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
- Melt the chocolate in a large bain marie set over simmering water.
- 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.
- Add the bananas first and mix in thoroughly to make sure they are well incorporated.
- 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.
- Finally add in the peanut brittle, dates and the salt, mixing everything together so it’s all turned into a lovely chocolatey cake batter.
- 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.
- Leave in the fridge overnight to set and chill before carefully removing from the cake tin and serving immediately. This is best served cold.