Chocolate Tiffin Cake

*Chocolate Tiffin Cake*
Serves 8

Quick, easy and delicious.  What more could you want in a chocolate indulgence!

50g of sultanas (5 1/2 TBS)
75g of dates, chopped (14 pitted dates)
4 TBS rum (I used 1 tsp rum extract and water to make up the 4 TBS)
200g plain dark chocolate (7 ounces)
125g of butter (1/2 cup)
150g golden syrup (3 1/2 fluid ounces corn syrup)
250g of digestive biscuits, roughly crushed (14 1/2 3 inch biscuits, or 2 3/4 cups coarsely cushed graham crackers)
the finely grated zest of one orange

To top:
100g plain dark chocolate (3 1/2 ounces)
100g white chocolate (3 1/2 ounces)
a large handful of crushed malteasers to sprinkle on top (Malted milk balls)

Butter a 7 inch square cake tin and line the bottom with paper.  Butter the paper.  Set aside.

Place the sultanas, dates and rum in a bowl.  Leave to infuse for half an hour.  Melt the chocolate, butter and golden syrup together in a saucepan.  Remove from the heat.  Stir in the soaked fruit and crushed biscuits, along with the orange zest.  Scrape the mixture into the prepared tin and smooth the top.  Place into the refrigerator to chill for an hour.

Melt the plain dark and white chocolates separately in bowls set over simmering water.   Pour the melted dark chocolate over top of the biscuit base.  Drizzle over the white chocolate.   Drag a cocktail stick through the chocolates to swirl together.  Sprinkle the crushed malteasers over top.   Return to the refrigerator and allow to chill for a further 2 hours before cutting into wedges to serve.
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