3/10/2016

Chocolate, Speculoos and Butterscotch Cake

My lovely Dutch friend sent me some goodies recently, including some of my favourite speculoos biscuits [which I mentioned a few posts ago]. I wanted to use them in a cake of some sort, and found this recipe in a French magazine. It's not really a proper cake, as it's not cooked [my definition] but it's made in a cake form.


125g speculoos biscuits [or any spicy biscuit]
4 dried figs, finely chopped
4 dates, finely chopped
2 tbspns sultanas
60g melted butter
200g milk or plain chocolate - broken into small pieces
15cl single cream
2 packets of Werther's originals or other butterscotch sweets

22cm cake tin - preferably a silicone mould

Crush the biscuits and mix them with the dried fruit. Press the mixture into the bottom of the tin/mould and put it in the fridge to harden.
Break the chocolate up into a bowl.
Put the cream in a small saucepan and bring to the boil, then pour it over the chocolate.
Stir well till the mixture is nice and smooth. Cool.
Take the base mixture out of the fridge and pour the chocolate over, then put it back in the fridge again to harden [for about 2 hours].
When the cake's ready, put the Werther's or butterscotch into a polythene bag or tea towel and crush them with a rolling pin. Sprinkle them over the top of the chocolate.


Not a very good photo - this is the top of the cake. Good variety of textures - a crunchy, chewy base -  I liked the dried fruit added to the biscuits - then a smooth chocolate layer and finally the crunchy butterscotch topping. Not good for ones teeth, but delicious, and so easy to make! 
We have a new Sweet Shop just opened in town and they sell Keiller Butterscotch [showing my age] so you could use these instead. The cake itself isn't too sweet, but the topping is! As it uses dates and figs, could this count towards your 5 a day?!!

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