- Break half of the digestive biscuits into small pieces in a bowl.
- Add the majority of the pecans and pistachios, setting some aside for garnishing the top of the cake.
- Melt the chocolate, golden syrup and butter in a glass bowl over a pan of simmering water. Once melted, add the biscuit and nut mix to the chocolate.
- Line a loaf tin with clingfilm, leaving extra film at the edges so that you can turn out the cake later.
- Halve each of the remaining biscuits. Arrange into three piles and spread a tiny amount of the mixture in between each layer.
- Carefully place each pile in the tin.
- Slowly pour the mixture into the tin and over the biscuit piles. Put a piece of greaseproof paper over the mixture and use the palm of your hand to compress it down firmly into the tin.
- Sprinkle the top with the extra nuts and leave in the fridge for about one hour to firm up.
- Use the overlapping clingfilm to remove the cake from the tin and cut into slices to serve.
For more information on McVitie’s chocolate biscuits head here.
If you want other chocolate recipes and more teatime treats, grab an issue of Yours, which is out every fortnight.
To celebrate Chocolate Week this October (12-19 October), here is a delicious chocolate biscuit recipe to try and make at home.
200g McVitie's digestives biscuits 110g whole pecans, roughly chopped 110g pistachio nuts, peeled 150g unsalted butter 1tbsp golden syrup 300g good quality dark chocolate (at least 70% cocoa)
Time: 20 minutes Serves: 8 Nutrition: n/a