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Frank Bordoni's sophisticated chocolate and ginger biscuit cake tastes sensational and needs no cooking.
Line an 18cm shallow flan tin with food wrap, leaving extra food wrap hanging over the sides.
Melt both types of chocolate, butter and golden syrup in a heatproof bowl set over a pan of simmering water.
Remove from the heat and stir in the broken biscuits and stemmed ginger.
Spoon the mixture into the tin. Level the surface by pressing it down, then leave to cool.
Put the tin in the fridge for 1-2 hours to set.
To serve, turn out the cake and peel off the food wrap. Cut the cake into slices, serve with a dollop of crème fraiche and serve.
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