Well it’s not really praline as I believe that is something altogether different but it’s what we call this recipe in my family. It is very like a refrigerator cake although less ingredients. It is my youngest son’s absolute favourite cake and he often chooses it for his birthday ‘cake’. I really struggle to get birthday candles into it so have to be rather inventive stacking the slices and wedging the candle holders in between.
If you would like to try this recipe here it is:
Ingredients
225g digestive biscuits
110g margarine/butter
2 tblsp drinking chocolate
1 tblsp sugar
1 tblsp golden syrup
Method
- Melt the butter in a saucepan with the drinking chocolate, sugar and golden syrup. The sugar you choose to use will decide the stickiness and sweetness of the end product. I use golden castor sugar
- Meanwhile crush the biscuits into a fine crumb. I pop them in a plastic food bag and bash them with a rolling-pin – very therapeutic
- Stir the melted butter mixture into the biscuits crumb, mixing thoroughly
- Press the mixture into a cake tin which has been lightly greased. Put the dish into the fridge for a couple of hours to set
- Melt some chocolate and pour over the top of the dish and return to the fridge for at least 3 hours until chocolate is cold and set.
- Divide into slices/wedges and turn out.
- Enjoy.
Delicious, I am certainly making a note of that recipe.
Oh my, that looks dangerously chocolaty… I like
.
I’m going to try this one !!!
Wow, this looks delicious!!!
oh that looks incredible…fudgy chocolate anything is for me.
Ooooh yum ~tries not to drool on your carpet~
Ah… here in Scotland this would be called Tiffin. A taste from my childhood too. I remember the first time I ever saw this made when I helped break up the biscuits with a cousin when my Mum was in hosptial having my siblings
Wow, I must try this!
Oh, yum, yum, yum.
Yum
Might have to send this link over to Sherman!
Oops that should of course read shedman, sometimes I could smack predictive text!!
K
It sounds very mich like the “biscuit cake” my paternal grandmother used to make, though she did it as a layered cake with alternating layers of crushed digestives and the butter/chocolate mixture. Sooo good! (Sooo rich!)
Yours look somewhat more elegant, though.
Here in Denmark cake candles are always sold with little plastic candle holders that are easy to stick into any cake, no matter how firm.
(And genuine praline contains nuts, and praliné is the adjective for any gateau or filled chocolate containing ground praline. But who cares about technicalities when chocolate is involved; your cake sounds better than a filled chocolate to me!)