Editorial
TOBLERONE-STYLE CHOCOLATE BISCUIT CAKE

##FOOD
BY HELEN WESTWATER OF ‘LA OLA FRESCA’

Toblerone-style Chocolate Biscuit Cake
1 /2 packet of digestive biscuits, crushed
1 handful of walnuts, crushed with the biscuits
1/3 bar of dark chocolate (72% cocoa solids)
75 gm / 3 oz. butter
2 tablespoons honey
50 gm /2 oz. granulated sugar
50 gm 2 oz. cocoa
Sugar and Spice Nuts
450 gm / 1 lb. mixed nuts – almonds, cashews, Brazil nuts, etc.
50 gm/ 2 oz. icing sugar
50 gm / 2 oz. brown sugar
1 tablespoon English mustard powder*
1 tablespoon paprika or sweet smoked paprika
2 teaspoons cumin seeds
2 teaspoons fennel seeds
1 teaspoon finely chopped fresh rosemary
1/2 teaspoon chilli flakes
1 teaspoon flaked salt
1 – 2 tablespoons water

*NB: If you can’t find English mustard powder, use a tablespoon of Dijon mustard and mix into the hot water when you add it to the nut mixture. If you think your friends may be a little spice sensitive, adjust the level of mustard and chilli flakes accordingly.

Preparation
For this dangerous little chocolate number, you will need a loose-bottomed sandwich tin, lightly greased with butter.

First, crush the biscuits in a food processor if you have one, or get rid of any stress using a rolling pin and a plastic bag. Treat the walnuts in a similar way and then mix the two together well.

Melt the butter with chocolate. Add the granulated sugar and honey followed by the cocoa and the crushed biscuits and walnuts. Add to the greased tin, flatten and chill in the fridge. When it is firm, cut into pieces or leave whole to use at your disposition.

Pre-heat oven to 180C / Gas 4. Spread the nuts on a baking tray and put in the oven for 10 minutes until they just start to brown. Put all the dry ingredients into a large bowl and mix well. Pour the nuts onto the spice mixture, add the water and stir well so that all the nuts are coated with the paste.

Return to the baking tray and bake for a further 20 minutes, taking care not to let them burn. Cool in the tray, then break up chunks if necessary and store in airtight container.

Make up bags mixing either the chocolates or nuts, sweets or dried fruit, then get imaginative with raffia or coloured string.

LA OLA FRESCA
C/ Musico Magenti, 11
Tel:610 026 305
Zona Benimaclet
http://www.laolafresca.com
https://www.facebook.com/LAOLAFRESCA/

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