Aisling’s Chocolate Biscuit Cake

Makes 12-24 slices, according to size You will need:

• 200g Butlers 40pc milk chocolate, roughly broken

• 200g Butlers 70pc dark chocolate, roughly broken

• 150g unsalted butter

• 265g condensed milk

• 100g rich tea biscuits

• 100g digestive biscuits

• 50g mini marshmallows

• 50g each pecans, hazelnuts and walnuts, toasted and roughly chopped 1 Line a 900g (2lb) loaf tin with parchment paper. 2 Put the broken pieces of the milk chocolate and the dark chocolate, the unsalted butter and the condensed milk in a heatproof bowl, set over a pot of barely simmering water, and allow to melt, stirring occasionally. 3 Roughly break the rich tea and the digestive biscuits into a large bowl and add the mini marshmallows and the toasted, chopped pecans, hazelnuts and walnuts, tossing them all together. 4 Spread a large spoonful of the melted chocolate, condensed milk and butter mixture over the bottom of the lined tin. Reserve another large spoonful for later, then pour the rest of the chocolate and butter mixture in with the bowl of dry ingredients. Mix to coat everything well. 5 Spoon the chocolate, butter, biscuit, marshmallow and nut mixture into the loaf tin, pressing it down firmly to make sure it is compact and without any air gaps. Once all the mixture is pressed into the tin, spread the reserved spoonful of chocolate and butter mixture of the top and smooth it out. Press a piece of parchment paper over the top and refrigerate the cake for at least four hours.

Aisling Walsh is marketing manager for Butlers Chocolate. For more chocolate recipes, see the ‘Butlers Chocolate Cookbook’, published by O’Brien Press