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Ingredients

225g chocolate digestive biscuits
75g unsalted butter
250g dark chocolate
5 medium eggs, separated
200g toffee spread
200g raspberries
chocolate shavings to decorate

Method

  1. Reduce the chocolate biscuits to crumbs
  2. Melt the butter over a low heat in a saucepan
  3. Mix the biscuit crumbs into the melted butter
  4. Use the mixture to line the base of a cake tin (roughly a 20cm tin, 9cm deep), use the back of a spoon to push the crumbs down, place in fridge to chill
  5. Gently melt the butter in a bowl over a pan of hot water, don't allow the chocolate to get too hot
  6. Beat the egg yolks into the melted chocolate
  7. In a separate bowl, whisk the egg whites untill the form soft peaks
  8. Fold the egg whites into the chocolate mixture
  9. Remove the biscuit base from the fridge and cover the top of it with the toffee spread
  10. Pour the chocolate mixture over the toffee spread
  11. Leave cake to chill in the fridge for an hour
  12. Decorate with raspberries and chocolate shavings
  13. Chill for a few more hours before serving