No-Cook Chocolate Cake

No-Cook Chocolate Cake - MS Word document for downloading

This versatile recipe can be used either as a cake or as a dessert and you can use any biscuits, broken or other wise. Bear in mind that if you don’t have a processor, ginger biscuits can be very difficult to pulverise! For No-Cook Chocolate Cake, the biscuits can be chopped as much or as little as you want. The raisins add an extra flavour which is very pleasant.

Serves 6-8

Preparation time: 5 minutes

One 7″ (18cm) round tin

Chilling time 1-2 hours

If served as a dessert, I like a little cream with it (you might have guessed!). As it contains raw egg, it should not be given to the very young, old, or pregnant. If you leave the egg out, it doesn’t seem to make much difference to the finished dish.

It freezes beautifully, so why not double the quantity? You’ll be glad you did!

Ingredients and Shopping List

• 250g (8oz) plain biscuits
• 125g (4oz) soft brown sugar
• 125g (4oz) butter
• 50g (2oz) raisins
• 3 tablespoons cocoa powder
• 1 egg, beaten
• few drops vanilla essence

Method.

1. Grease the tin.
2. Put the sugar and butter in a pan.
3. Heat gently until just melted, then add the raisins and cocoa.
4. Remove from the heat and add the egg and vanilla.
5. Meanwhile, chop the biscuits coarsely in the processor.
6. Pour the melted mixture down the feed tube and process until well mixed.
7. Turn mixture into the tin, smooth the surface and chill.
8. Cut into wedges to serve.

By hand:

Follow the method above for melting the sugar and butter etc.

1. Put the biscuits into a plastic bag and roll with a rolling pin.
2. Place the broken biscuits into a bowl and add the melted mixture.
3. Mix thoroughly.
4. Turn into the tin, as in 7 above.
5. Cut into wedges and serve

This is scrumptious, so enjoy.

Liz Milton

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