Chocolate biscuit cake

Ingredients

• 300 g butter
• 200 ml golden syrup
• 300 g dark chocolate (good quality, at least 60% cocoa), broken into pieces
• 200 g digestive biscuits, roughly broken
• 250 g rich tea biscuits, roughly broken
• 100 g Maltesers
• 100 g mini marshmallows

Glaze

• 100 g dark chocolate (minimum 60% cocoa)
• 25 g unsalted butter
• 50 g icing sugar, sifted
• 75 ml double cream
• Hundreds and thousands or other sprinkles, to decorate

Setting time: at least 4 hours

Instructions

1. Grease and line a 20 cm (8 inch) round cake tin (preferably with a removable base, as this will make it easier to remove cake after it is set).
2. Melt the butter, syrup and chocolate in a pan over a low heat. Stir to make sure all the ingredients are well mixed together. Allow to cool a little before stirring through the biscuits, maltesers and marshmallows and stir well to combine evenly.
3. Spoon into the prepared tin. Level it on top and press down well to avoid air bubbles. Cover and leave in the fridge for at least 4 hours until solid and set.
4. Once the cake has almost set, make the glaze. Melt the chocolate and butter in a small pot; when melted, remove from the heat and whisk in the icing sugar and the cream.
5. Allow to cool until the mixture becomes thick enough to leave a figure of eight on the surface.
6. Remove set cake from the tin and place on a serving platter. Spread the glaze over the top of the cake, allowing some to drizzle down the sides. Decorate as desired then leave to set at room temperature before cutting.