Recipe courtesy of Gem.
Ingredients
Makes: 16
Prep: 20 mins
Chill: Overnight
Honeycomb
- 100g caster sugar
- 50g golden syrup
- 1 level tsp bicarbonate of soda
Chocolate Biscuit Cake
- 400g milk chocolate
- 225g butter
- 120g golden syrup
- 300g crushed gingernut biscuits
- 100g sultanas
- 100g Gem dark chocolate, melted
- 150g crushed honeycomb
Method
- For the honeycomb, grease a small loaf tin and line with parchment paper. o Add the sugar and golden syrup to a saucepan and heat gently.
- Stir the mixture to help combine and once completely melted, turn up the heat until you reach a light amber colour.
- Turn the heat off and add the bicarbonate of soda and stir through with a wooden spoon. The mixture will start to foam up so carefully scrape into the prepared tin and set aside to cool for 30 mins.
- At this point the honeycomb will be hard and ready to crumble or snap into chunks.
- To make the biscuit cake, line a 9" square baking tin with parchment paper. Add the milk chocolate, butter and golden syrup into a bowl.
- Place this over a pot of gently simmering water and stir until everything is melted and combined. Into a separate bowl, break in the biscuits and add the sultanas.
- Pour the melted chocolate mixture over the biscuits and mix to coat everything.
- Spoon and press this into the lined tin and chill for a minimum of 3 hours.
- To serve, portion the biscuit cake into squares, drizzle over the melted dark chocolate and stick the broken pieces of honeycomb on top.
Recipe courtesy of Gem.
