I was racking my brains trying to think of something to make for himself for Father’s day that was a bit different to my usual staple that is Victoria Sponge (it truly is the cake I make for every occasion!) then my mother in law brought in some chocolate biscuit cake to share with us and it was so good I made a mental note to look out for a recipe.
So that evening I put the question on the twitter:
I got lots of great suggestions so I was then left with the dilemma – which one should I choose? Well after much thought (seriously) I chose Dáithí Ó Sé’s Baileys Chocolate Biscuit cake as recommended by the lovely Nessa Robins from Nessa’s Family Kitchen as featured on RTE’s The Restaurant.
I must admit I did cheat *slightly*, I watched Rachel Allen demonstrating at Taste of Dublin making a biscuit base for a cake and she suggested putting it into the freezer so it would set quicker. So I did that with this cake. I left it in for about an hour or so (mainly because I forgot to take it out…) but it could probably be taken out earlier. I also used marshmallows instead of the nuts that Dáithí originally used.
What you need:
300g Digestive Biscuits
300g Dark Chocolate
100g Unsalted Butter
1 Tin Condensed Milk
Roughly crush the digestive biscuits in a bowl.
Stir in the marshmallows and the melted butter.
Melt the chocolate in a large bowl over a saucepan of simmering water, then stir in the condensed milk.
Pour this chocolate mixture over the biscuits along with the Baileys and stir well to combine all the ingredients.
Line a 2lb loaf tin with Clingfilm (or baking parchment), spoon the mixture into it.
Place the tin in the fridge to set for at least 2 hours (or place in the freezer for a quicker set)