup and chocolate in a glass bowl suspended over a saucepan of simmering water and stir until smooth and all the ingredients have melted together.
3. Chop or break up the biscuits into small pieces and then add them to the chocolate mixture, followed by the chopped pecans and raisins. Stir well, making sure that all the ingredients are completely coated with the chocolate mixture. Then spoon the biscuit cake mixture into the prepared cake tin and use the back of a spoon to spread it out evenly. Then use a potato masher to press the mixture down evenly.
4. Next is the chocolate ganache. Put the broken chocolate into a bowl. Pour the whipping cream into a pan and bring it to a simmer. Pour the warm cream over the chocolate and mix well, stirring all the time until the chocolate has melted and you have a glossy and shiny ganache. Pour the chocolate ganache over the biscuit cake.
5. Place the chocolate biscuit cake in a fridge to cool and set for 2 hours.
