Chocolate Biscuit Loaf Recipe
Chocolate Biscuit Loaf - Party Food
This chocolate biscuit loaf is a fantastic sweet to put out at parties or a guilty pleasure to have at home with a good cup of coffee. I first made it for a family birthday party a few years ago and it has been requested for every party ever since. One word of advice though; be careful if you are on a diet. One bite of this just isn't enough.
For this recipe you will need the following equipment:
- Heavy-based saucepan
- 1 1/2 lb (675g) loaf tin lined with one sheet of kitchen foil
- Wooden spoon
- Large bowl (to break biscuits into)
- 5 1/2 oz (150g) dark chocolate
- 2 3/4 oz (75g) unsalted butter
- 7 1/4 oz (210g) condensed milk
- 2 tsp cinnamon
- 7 oz (200g) digestive biscuits (broken into small pieces)
- Break up the chocolate and place into the pan with the butter, condensed milk and cinnamon.
- Heat the mixture over a low heat until all the ingredients have melted, making sure to stir the mixture as you go. Once everything has melted, beat the mixture well and then turn off the heat.
- Add the biscuits to the mixture and stir together with a wooden spoon until everything is well mixed. The digestive pieces should be covered entirely by the chocolate mixture.
- Pour the mixture into the bread tin and leave to cool in the fridge for about an hour. Once it has cooled down, chop into bite size pieces and serve.
Breaking the biscuits
I find breaking the biscuits by hand gives the right amount of bigger pieces and crumbs, but a good food processor can also be used if preferred.
I've sometimes tried altering the recipe a little bit, although I always come back to the one on this page. If you'd like, try using ginger biscuits or amoretti biscuits instead of digestives, or replace some of the biscuit with the same weight in chopped almonds or dried fruit (make sure you keep at least half of the biscuit content though as this helps hold the mixture together). You can always use low-fat condensed milk and digestives if you would prefer. These work perfectly well.
One problem I have come across when experimenting is that the biscuit needs to break up enough to absorb the mixture and hold it all together. Digestive biscuits are perfect for this, but I found when using just ginger biscuits, the pieces didn't quite hold together as well.
© 2012 David