For the cake
340g unsalted butter
240g golden syrup
60g cocoa powder
120g dark chocolate
200g digestive biscuits
200g Maltesers
4x 32g bars crunchies
To decorate
300g (11oz) dark chocolate, chopped
50g (2oz) white chocolate, chopped
Selectin of Maltesers and crunchies
Either in a double boiler or microwave, melt the butter, golden syrup, dark chocolate and cocoa powder in a glass bowl (if using a microwave, heat in 1-minute bursts until melted)
Stir until you have a very smooth, glossy mixture.
In a separate bowl, crust digestives into small chunks, add the one pack of Maltesers and 3 chopped crunchies.
Allow the chocolate mixture to cool slightly, then pour over the biscuit mixture and mix until combined
Line the base of an 8” tin with baking parchment
Place the mixture in the tin and press it down. (If you are using a square tin, make sure you press it down well into the corners.)
Leave to chilling in the fridge. It will take about 2 hours to set completely firm.
When set, remove from the tin and place on a cooling rack.
If the cake is not coming out, briefly (a couple of seconds) dip the bottom of the tin in boiling water to slightly melt the chocolate.
Melt the dark chocolate again in a double boiler or the microwave.
Spread the dark chocolate all over the cake.
Decorate with the remaining pack of Maltesers before the chocolate sets, so that they stick to the cake.
Allow to set up slightly then melt your white chocolate, transfer this to a piping bag and drizzle over the top of the cake.
Crush the remaining crunchie and sprinkle around the edge of the cake
Store in an airtight container in the fridge.
You can keep this for up to two weeks, or freeze the base without the chocolate covering for up to 3 months.
To make a more traditional cake, replace the Maltesers and crunchies with raisins, dried cranberries and chopped pistachios.