Wednesday, April 4, 2007

For U Kids:Konditor & Cook Chocolate Biscuit Cake

Description:
Konditor & Cook is the place we go to each day for our lunch. We try to resist as it is a bit of a luxury, but those beautiful, minimalist, pale blue bags keep appearing at lunch-time. Now and again eyeing up the pastries proves to be too much and one of us, unable to resist the temptation, buys one. This recipe for Chocolate Biscuit Cake was kindly given to us by chef Gerhard Jenne. We promised him we would never try to make it on a bigger scale!

Ingredient:

  1. 125g (41/2 oz) unsalted butter
  2. 75g (3oz) golden syrup
  3. 200g (7oz) 72% Cooks' Chocolate, broken into pieces
  4. 1 egg
  5. 50g (2oz) digestive biscuits
  6. 50g (2oz) whole walnuts
  7. 50g (2oz) sultanas
  8. 50g (2oz) glacé cherries, reserving a few for decoration


Instruction:
Line the loaf tin with greaseproof paper or baking parchment and set aside.
Melt the butter and syrup together in a small saucepan over a gentle heat until they begin to boil.
Melt the chocolate in a heatproof bowl suspended over a saucepan of barely simmering water, then mix thoroughly with the butter and golden syrup.

Pasteurise the egg by beating it slowly and continuously into the hot chocolate mixture.
Break up the biscuits into large chunks; remember, they will be broken further when mixed, so don't make them too small.

Add the walnuts, sultanas and most of the cherries.
Pour the chocolate mixture on to the dry ingredients and mix together with a spatula or wooden spoon.
Press the mixture into the tin and decorate with reserved glacé cherries.
Leave to set in the fridge for about 4 hours. Remove from the fridge, peel off the paper and cut into slices or cubes.
Serve chilled.


HINT: To make this recipe more appealing to children, why not replace 100g of dark chocolate with milk chocolate?
Serves:
Makes: 10 large, very rich slices
Preparation time: 15 minutes Chilling time: 4 hours

1 comment:

Carolyn said...

This is great for vegans if you leave out the egg (doesn't seem to make much difference) and replace the butter with vegan sunflower spread. Oh and vegan digestives...