ULTIMATE CHOCOLATE BISCUIT CAKE

Stoners don’t usually have the wherewithal to bake from scratch. This chocolate biscuit cake, however, was just about manageable for us in our monged state and so worth the hourand-a-half of bumbling and trudging around the kitchen. Cook’s tip: How about skipping the spliff and just making the cake . . .

Serves 12–16 (pictured below) INGREDIENTS:

150g milk chocolate, broken into pieces

100g plain chocolate, broken into pieces 125g butter 75g golden syrup 150g digestive biscuits 2 Crunchie bars 100g mini marshmallows 50g white chocolate, broken into pieces

METHOD:

Line a 20cm round springform cake tin with baking paper. Put the milk chocolate and the plain chocolate into a heatproof bowl set over a saucepan of gently simmering water and heat, stirring, until almost completely melted.

Add the butter and golden syrup and stir until everything is melted and fully combined. Remove from the heat.

Place the digestive biscuits in a polythene bag and gently bash them with a rolling pin. Using the rolling pin, bash the Crunchies in their packets. Don’t bash them too much, as you don’t want to turn them into dust.

Add the crushed biscuits and Crunchies to the melted chocolate mixture in the bowl, along with the mini marshmallows, and stir well to combine. Spoon the mixture into the prepared tin, spreading it evenly and pressing it in to flatten the surface. eave to set.

Put the white chocolate into a heatproof bowl set over a saucepan of gently simmering water and heat, stirring, until melted. Drizzle the chocolate in thin lines over the top of the cake and leave to set, then unclip and release the springform and cut the cake into 16 thin slices.