Chunky Chocolate Biscuit Cake

• 6-1/4 ounces, weight Butter
• 2 Tablespoons Golden Syrup
• 1/2 pounds, 7/8 ounces, weight Combination Of Milk And Dark Chocolate
• 1/2 pounds, 7/8 ounces, weight Biscuits, Plain Or Digestive
• 3 ounces, weight Raisins
• 3 ounces, weight Ground Crushed Hazelnuts

1. 1. Lightly butter a 2 lb loaf tin. Combine the butter, syrup and chocolate in a bowl and melt in the microwave, or over a saucepan of gently simmering water.
2. 2. Whiz the biscuits in a food processor to coarsely textured crumbs. Alternatively, pop the biscuits into a plastic bag and use a rolling pin.
3. 3. Stir the crumbs into the melted chocolate mixture, raisins and hazelnuts. Mix well, spoon the mixture into the prepared tin and press down lightly.
4. 4. Refrigerate until firm. This will keep in the fridge for up to two weeks.

weight butter, golden syrup, combination, weight raisins, hazelnuts

Taken from tastykitchen.com/recipes/desserts/chunky-chocolate-biscuit-cake/ (may not work)