Rolys Bistro is the 2010 winner of the Best Restaurant Award of the Good Eating Guide.
And our head chef, Paul Cartwright, won the Best Dublin Chef Award for 2010.
This particular cake is one of the best sellers in the café. It combines three different chocolates and sticky golden syrup with crunchy digestive biscuits. It’s sweet and very rich when finished with ganache. Different biscuits can be added, bit I think the original disgestive is best. This cake is best served at room temperature. It can also be made flat and used like a bar.
Ingredients (Makes 20 Bars)
400g milk chocolate
250g dark chocolate
200g white chocolate
160g unsalted butter
300g golden syrup
300g digestive biscuits
ganache for the top melted
Step 1: Melt all the chocolates, butter and golden syrup in a bowl over a pot of hot water, making sure the water doesn;t touch the chocolate. In a seperate bowl roughly break up the biscuits, though not too small. When the chocolate is fully melted with the butter, add the biscuits into the chocolate and stir until everything is combined.
Step 2: Spread the chocolate disgestive mixture ina cake tin or flat baking tray and allow to set in the fridge. After 2 hours, cover the top with melted ganache, then place back into the fridge to set. Remove from the tin, cut tinto slices or bars and serve.
