- 2 pounds (1kg) plain biscuits (like petite beurre, animal crackers)
- 2 cups almonds , toasted or not
- 2 cups walnuts , toasted or not
- 2 cups dried cranberries (or raisins)
- 2 cups (400g) sugar
- 1 ¼ cup (150g) unsweetened cocoa powder - good quality
- 1 tsp vanilla extract
- 3 ½ cups water
- 1 ½ cup (330g) butter
Break the biscuits into small pieces into a large bowl. Cut the almonds and walnuts into small pieces and add to crashed biscuits. Add the cranberries too and mix all together.
Prepare the chocolate syrup. In a sauce pan add sugar, water, butter and cocoa powder, stir and bring to boil for about 2 minutes stirring constantly. Add vanilla extract and stir.
Pour the hot syrup over the biscuits mix and combine well using a large spatula. Line 3-4 bread pans (I used 12 X 3 inch pans) with plastic wrap leaving enough of extra plastic wrap at the edges to turn the cake out later. Pour the chocolate mixture into the pans and press well with the back of the tablespoon. Let cool at room temperature then refrigerate for a couple of hours.
Before serving turn the cake out and cut into slices. It is delicious!!
Serving: 1gSugar: 92.7gCholesterol: 191mgCalories: 2615kcalSaturated Fat: 58.1gFat: 177.8gProtein: 48.9gCarbohydrates: 242.8g