This delicious recipe is from Simply No Weigh by Di Weiss, published by Austin Macauley, £16.99.
- 125g butter
- 150g bar milk chocolate,
- 150g bar plain chocolate,
- 20 digestive biscuits
Put butter and chocolate in heatproof bowl over a pan of simmering water, and stir continuously until combined – this will take at least five minutes.
Crumble the digestive biscuits into little pieces with your fingers or chop with a knife.
Add them to the chocolate mixture and stir in, until the biscuits are coated with the chocolate.
Pile the mixture into the cake tin and smooth down with your fingers to make an even surface and refrigerate for at least two hours.
Cut it into slices and all it needs is a dollop of vanilla ice cream. You can make this the day before – and it freezes beautifully, too.
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