CHOCOLATE MCVITIE’S DIGESTIVES© CAKE
From birthdays, graduations and anniversaries to mowing the lawn, raking the leaves or walking the dog, you’ll be looking for any excuse to dig into this delicious cake. If the picture hasn’t got your mouth watering, just consider the rich dark chocolate mixed with nuts and McVitie’s Digestives all in one single glorious cake.
20 MINS. PREPARATION - 60 MINS. REFRIGERATION
Serves 8
INGREDIENTS
- Break half of the McVITIE’S DIGESTIVES© into small pieces in a bowl.
- Add the majority of the pecans and pistachios, setting some aside for garnishing the top of the cake.
- Melt the chocolate, corn syrup and butter in a glass bowl over a pan of simmering water. Once melted, add the biscuit and nut mix to the chocolate.
- Line a loaf tin with plastic wrap leaving extra at the edges so that you can turn out the cake later.
- Halve each of the remaining biscuits. Arrange into three piles and spread a tiny amount of the mixture between each layer. Carefully place each pile in the tin.
- Slowly pour the mixture into the tin and over the biscuit piles. Put a piece of greaseproof paper over the mixture and use the palm of your hand to compress it down firmly into the tin.
- Sprinkle the top with the extra nuts and leave in the fridge for about one hour to firm up.
- Use the overlapping plastic wrap to remove the cake from the tin and cut into slices to serve.
RECIPE
- Break half of the McVITIE’S DIGESTIVES© into small pieces in a bowl.
- Add the majority of the pecans and pistachios, setting some aside for garnishing the top of the cake.
- Melt the chocolate, corn syrup and butter in a glass bowl over a pan of simmering water. Once melted, add the biscuit and nut mix to the chocolate.
- Line a loaf tin with plastic wrap leaving extra at the edges so that you can turn out the cake later.
- Halve each of the remaining biscuits. Arrange into three piles and spread a tiny amount of the mixture between each layer. Carefully place each pile in the tin.
- Slowly pour the mixture into the tin and over the biscuit piles. Put a piece of greaseproof paper over the mixture and use the palm of your hand to compress it down firmly into the tin.
- Sprinkle the top with the extra nuts and leave in the fridge for about one hour to firm up.
- Use the overlapping plastic wrap to remove the cake from the tin and cut into slices to serve.
Contact Us
Cookie question? Cracker conundrum? We'd love to hear from you. Contact McVitie's Canada Today.
Star Brands Canada
nam.caffairs@pladisglobal.com