Chunky Chocolate Biscuit Cake

1. 1

   1. Lightly butter a 2 lb loaf tin. Combine the butter, syrup and chocolate in a bowl and melt in the microwave, or over a saucepan of gently simmering water.

2. 2

   2. Whiz the biscuits in a food processor to coarsely textured crumbs. Alternatively, pop the biscuits into a plastic bag and use a rolling pin.

3. 3

   3. Stir the crumbs into the melted chocolate mixture, raisins and hazelnuts. Mix well, spoon the mixture into the prepared tin and press down lightly.

4. 4

   4. Refrigerate until firm. This will keep in the fridge for up to two weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.