Apricot, amaretti and pistachio chocolate biscuit cake.

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This recipe was originally written for Town & Country.

An elevated version of a childhood favourite these chocolate biscuit slices look super on the table. Made with crushed amaretti biscuits, vibrant pistachios and apricots with a good splash of amaretto they are the perfect ‘grown-up’ after dinner treat. I love to serve these at the end of a big Sunday lunch or dinner party with coffee. No matter how much everyone has enjoyed already they will always have room for one of these.

 Ingredients

  • 75g amaretti biscuits

  • 90g digestive biscuits

  • 350g dark chocolate, separated

  • 75g butter

  • 100g golden syrup

  • 2tbsp Amaretto, I like Disaronno (you could also use brandy, Cointreau or hazelnut liqueur)

  • 125g dried apricots, chopped into small pieces

  • 60g pistachios, roughly chopped

  • 60g pistachio

  • 40g flaked almonds

Method

  • Roughly break up the biscuits using your hands or by bashing with a rolling pin. Place the biscuits in a folded tea towel or bag if using a rolling pin to avoid getting crumbs everywhere.

  • Line a small rectangular or square tin with cling film using enough to cover the base and sides. I use a rectangle measuring 24cm by 18cm but you could also use a 20cm squared tin.

  • Melt just 200g of the dark chocolate along with the butter and golden syrup in a bain-marie by placing a heat-proof bowl over a saucepan of simmering water.

  • Stir in the 2tbsp of amaretto.

  • Add your broken biscuits, chopped dried apricots, pistachios and flaked almonds. Stir to combine and pour into the tin spreading out to level the surface.

  • Place in the fridge for about 15 mins to allow it to firm up a little.

  • Wash and dry your heat-proof bowl and melt the remaining 150g of dark chocolate over a bain-marie (the same way that you did before over a saucepan of simmering water).

  • Pour the melted chocolate over the biscuit cake and spread to create a flat and level surface. Return to the fridge and allow it to chill completely (for at least two hours).

  • Cut into slices and serve. Make sure to store the biscuit cake in the fridge.

Sweet Things, One PanAlexandra Dudleyapricot, chocolate