READY IN
15 mins
+ waiting
15 mins
+ waiting
Preparation Time: 15 Minutes + waiting
Ingredients for Mum's Chocolate Crunch Cake
If you are not familiar with any ingredients, please check our International Cooking Terms page.
Currently displaying quantities in US Imperial Measurements
to serve 4:
2 oz
butter
1 oz
sugar
1 tablespoon
golden syrup (or maple syrup)
1 tablespoon
cocoa powder (or drinking chocolate)
8 oz
plain biscuits
5 oz
plain chocolate
How to Cook Mum's Chocolate Crunch Cake
- Gently melt the butter, sugar and syrup together in a pan (do not allow to boil) then stir in the cocoa powder or drinking chocolate. Break the biscuits into small pieces and add them to the pan. Mix well then press the ingredients into a greased cake tin (preferably one with a removable bottom, or a springform tin).
- Leave overnight to set (I leave mine in the fridge, but it's not essential). Next day, melt the chocolate gently in a pan (or microwave) and spread it over the crunch cake. Leave in the fridge for an hour for the chocolate to set.
GRAHAM'S HOT TIP:
If you are planning using Mum's Chocolate Crunch Cake as a dessert, you can add 15-20 glacé cherries cut in half.
Reviews of Mum's Chocolate Crunch Cake
January 15 2015 The kids absolutely rave over this. I have to make it at LEAST once a week (and often twice). It's too simple to fail ! saxon (6 reviews) |
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