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Try a grown-up take on the classic rocky road

Town & Country UK logo Town & Country UK 29/05/2020 Alexandra Dudley
a hand holding a piece of meat on a cutting board with a cake: This apricot, amaretti and pistachio chocolate biscuit cake is a delicious after-dinner indulgence © Alexandra Dudley This apricot, amaretti and pistachio chocolate biscuit cake is a delicious after-dinner indulgence

An elevated version of a childhood favourite, these chocolate biscuit slices look super on the table. Made with crushed amaretti biscuits, vibrant pistachios and apricots with a good splash of amaretto, they are the perfect ‘grown-up’ after-dinner treat. I love to serve these at the end of a big Sunday lunch, or with coffee after a romantic dinner à deux. No matter how much you have enjoyed already, there will always be room for one of these.

a piece of cake on a plate: Apricot and amaretti chocolate biscuit cake © Alexandra Dudley Apricot and amaretti chocolate biscuit cake

Apricot, amaretti and pistachio chocolate biscuit cake

Ingredients

75g amaretti biscuits

90g digestive biscuits

350g dark chocolate, separated

75g butter

100g golden syrup

2 tbsp amaretto – I like Disaronno (you could also use brandy, Cointreau or hazelnut liqueur)

125g dried apricots, chopped into small pieces

60g pistachios, roughly chopped

40g flaked almonds

Method

Roughly break up the biscuits using your hands or by bashing with a rolling pin (if you use this method, place the biscuits in a folded tea towel or bag to avoid getting crumbs everywhere).

Line a small rectangular or square tin with cling film, using enough to cover the base and sides. I use a rectangle measuring 24cm by 18cm, but you could also use a 20cm squared tin.

Melt just 200g of the dark chocolate along with the butter and golden syrup in a heat-proof bowl placed over a saucepan of simmering water. Stir in the amaretto.

Add your broken biscuits, chopped dried apricots, pistachios and flaked almonds. Stir to combine and pour into the tin, spreading out to level the surface.

Place in the fridge for about 15 minutes to allow the mixture to firm up a little.

Wash and dry your heat-proof bowl and melt the remaining 150g of dark chocolate over a saucepan of simmering water. Pour over the biscuit cake and spread to create a flat and level surface. Return to the fridge and allow to chill completely (for at least two hours).

Cut into slices and serve. Make sure to store the biscuit cake in the fridge.

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