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Prep: 20 minutes Cook: 4-6 hours to set

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1 cake

No-bake, Cypriot, chocolate flavoured, biscuit cake

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  • 250g Unsalted butter
  • 200g Marie biscuits
  • 100g Blanched almonds
  • 100g Sugar
  • 90g Drinking chocolate
  • 90g Cocoa powder
  • 2tbsp Water
  • 1/2tbsp Vanilla extract
  • 2 Eggs


  • 2tbsp Blanched almonds


  1. Soften the butter and lightly toast the almonds.

  2. Mix in a saucepan with the sugar, cocoa and drinking chocolate, over a medium heat. Stir occasionally until the sugar, cocoa and drinking chocolate has dissolved.

  3. Take the saucepan off the heat and fold in the eggs and vanilla extract.

  4. Break the biscuits into 2cm pieces and stir them into the chocolate mixture gently, ensuring the mixture coats them thoroughly.

  5. Fill a 500g loaf tin with baking paper and turn the chocolate and biscuit mixture into it. Press the mixture down firmly with a wooden spoon.

  6. Cover the tin with foil and place in the fridge overnight to set.

  7. Once set, pull the cake out of the tin using the baking paper.

  8. Toast the remaining 'topping' almonds, sprinkle them over the cake and serve.

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Emily Kearney's picture
Emily Kearney
4th Mar, 2018
This sounds wonderful, if it’s not cooked are the eggs safe? Always get a bit twitchy with raw eggs! Oh and caster sugar or icing sugar? Thanks!!
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