300g dark chocolate (good quality, at least 60% cocoa), broken into pieces
200g digestive biscuits, roughly broken
250g rich tea biscuits, roughly broken
100g maltesers
100g mini marshmallows
For the Glaze
100g dark chocolate (minimum 60% cocoa)
25g unsalted butter
50g icing sugar, sifted
75ml double cream
Hundreds and thousands to decorate
1
Grease and line a 20 cm/8″ round cake tin.
2
Melt the butter, syrup and chocolate in a pan over a low heat. Stir to make sure all the ingredients are well mixed together. Allow to cool a little before stirring through the biscuits, maltesers and marshmallows and stir well to combine evenly.
3
Spoon into the prepared tin. Level it on top and press down well to avoid air bubbles. Cover and leave in the fridge for at least 4 hours until solid and set.
4
Once the cake has almost set, make the glaze. Melt the chocolate and butter in a small pot, when melted, remove from the heat, whisk in the icing sugar and the cream.
5
Allow to cool until the mixture becomes thick enough to leave a figure of eight on the surface. Pour over the cake and leave to set at room temperature before cutting.
Serves 12
Prep Time: 20 minutes plus chilling
