Tiffin Cake with Hot Chocolate
Tiffin Cake
150g chopped butter
50g castor sugar
100g golden syrup
20g cocoa powder
250g roughly crushed chocolate digestive biscuits
40g raisins
40g dried cherries
150g dark chocolate
70g milk chocolate
Line a baking tin with parchment .
Melt the butter, sugar, syrup and cocoa in a pan. Remove from heat and add the biscuits and dried fruit. Mix well and press into the cake tin. Chill.
Melt the chocolates in a heatproof bowl over simmering water and pour over the top. Chill again to set then slice.
Hot Chocolate
350ml whole milk
400ml whipping cream
1 cinnamon stick, split
1 teaspoon vanilla extract
250g chopped dark chocolate plus extra for grating
Set aside 100ml of the cream and whip.
Place the rest of the cream and milk in a pan with the cinnamon stick and vanilla. Simmer gently and allow to infuse for half an hour. Remove cinnamon stick and bring back to a simmer. Add the chocolate and cook gently until melted.
Pour into cups and top with the reserved whipped cream. Grate some chocolate over the top and serve.
