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Chocolate and ginger nut cake

Recipe from: 6/21/2000 12:00:00 AM
Ingredients 5
Servings 8


  • 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.

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