Features / Food & Drink Bake of the Week: Chocolate biscuit cake (serves 8 to 10) By The Sunday Post August 14, 2019, 12:01 am Get a weekly round-up of stories from The Sunday Post: Thank you for signing up to our Sunday Post newsletter. Something went wrong - please try again later. Sign Up This delicious recipe is from Simply No Weigh by Di Weiss, published by Austin Macauley, £16.99. You’ll need 125g butter 150g bar milk chocolate, 150g bar plain chocolate, 20 digestive biscuits Method Put butter and chocolate in heatproof bowl over a pan of simmering water, and stir continuously until combined – this will take at least five minutes. Crumble the digestive biscuits into little pieces with your fingers or chop with a knife. Add them to the chocolate mixture and stir in, until the biscuits are coated with the chocolate. Pile the mixture into the cake tin and smooth down with your fingers to make an even surface and refrigerate for at least two hours. Cut it into slices and all it needs is a dollop of vanilla ice cream. You can make this the day before – and it freezes beautifully, too. Enjoy the convenience of having The Sunday Post delivered as a digital ePaper straight to your smartphone, tablet or computer. Subscribe for only £5.49 a month and enjoy all the benefits of the printed paper as a digital replica. Subscribe