220. cold cake
a chocolate gift instead of a pearl
Normally, the saying goes that there are specific things gifted to friends and relatives on their anniversaries, paper for the first, tin for the 10th, pearl for the 30th etc etc etc, but hardly anyone follows that. My best friend Daxa and her hubby celebrated their 30th just a week before mine and a pearl was definitely not on my shopping list. Instead some home made chocolates was on the list of ‘to do’ since the beginning of January. I didn’t want to send them some muffins or cakes or cookies but wanted to make some chocolates. Though the present reached their home much after the anniversary, I am glad they enjoyed the chocolates.
This particular recipe was given to me by Daxa. She probably has never made the chocolate but I have made it so many times for my family and friends. Originally called cold cake, this recipe was handed down to cookery class students of the late Mrs Pushpa Haria. I don’t know why it was called a cold cake but since the first time I tried out the recipe quite a few changes have been made to the original. The original recipe doesn’t have any chocolate topping, and sometimes instead of just nuts I add other ingredients.Its still a very popular chocolate recipe…. easy and delicious.
makes about 35 to 40 pieces
200g digestive biscuits
1 cup of chopped mixed nuts
4 tbsp golden syrup
4 tbsp soft butter
4 tbsp drinking chocolate
1 tsp vanilla extract
For the topping :
150g milk or dark chocolate
- Line a tin 9 X 7 inches with parchment paper and grease it lightly.
- Make biscuit crumbs using a food processor or put the biscuits in a ziploc bag and crush them using a rolling pin.
- Put the biscuit crumbs into a bowl. Add the drinking chocolate and nuts to it. Mix well.
- Put the golden syrup and butter into a pan. Heat it gently over a low flame.
- When the butter melts and the mixture begins to bubble, add the extract and the biscuit crumb mixture.
- Take the pan off the heat and mix the mixture well.
- Spoon out the mixture onto the prepared tin. Level it out properly.
- Put the chocolate pieces into a small bowl.
- Place it over hot water and melt the chocolate.
- Pour the chocolate over the mixture in the tin. Smoothen it out using a knife or spatula.
- Let the chocolate set in the fridge for 2 to 3 hours or at room temperature if the weather permits.
- Cut into squares and serve.
- Alternately make small balls from the mixture and dip them in the melted chocolate.
- Place the balls on a tray lined with parchment paper.
- Place the tray in the fridge to let the chocolate set or leave it outside if the temperature is cool.
- For mixed nuts can use cashew nuts, walnuts, almonds, pistachios, hazel nuts etc.
- Take half measure of nuts and half of any dry fruit like raisins, cranberries, sultanas, blueberries etc.
- When you melt the chocolate, make sure the bowl is not touching the hot water.
- The quality of digestive biscuits in Kenya is very poor. Try the imported ones. If you have to use the local ones then put them in the oven at 150°C till they become crunchy. Let them cool down before making the crumbs.
- Dip the balls in the melted chocolate using a fork.Place the ball in the chocolate and fish it out with a fork.
- The tin size is just a guideline. Use any tin or tray of nearly that size.
- I have to let the cold cake set in the fridge in Mombasa but it sets well at room temperature in UK.