Salted Caramel Easter Chocolate Biscuit Cake
Ingredients
- 210 g Butter
- 100 g Brown sugar
- 100 ml Cream
- 1 tsp Sea Salt flakes
- 200 g Dark chocolate chopped
- 140 g Milk chocolate chopped
- 3 tbsp Honey
- 225 g Digestive biscuits
- 150 g Easter mini eggs
- 75 g Maltesers or similar
- 50 g mini Marshmallows
- 50 g White Chocolate chopped
Method
- Place a saucepan over medium heat, add 100g of butter, brown sugar and cream and bring to the boil. Simmer for 4-6 minutes until the mixture has combined into a caramel. Remove from the heat, add the salt flakes and leave to cool.
- In the meantime, Line an eight inch/23cm round cake tin with a double layer of cling film or parchment paper.
- Place 110g of butter, dark chocolate, milk chocolate and honey into a large bowl and place over a saucepan of simmering water.
- When the chocolate mixture has thoroughly melted, add in the biscuits, smarties, half of mini Easter eggs and half of the mini marshmallow. mix well.
- Pour the chocolate and biscuit mixture into the lined cake tin, gently press down to ensure the chocolate is holding firm.
- Drizzle the melted white chocolate and stick extra mini eggs and mini marshmallows on the top in a haphazard fashion.
- Transfer to the fridge and allow to set for 2 hours if you can!
- When set drizzle the Salted caramel sauce over and leave to set aside for 1 hour.
- Cut into small portions and enjoy within 2 weeks. Store a tight container in the fridge.
