Chocolate Biscuit Cake
250g dark chocolate
100g of unsalted butter
4-5 tablespoons whipping cream
1 tablespoon Golden Syrup
pack of biscuits – broken into pieces
1 cup chopped walnuts
3-4 Crunchy bars*
Line 9 x 5 x 2-inch metal loaf pan with plastic wrap.
Stir chocolate and butter in heavy large saucepan over low heat until melted and smooth Mix in cream and golden syrup. Remove from heat. Stir in remaining ingredients. Pour 1/2 chocolate mixture into prepared pan. Sprinkle marshmallows on top & pour rest of mixture over the marshmallows. Cover with plastic wrap and refrigerate until set, at least 3 hours or overnight. (Cake can be prepared up to 3 days ahead. Keep refrigerated.) Peel off plastic wrap. Cut cake into slices and serve.
* Chocolate coated Honeycomb bars
** I prefer the large marshmallows cut in four, I think they taste better than the mini ones.