Dáithí Ó Sé was the chef on RTE's The Restaurant last week and for dessert he made this chocolate biscuit cake. It is his mother's recipe and is quite luscious. Dáithí Ó Sé has become increasingly popular in the Irish media and it turns out that he isn't half bad in the kitchen either.
Chocolate biscuit cake is something I always made with my mother as a child. I have my mother's recipe and my own recipe, which is based on my mother's recipe. I wanted to try out Dáithís' version, as he used condensed milk to sweeten the cake, as opposed to my mothers caster sugar and my golden syrup. I love the addition of the condensed milk and I think that I will be making my own biscuit cake recipe with condensed milk from now on.
I must say that it is a very easy recipe to make, it turned out perfect and tasted delicious. Since I was making this for the children I left out the almonds and the Baileys. I also found the mixture to be fairly wet so I added an additional 200g of biscuits; chocolate chip cookies & a few bourbons.
Chocolate Biscuit Cake
300g digestive biscuits.
100g flaked almonds, toasted
100g unsalted butter, melted
300g dark chocolate (60% cocoa solids)
1 tin condensed milk
1. Roughly crush the digestive biscuits in a bowl. Stir in the flaked almonds and the melted butter.
2. 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.
3. Line a 2lb loaf tin with Clingfilm (or baking parchment) and spoon the mixture into it. Place the tin in the fridge to set for at least 2 hours.
4. To make it extra special drizzle with some melted chocolate of choice.