Chocolate Biscoff Chunks
I did call this chocolate biscoff cake, but why on earth is biscuit cake called cake. It’s not cake. Cake is something like, that your granny would hand you on a china plate, it’s like and fluffy and got cream, or a buttercream. It’s not biscuit dense. Anyway, this, this is delicious. it’s crunchy, but also smooth from the top layer of ganache + biscoff combo. It’s sweet (obviously) but with the little sea salt hit. it’s just bloody delicious.
If ever there was something I couldn’t love more, it’s biscoff. I just want to eat it everyday, I was going to write all day, but my body couldn’t handle that, jeez that would be a lot.
Anyway, there are the bars you want to make. They’ll be that easy recipe you come back to time and time again. You’ll make them for your family when you pop for a visit. You’ll make them for tea with friends when we can hang out in each others homes. I find it mad so many of my friends haven’t even seen my home yet. Like, my mum hasn’t even got to come visit me. I made these the other day, and I did have a nibble, but I sent them to my family. I love that I get to make delicious treats for them and send them down. I guess it’s a positive that we get to do things like that for people we love.
Cut them to: 16 slices
For the biscuit base:
150g butter
250g dark chocolate
150g milk chocolate
Pinch sea salt
4 tbsp golden syrup
150g biscoff biscuits
100g rich tea
For the topping:
150g dark chocolate
200g milk chocolate
25g butter
100g biscoff spread
100g biscoff biscuits
2 tsp sea salt flakes
Grease and line a 10” x 7” tin with parchment paper.
Melt the butter, chocolate, pinch sea salt and golden syrup together in a large bowl set over a saucepan of simmering water. Break up the biscuits and stir through. Don’t crush them, please do not crush them, I repeat.
Spread into the tin and pop into the fridge while you melt the chocolate for the topping. Melt the chocolate in a bowl with the butter in a microwave or over pot of simmering water. If you’re doing this in the microwave stirring in 30 second intervals. pour the chocolate over the top, swirl through the biscoff spread, arrange the biscoff biscuits onto this, sprinkle with the sea salt and chill until the chocolate has hardened. Is it just me or do you think of it full on chilling out in the fridge, like taking a rest, like you or I would in the sun on a bean bag, in bali, ok no, just me, never mind. Once it’s firm, about 2 hours, cut it up into about 16 rectangular chunks.
Who will you make these for? or will you even bother sharing? No Judgment here.
