Sunday, 22 April 2012

Chocolate tiffin cake

Chocolate tiffin is my go-to cake of choice when I'm out. Sometimes I fancy a brownie or a Victoria sponge, but generally I tend to edge towards a tiffin. I think it's because I am such a chocolate monster, that I sometimes get bored with all the sponge in cake. My friend Cecily, and boyfriend Scott think I'm quite irritating when I eat all the icing and filling of a cake but leave the sponge. I don't know about you, but to me that's the best bit! Tiffin however doesn't have sponge, especially not dry sponge, as it consists of a biscuit base, soaked in butter and syrup and flavoured with cocoa powder - YUM.
Sometimes it can have big chunks of biscuit, or can be finely crushed, sometimes it has nuts, cherries and dried fruit, and sometimes it's plain. But it HAS to have a lovely thick layer of milk (preferably milk, but dark will do) chocolate on top!
Recipe adapted from This page

110g (4 oz) butter
2 tablespoons sugar
2 tablespoons golden syrup
4 teaspoons cocoa
225g (8 oz) digestive biscuits, crushed (some fine and some chunky)
1 handful of raisins , and or glacier cherries, dates etc
225g (8 oz) milk chocolate
1. Melt the butter and syrup in a saucepan. Careful not to burn the butter. Now add the cocoa powder and sugar.
2. Crush the digestive biscuits. You can do this by hand or in a food processor. I place the biscuits into a freezer bag and use a rolling pin to crush them, which is good as it finely crushes some parts and leaves some good chunks too.
3. Now add  your biscuits and handful of fruit/nuts to your wet mixture. Give them all a good mix so the dry ingredients are all covered.
4. Pour mixture into a Swiss roll size tin and press down. Melt the chocolate and pour over the mixture in the tin.  Refrigerate for roughly and hour or until ready to serve.
 I like mine with a cup of tea. It doesn't really need anything with it as it's so delicious and rich as it is.
  This is also a lovely little plate I found in a box of things my mum had bought at an antiques fair last week. The colours of the flowers are really cool, and I like that their not just pinks and daintily coloured. The maroon works well with the dark green, and really sets off the cake !
 This cake doesn't last very long in our house! My mum is also a big tiffin fan, and my dad and Scott just like cake generally, so they regularly enjoy eating the concoctions I find myself making.

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