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Lucy Loves Salted Coffee Chocolate Biscuit Cake

Categories: East Sheen,East Sheen News,News

This week, it is with little regret Lucy ushers the children back to school.  She does, however, have something chocolatey and delicious waiting for them when they get home.

I don’t want to say the summer’s over, but the summer’s over. It’s even raining to really seal the deal and to ensure I’m in full misery mode.Salted-coffee-chocolate-biscuit-cake-recipe-lucyloves-foodblog The school holidays have raced by. It only seemed like 5 minutes ago I was wondering how I was going to entertain George for 6 weeks and now here I am, hundreds of pounds poorer and almost totally bereft of a sense of humour and he’s back to school again. The fridge is empty, as is my bank account and I can’t wait to get back to normality and some sort of sense of routine. But before my vain attempts to get the boys to eat at least one vegetable a day start, lets all have a treat first. And my goodness, this Salted Coffee Chocolate Biscuit Cake is a huge treat.
Biscuit cake is a brilliant no bake treat at the best of times. It’s quick, you don’t need to switch the oven on and it keeps for at least a week in the fridge, if it’s well enough hidden. This Salted Coffee Chocolate Biscuit Cake is wonderful, even if I do say so myself. It has a tiny hit of coffee, crisp biscuits and rich chocolate, all off set with a touch of sea salt. It’s child friendly, but adults will be wrestling it out of their little felt tipped pen stained hands. I used Malted Milk Biscuits as I love them and they’re good value, but a shortbread, rich tea or digestive would be as good. The coffee and salt are not over powering, they simply enhance the rich chocolate taste. I can vouch for it’s amazingness as I have made it 3 times in 3 days and eaten an obscene amount of this tasty tray bake. This wonderful recipe inspiration came from Chatelaine, with huge thanks.
I know some parents will be weeping to see their little ones waving from the school gates, but I have to say, George really needs to get off the X-box and get back to reality, and I won’t feel teary when I shove him out the door this Tuesday. The promise of a full fridge and a mess free house is keeping me going until then.

This post will appear on Lucy Loves later this week.

Salted Coffee Chocolate Biscuit Cake

You will need a rectangular swiss roll style tin, around 9 x12 inches, lined with cling film or baking paper

Makes a great big slab, around 40 piecesSalted-coffee-chocolate-biscuit-cake-recipe-lucyloves-foodblog

  • 400g biscuits, plus 2 or 3 spare for crumbling on top – I love Malted Milk but use what you have to hand
  • 300g chocolate, I used a cheap-ish dark but mix dark and milk or just milk if you prefer
  • 120g butter
  • 125ml golden syrup
  • 1/2 teaspoon flaky sea salt, such as Maldon
  • 1 tablespoon instant espresso powder
  • Edible glitter or sprinkles to decorate, if you likeSalted-coffee-chocolate-biscuit-cake-recipe-lucyloves-foodblog

Take your baking tin and line with cling film or baking paper.

In a food processor or a sealable food bag, crush the biscuits until a sort of chunky rubble rather than dust, keep to one side.

Add your chocolate, butter and syrup to a bowl and either microwave until just starting to melt or place over a pan of simmering water, again, until just melting. Stir well until everything is smooth and shiny. Stir in the tablespoon of espresso powder.

Tip in the crushed biscuits and add the sea salt then stir really well to ensure everything is evenly coated. Salted-coffee-biscuit-cake-recipe-lucyloves-foodblogTip into the lined tin and press into the edges and level the top. Crush then sprinkle the 2 or 3 remaining biscuits over the top of the slab, add edible glitter if you are that way inclined then put in the fridge to chill for at least two hours, longer if you like.

Once set, cut into squares and devour. This will keep safely in the fridge for at least a week.

 

 

 

 

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Author: Lucy Kellett