Chocolate and ginger nut cake

Recipe from: 6/21/2000 12:00:00 AM
Ingredients 5
Servings 1


Serving Change
  • 600
    milk chocolate
  • 200
  • 60
    golden syrup
  • 400
    ginger biscuits, broken into small pieces
  • 200
    hazelnuts, toasted and chopped


Grease a cake pan, 20 cm in diameter and 8 cm deep. Melt 500 g chocolate, the butter and golden syrup in top of a double boiler over simmering water. Stir until smooth. Stir in ginger biscuits and 150 g hazelnuts. Press mixture into prepared cake pan. Melt remaining chocolate in top of double boiler and drizzle over biscuit mixture. Sprinkle with remaining nuts and leave to set. Dip a knife in hot water and run it around inner edge of pan to release cake, then transfer it to a plate. Serve, sliced, with strong coffee.

Read more on: dairy

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.