No Bake Chocolate Cake
Perhaps not a cake in the truest sense, these seriously chocolatey squares are made by melting the ingredients together rather than baking.
Preparation: 15 minutes + 10 minutes cooling and 2–3 hours chilling
- 100g Butter
- 100g Dark Chocolate (70% Cocoa), broken into pieces
- 100g Milk Chocolate (32% Cocoa), broken into pieces
- 3 tbsp Golden Syrup
- 150g Malted Milk Biscuits
- 50g Pistachios, halved
- 135g Maltesers
- 100g mini pink and white Marshmallows
- Put the butter, dark and milk chocolate and golden syrup in a large mixing bowl and set it over a saucepan of gently simmering water. Leave until melted, stirring only occasionally.
- Meanwhile, cut a square of non-stick baking paper a little larger than a shallow 20 cm cake tin, snip into the corners diagonally then press the paper into the tin so that the base and sides are lined.
- Break the biscuits into rough pieces with your fingertips and stir into the chocolate mixture with the pistachios, if using.
- Take the bowl off the heat and allow to cool for 10 minutes or so.
- Stir the Maltesers and marshmallows into the chocolate mixture then spoon into the lined tin and press into an even layer.
- Chill in the fridge for 2–3 hours until firm, then lift the paper from the tin, cut the cake into small squares and lift off the paper to serve.
Don't be tempted to stir the Maltesers and marshmallows into the hot chocolate mix along with the biscuits or the chocolate will fall off the sweets and the marshmallows will melt and lose their shape.
This recipe is from Chocolate Success published by Simon & Schuster in 2011.