ingredients


Digestive biscuits 250g pack
25 g sifted icing sugar
150 g of black chocolate, broken into pieces
100g unsalted butter, and a little more for greasing
Honeycomb Pieces 75g Package cooks homebaking
150g milk chocolate, broken into pieces
200g raspberries

Method

1. Place cookies in a large plastic food bag and roll with a rolling pin to crush finely. Mix powdered sugar in large bowl. Melt the chocolate with black butter over low heat and add the biscuits 50g chunk honey and mix well. Press firmly into greased 20 x 26cm Swiss roll tin with baking paper lined pan. Refrigerate for 15 minutes until set.

2. Melt the milk chocolate in a pool put in a pot of boiling water (do not let the water touch the basin). Distributed over the biscuit base and organize raspberries on top, a slight pressure in the chocolate. Sprinkle the remaining pieces bees nest. Refrigerate until chocolate has set, then cut into squares. This cake improves with keeping a day to allow flavors to develop.
Waitrose Recipe

#Raspberry