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Ingredientes
- Milk/Dark Chocolate 225gm/8oz, broken into peices
- Unsalted Butter 225gm/8oz
- Walnut and Almond 55gm/2oz together
- Glace cherries 55gm/2oz
- Plain Biscuits 5 nos., broken (I used Arnott's Milk Arrowroot)
- Chocolate rice bubbles 1 cup (I used Kellog brand)
Direcciones
- Line a tin with greaseproof paper and set aside.
- Put the chocolate and butter in a bowl and melt gently over a double-boiler or in a microwave.
- Remove from heat and leave to cool slightly.
- Mix the nuts and cherries together, keep aside. Leave a few cherries to garnish.
- Now mix the nuts and the biscuits with the chocolate mixture, thoroughly.
- Fill the tin with the chocolaty mixture and press it down firmly.
- Leave to set in the fridge for atleast 5 hours.
- When thoroughly chilled, turn the cake out of the tin and cut into desired shapes and sizes.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 226g | |
| Calories 1622 | |
| Calories from Fat 1611 | 99% |
| Total Fat 183.33g | 229% |
| Saturated Fat 115.66g | 463% |
| Trans Fat 0.0g | |
| Cholesterol 484mg | 161% |
| Sodium 25mg | 1% |
| Potassium 61mg | 2% |
| Total Carbs 0.36g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.18g | 0% |
| Protein 2.15g | 3% |
