Marbled chocolate tiffin with ginger is a real treat and really does taste as good as it looks! It is easy to make, no baking is required and can be stored in the fridge for several days.
- 150g butter or margarine
- 85g Demerara sugar
- 3 tablespoons honey
- 225g plain biscuits (such as rich tea, Marie or digestives)
- 100g sultanas
- 75g cocoa powder
- 25g crystallised ginger
- 120g dark chocolate
- 80g white chocolate
Equipment needed to make marbled chocolate tiffin with ginger
- Large baking bowl
- Kitchen scales
- 30cm by 20cm non-stick cake tin (or equivalent size)
- Non-stick baking parchment
- Two small to medium sized bowls suitable for the microwave
How to make marbled chocolate tiffin with ginger
Break the biscuits into small pieces (but not to a complete powder) in a large baking bowl. Add the sultanas, cocoa powder and crystallised ginger to the biscuits and stir.
Measure the butter/margarine, Demerara sugar and honey into a medium sized saucepan. Heat gently until it has melted and the sugar has dissolved.
Add the butter/sugar/honey mixture to the dry ingredients and stir until thoroughly combined.
Line a 30cm by 20cm (or equivalent) tin with non-stick lining paper. Spoon the tiffin mixture into the tin, pressing firmly with the back of a spoon.
Place in the freezer for around 15 minutes, then move to the fridge until it has chilled and set. This may take around a couple of hours.
Remove chilled cake from the tin and remove the lining paper. Melt the dark and the white chocolate. Spread the dark chocolate over the whole of the cake. Using a teaspoon, drizzle irregular lines of white chocolate over the dark chocolate. Drag the end of a skewer through the melted chocolate (taking care not to pierce the cake) to create the marbled effect.
- When breaking the biscuits make sure some small pieces remain to add texture to the tiffin.
- Experiment by substituting other dried fruits either instead of or in addition to the sultanas.
You may also like to try blackcurrant cheesecake, another tasty no-bake dessert.