Sunday, July 7, 2013

Want smore biscuit cake?? (Lactose free)

 
For years and years I have been making versions of chocolate biscuit cake for a variety of events, The ingredients vary based on the recipients (e.g. adding Moro bars for someone whose nickname is moro, pronounced differently) but essentially the process remains the same; chocolate, biscuits, condensed milk and a couple of other essentials. The problem is that not everyone can handle condensed milk and why should a lactose allergy keep anyone from enjoying the craving fulfilling taste sensation that is ewwy gooey!!

Therefore I present for your dietary restricted enjoyment..........


Lactose-free Smores biscuit cake (adapted from Eric Landlard's honeycomb squares)
(makes 24)

225g Butter
4 tbsp Golden syrup
4 tbsp Granulated Sugar
2 tsp vanilla extract
400g Dark Chocolate
300g Rich tea biscuits
300g Digestive biscuits (ensure these have no milk whey powder - eg Jacobs low-fat ones)

50g Dark Chocolate (melted)
3tbsp Marshmallow fluff

Melt the butter in a saucepan, while you break the chocolate into little pieces and crush the biscuits in a plastic bag. You want there to be a mixture of large chunks and lots of crumbs.

 Once the butter is melted add the sugar and golden syrup and stir until all the sugar has disappeared and the mixture is starting to bubble up the sides of the pan. Remove from the heat and add the chocolate.

Mix thoroughly until all the chocolate has melted and then add the biscuits. Mix thoroughly until all the biscuit is covered, then cut up 100g marshmallow and mix thoroughly.


At this stage you will be very tempted to just eat the whole thing with a spoon, the chocolate is so shiney and melted, the marshmallows will be slightly melted and I won't lie to you.....I took a sample or two..... to quality test it of course ;)



Line a roasting dish with cling-film and pour in the mixture. Cover with cling-film and wrap tightly before chilling in the fridge at least an hour or over-night if possible.

Remove from the fridge and melt the final 50g of dark chocolate. Turn out the biscuit cake and plate upside down. Spoon out small chunks of marshmallow fluff and smear over the top. Using a tiny piping bag dribble the melted dark chocolate over the top. Then slice and as always enjoy =)







2 comments:

  1. Excellent use of lighting in your photos. You've got really awesome shots :D Needless to say, having sampled these delights, they are phenomenal :D

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    Replies
    1. Thank you so much. I've been meaning to make these for you for a while and am so glad you like them =)

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So.........that went well......but I'm back with a bang!

At the start of the year I said that I would try to post more regularly and......yeah....that didn't happen =/ Finishing this doctorat...