If like me you are new to the world of food blogging, may I introduce you to the expert Julia Parsons and her blog asliceofcherrypie.com, voted in the top fifty of the world’s best food blogs by Times Online. It was here that I came across a fun little competition called ‘In The Bag‘. In a nutshell, the idea is to come up with a recipe with the 3 ingredients given, this month being chocolate, nuts and cream. Being short on time over the festive period I went for a quick and easy option of adapting my chocolate biscuit cake recipe. I must say I am thrilled with the result! I have turned a very basic kids’ favourite into an indulgent adult treat! It is an amalgamation of different textures with the slightly crisp biscuit base, the soft ganache on top and then little hidden surprises of chewy fruits and crunchy nuts.
450g digestive biscuits
3 rounded tablespoons cocoa powder
200g unsalted butter
2 tablespoons caster sugar
2 tablespoons golden syrup
50g dried cherries
- Grease and line an 11″x7″/27cmx17cm tin (or whatever you have of a similar size)
- In a food processor, blitz up the biscuits with the cocoa powder to a fine crumb.
- Add the cherries and cranberries and pulse the food processor a few times to chop them slightly.
- Add the pistachios to the food processor and pulse a few more times. Do not overblitz as you want the nuts and fruit to remain chunky.
- Melt the butter, sugar and golden syrup together in a microwave or in a saucepan.
- Mix the butter and biscuit mixture together.
- Press the mixture into the tin evenly.
- Place the tin in the fridge.
- Meanwhile break up the chocolate into a heatproof bowl.
- Bring the double cream to the boil before whisking it onto the chocolate.
- Continue whisking until all the chocolate is melted and the mixture is glossy and smooth.
- Remove the tin from the fridge and pour the chocolate mixture evenly over the biscuit base.
- Return to the fridge to set.
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