MY GRANDMOTHER’S NO-BAKE CHOCOLATE BISCUIT SLICE
Preparation 25 minutes, plus chilling
Cooking 2 minutes Serves 8-10
One can’t go wrong with chocolate that’s sweetened with candied cherries and citrus peel. This recipe keeps well in the fridge for up to four days, so it can easily be made in advance. Cut thick slices and serve chilled on individual plates with a strong cup of black coffee, just like my grandmother did.
2 tbsp double cream
200g dark chocolate, broken into pieces
150g coconut oil
100g caster sugar
2 medium eggs
1 tbsp vanilla paste
1½ tbsp candied orange and lemon peel
1 tbsp chopped glacé cherries, plus
4 halved cherries to garnish
9 Marie or digestive biscuits
Line a small rectangular 9cm x 24cm baking dish or a standard loaf pan with parchment paper, overlapping the edges. In a small pan set over a medium-low heat, warm the cream for 1 minute. Reduce the heat to low, add the chocolate and coconut oil and stir until melted. Leave to cool until the mixture is lukewarm.
In a medium bowl, beat together the sugar, eggs and vanilla paste using an electric hand mixer for 3 minutes until creamy. Gently fold in the chocolate mixture, then fold in the citrus peel and cherries. Pour a quarter of the chocolate mixture into the prepared tin. Put three biscuits over the chocolate layer, then repeat twice more with layers of chocolate and biscuits to make 3 layers, ending with a layer of chocolate. Arrange the cherry halves in a row across the top. Chill for 2-3 hours or overnight before serving. To serve, cut into 1-2cm slices using a sharp knife.
Recipes extracted from The Cottage Kitchen by Marte Marie Forsberg (Clarkson Potter, £25).