Frank Bordoni's sophisticated chocolate and ginger biscuit cake tastes sensational and needs no cooking.


  • 125g digestive biscuits, coarsely crushed

  • 125 ginger snap biscuits, coarsely crushed

  • 150g milk chocolate

  • 150g dark chocolate

  • 100g unsalted butter

  • 150g golden syrup

  • 50g chopped stemmed ginger


  • 1.

    Line an 18cm shallow flan tin with food wrap, leaving extra food wrap hanging over the sides.

  • 2.

    Melt both types of chocolate, butter and golden syrup in a heatproof bowl set over a pan of simmering water.

  • 3.

    Remove from the heat and stir in the broken biscuits and stemmed ginger.

  • 4.

    Spoon the mixture into the tin. Level the surface by pressing it down, then leave to cool.

  • 5.

    Put the tin in the fridge for 1-2 hours to set.

  • 6.

    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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