Chocolate, Banana and Peanut Brittle Tiffin Cake
  • 400g chocolate – milk or dark or a mixture of both
  • 2 very ripe bananas, peeled and mashed
  • 200g Lotus Biscoff Biscuits
  • 175g peanut brittle, roughly chopped
  • 50g dates, de-stoned and roughly chopped
  • A good pinch of sea salt

  1. Melt the chocolate in a large bain marie set over simmering water.
  2. Turn the heat off the water but do not take the chocolate off the bain marie, you want it kept smooth and melty whilst you are adding the other ingredients.
  3. Add the bananas first and mix in thoroughly to make sure they are well incorporated.
  4. Crush the Lotus Biscoff biscuits roughly with a rolling pin, so that some biscuits are obliterated and some are left quite lumpy to give the cake good texture. Then stir them in.
  5. Finally add in the peanut brittle, dates and the salt, mixing everything together so it’s all turned into a lovely chocolatey cake batter.
  6. Resist spooning the mixture into your mouth and pour into an 18cm, baking parchment lined, springform round cake tin. Smooth the top and cover with tin foil.
  7. Leave in the fridge overnight to set and chill before carefully removing from the cake tin and serving immediately. This is best served cold.

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