Table of Contents
Line a 15 cm/6″ round cake tin with baking parchment. Melt the butter, syrup and chocolate in a pan over a low heat. Stir to make sure all the ingredients are well mixed together. Add the biscuits, malteasers and cherries, stir well. Transfer to the prepared tin. Level it on top and press down well to avoid air bubbles.
Melt the butter, syrup and chocolate in a pan over a low heat. Stir to make sure all the ingredients are well mixed together. Add the biscuits, maltesers and fruit and nuts, if used. Stir well. Transfer to prepared tin. Level it on top and press down well to avoid air gaps.
In medium bowl, place 1 1/3 cup chocolate chips; set aside. In 1-quart saucepan, heat 2/3 cup whipping cream and 2 tablespoons butter over medium heat, stirring until butter is melted and mixture comes to a boil. Pour cream mixture over chocolate and stir smooth. Add biscuit pieces to chocolate mixture, gently fold until all pieces are coated.
Melt the butter and the caster sugar in a saucepan over a low heat. Once it has melted, add the cocoa and the drinking chocolate. In a separate bowl, beat the two eggs, then add the beaten eggs to the butter and sugar mixture, and mix well. Pour over the broken biscuits. Press the mixture into a tin lined with greaseproof paper.
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