Thursday, April 28, 2011

Chocolate Biscuit Cake Royale

Just the sustenance you need for some marathon television-watching.

Chocolate Biscuit Cake Royale
From Sophie at the Stove

1 stick Unsalted Butter, plus more for greasing the pan
1/4 C. Sugar
3 T. Golden Syrup (generally available in the international section)
3 T. Milk
3 T. Cocoa Powder
16 double cookies of Graham Crackers
1/2 C. Raisins

Grease an 8 inch square pan with butter.

In a large saucepan set over low heat, melt the butter with the sugar, golden syrup, and milk.  In the meantime, crush the graham crackers in a large bowl, leaving a few large chunks for good measure.  Once the butter starts to melt, whisk the ingredients in the pan together.  Once combined, fold in the cocoa powder and half of the crushed graham crackers.  Then, fold in the remaining graham crackers and raisins until combined.  Pour into the greased pan and press into the bottom of the pan.  Refrigerate until cool, about 2 hours.  Cut into squares for serving.

This time last year:  Lemon and Kalamata Olive Egg Salad

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