Chocolate Raspberry Biscuit Cake

  • 250g pack digestive biscuits
  • 25g icing sugar, sifted
  • 150g dark chocolate, broken into pieces
  • 100g unsalted butter, plus extra for greasing
  • 75g pack honeycomb Pieces
  • 150g milk chocolate, broken into pieces
  • 200g raspberries

1. Place the biscuits in a large plastic food bag and roll with a rolling pin to crush finely. Mix with the icing sugar in a large bowl. Melt the dark chocolate with the butter over a gentle heat then add to the biscuits with 50g of the honeycomb pieces and mix thoroughly. Press firmly into a buttered 20 x 26cm swiss roll tin lined with baking parchment. Chill for 15 minutes until set.

2. Melt the milk chocolate in a basin set over a pan of simmering water (don't let the basin touch the water). Spread over the biscuit base and arrange the raspberries over the top, pressing them lightly into the chocolate. Scatter with the remaining honeycomb pieces. Chill until the chocolate has set then cut into squares. This cake improves with keeping for a day as the flavours develop.

Recipe courtesy of Waitrose

Rule the Kitchen with More Recipe Faves

White-Chocolate-and-Raspberry-Layer-Cake
White Chocolate and Raspberry Layer Cake
Time
40
Serves
12
Difficulty
Med
Tabasco<span class="trademark">&reg;</span> Spiked Chocolate Fondant
Tabasco® Spiked Chocolate Fondant
Time
9
Serves
4-6
Difficulty
-
White Chocolate and Rose Infused Cheesecake
White Chocolate and Rose Infused Cheesecake
Time
-
Serves
-
Difficulty
Easy
Dark Chocolate and Raspberry Tiered Cake
Dark Chocolate and Raspberry Tiered Cake
Time
80
Serves
55
Difficulty
-