Preheat your oven to 150°C. Grease a 25cm x 15cm (or similar) rectangular tin and line the base with baking paper. Place the digestive biscuits in a freezer bag and use a rolling pin to crush them into crumbs. (You could also pulse them in a food processor for a few seconds.)Tip the biscuits crumbs into a small bowl. Melt the butter, then mix this into the crumbs. Gently press the crumbs onto the base of the tin in an even layer. Set aside in the fridge.Place the dark chocolate and butter in a saucepan over a low heat. Stir continuously until the butter and chocolate have almost melted, then remove from the heat and whisk until smooth.Whisk the eggs, egg yolk and sugar together until pale and thick. Gently fold the chocolate mixture into the egg mix. Add the macadamias, cranberries and white chocolate and fold these in.Pour the chocolate mixture into the tin. Bake in the oven for 20-25 minutes. The top should be dry but the middle should still be a bit wobbly. Take the tin out of the oven and leave to cool, then refrigerate for a few hours until the chocolate has set.Carefully tip the chocolate slab out of the tin. Cut into squares and dust with cocoa powder. Serve at room temperature.Recipe reprinted with permission of Cupcakes & Couscous. To see more recipes, please click here.To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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