The Composing Cook The Composing Cook
BISCUIT LOG CAKE
INGREDIENTS: For The Biscuit Log Cake Approximately 200g worth of Mars Bar chocolate, roughly chopped 1 tablespoon golden syrup 50g unsalted butter 1 teaspoon cinnamon 1 medium egg, beaten 375g digestive biscuits 100g dried apricots, chopped into quarters
My no bake Biscuit Log Cake is so easy; you have to make it to believe it. Can I just say, this is so delicious, one slice is never enough.
Lightly grease a loaf tin measuring approximately: 21.5 x 11 x 6.5cms.
To Decorate 300ml double cream small piece chilled Mars Bar to grate
Place Mars Bars, golden syrup, butter and cinnamon into a saucepan, stir over a low heat until melted and blended. Remove from heat, allow to rest for 1 minute, add egg and beat until smooth.
Serves 10
Place the digestive biscuits into a bag and bash with a rolling pin so you end up with a mixture of big bits, small bits and rubble. Add the digestive biscuits, along with the apricots, to the melted chocolate mixture and mix well. Transfer to your loaf tin, pressing down firmly and evenly. Smooth the top as best you can. Place in fridge, ideally over night, but if you can’t wait that long, at least 5 hours. When ready to serve, remove log cake from fridge and dip the tin into hot water (avoiding the water touching the cake) for 10 seconds and turn cake out onto your serving dish. Whip the double cream until light and fluffy and smear all over the cake. To finish, grate over the small piece of reserved Mar Bar. Cut into slices and enjoy.
You can watch me make this log cake, amongst many others, by visiting my YouTube Channel, The Composing Cook. Just head over to: www.YouTube.com/TheComposingCook and there you will find me. Happy Cooking.
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