Ingredients
250g pack biological process biscuits
25g powdered sugar, sifted
150g chocolate, broken into items
100g unseasoned butter, and additional for greasing
75g pack Cooks' Homebaking Honeycomb items
150g chocolate, broken into items
200g raspberries
Directions
1. Place the biscuits during a giant plastic food bag and roll with a kitchen utensil to crush finely. combine with the powdered sugar during a giant bowl. soften the semi-sweet chocolate with the butter over a delicate heat then raise the biscuits with 50g of the honeycomb items and blend totally. Press firmly into a buttered twenty x 26cm Swiss roll tin lined with baking parchment. Chill for quarter-hour till set.
2. soften the chocolate during a basin set over a pan of cooking water (don't let the basin bit the water). contact the biscuit base and organize the raspberries over the highest, pressing them gently into the chocolate. Scatter with the remaining honeycomb items. Chill till the chocolate has set then withdraw squares. This cake improves with keeping for on a daily basis because the flavours develop.
info
Difficulty
› Easy
Prep time
› N/A
Cook time
› N/A
Serves
› 20