Cheat Day Choc Biscuit Delite



200g wheat & gluten free digestive biscuits
110g whole pecans, roughly chopped
110g pistachio nuts, peeled
150g unsalted butter
1 tablespoon golden syrup
300g 70% cocoa chocolate, and some cocoa powder

*A loaf shaped cake tray


Break the biscuits into small pieces  into a big bowl.

Add the pecans and pistachio nuts.

Put the chocolate and the butter in a heatproof bowl and put on a low heat over a pan of simmering water until the butter and chocolate melt.

Combine the biscuit mix with the chocolate mix.

Line your loaf shaped tray with clingfilm, leave extra film at the edges to help turn the cake out later.

Put everything into the tray  and in the fridge to firm up for about an hour.

Turn it out, sprinkle the top with cocoa powder, and cut into chunky slices.

Try not to eat the whole thing in one go!



  1. This looks great! Im going to make it at the weekend and try very hard not to eat it in one go! Can you explain the reason for the wheat and gluten free digestive biscuits – ie why are they healthier?

    Thanks 🙂

  2. Hi Aviva,

    I’m sure you’ll love it! It’s very easy and quick to make. I prefer to use gluten and wheat free biscuits as they are lighter and don’t cause bloating, heaviness or other unwanted side effects. This cake is rich, satisfying and light at the same time.


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