INGREDIENTS
125g digestive biscuits, coarsely crushed
125 ginger snap biscuits, coarsely crushed
150g milk chocolate
150g dark chocolate
100g unsalted butter
150g golden syrup
50g chopped stemmed ginger
Recipe continues
METHOD
Line an 18cm shallow flan tin with food wrap, leaving extra food wrap hanging over the sides.
Melt both types of chocolate, butter and golden syrup in a heatproof bowl set over a pan of simmering water.
Remove from the heat and stir in the broken biscuits and stemmed ginger.
Spoon the mixture into the tin. Level the surface by pressing it down, then leave to cool.
Put the tin in the fridge for 1-2 hours to set.
To serve, turn out the cake and peel off the food wrap. Cut the cake into slices, serve with a dollop of crème fraiche and serve.