A super-fast recipe just in case you don’t have enough chocolate in your life this weekend. Fun to make with kids too. If you want to make it gluten-free then you can use gluten-free digestives – they work really well.
Easter Crunch Cake
- 200g 70% chocolate
- 100g butter
- 200g digestive biscuits
- 2 tbsp golden syrup
- 2 tbsp cocoa powder
- 200g mini eggs
- 50g dried cherries (optional)
- Line a 20cm x 20cm (8inch) baking tray (I use one with a loose bottom which is really helpful when getting the cake out of the tin) with foil or baking parchment – the liner needs to come up the sides of the tin.
- Break the chocolate into small pieces and put into a heatproof bowl with the butter. Put the bowl over a pan of water on a very low simmer and stir until the chocolate and butter are melted and the mixture is smooth a glossy. Take the bowl off the pan and leave to cool for a minute or two.
- Put the biscuits in a large bowl and smash them up, using the end of a rolling pin. Alternatively put the biscuits in a strong polythene bag, tie closed and bash with a rolling pin. Don’t reduce the biscuits to crumbs, you need smaller and larger pieces.
- Stir the syrup and cocoa powder into the melted chocolate, along with the broken biscuits and the 3/4 of the mini eggs and the cherries (if using).
- Put the mixture into your prepared baking tray and press down. Sprinkle the remaining mini-eggs over the cake and press them down a little.
- Refrigerate for at least an hour, then cut into 12-16 pieces. You will need a very sharp knife, so watch your fingers.
- This will keep for up to a week in an airtight tin. I tend to keep it in the fridge so it stays fairly firm.
Happy Easter to you all!