Festive Chocolate Biscuit Cake with Cranberries, Pistachios & Ginger
Prep time: 
Total time: 
Serves: 8 - 10 rich slices
 
Ingredients
  • 280g dark chocolate, broken into pieces
  • 175g unsalted butter, plus extra for greasing
  • 80g golden syrup
  • 1 large free range egg, lightly beaten
  • 275g ginger biscuits, bashed into large chunks
  • 85g shelled pistachios, roughly chopped
  • 75g dried cranberries
  • 75g crystallised ginger, roughy chopped
  • 2 tbsp cocoa powder, for dusting
Instructions
  1. Grease a 1kg loaf tin with butter then line with baking parchment.
  2. Combine the chocolate, butter and golden syrup in a large heatproof bowl suspended over a pan of simmering water, stirring gently until melted and smooth. Remove from the heat and allow to cool for 5 minutes.
  3. Slowly and continuously stir the beaten egg into the chocolate mixture to pasteurise it, then fold in the biscuits, pistachios, cranberries and ginger, making sure each piece is evenly coated in chocolate.
  4. Scrape the mixture into your prepared tin, smooth the surface flat then refrigerate until firm, 2 – 3 hours.
  5. When ready to serve, remove from the tin, peel off the parchment paper and dust with cocoa powder. Cut into thin slices – this cake is very rich!
Recipe by thelittleloaf at http://www.thelittleloaf.com/2016/11/14/festive-chocolate-biscuit-cake/