15 mins
+ waiting
Mum's Chocolate Crunch Cake
Recipe by Graham
Mum's Chocolate Crunch Cake was one of my favourite things when I was young... and, if I'm honest, it still is! It keeps fine for two or three days, so you can make it well in advance. Mum's Chocolate Crunch Cake is great as either a dessert with a little cream or simply as a snack with a cup of tea or coffee. It's ridiculously easy to make (there's no baking involved) and, if you have kids, you may wish to do double the quantities, because it won't last long once they've tasted it!
Mozzarella en Corrozza 
Muriel's Chicken Pot Pie Ingredients for Mum's Chocolate Crunch Cake
Currently displaying quantities in US Imperial Measurements
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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