When you’re visiting Ireland, forget about Guinness. The only dark stuff you should be shoving down your throat is chocolate biscuit cake. It’s easily my favorite dessert in the entire world, and I have no idea why Americans haven’t caught on. It’s the easiest thing in the world to make and you can customize it and make a different version every time. I’ve been to Ireland a bunch of times, but it wasn’t until two punk rock chicks were selling slices of this at a farmers’ market that I jumped into the biscuit cake game.
3 ounces dark chocolate, broken up
8 ounces milk chocolate, broken up (spend a little extra for the good stuff)
½ cup coconut oil
One 14-ounce can sweetened condensed milk
8 ounces butter cookies, broken up (They’re called biscuits in Ireland and the UK. I like Leibniz or Lu brands, or you can go traditional with McVitie’s or go wild and use Ritz crackers.)
¼ cup sliced almonds (Use any nut you want here.)
¼ cup raisins (or any other dried fruit, or no dried fruit at all)
1. Combine the chocolates and coconut oil in a medium pan over medium heat. Stir until melted. Remove from the heat.
2. Stir in the condensed milk to thicken the mixture.
3. Add the biscuits, nuts, and fruit and stir until they’re evenly covered in chocolate.
4. Line a loaf pan with parchment paper. You might want to give the parchment a spritz of cooking spray.
5. Pour the mixture into the loaf pan. Using a spoon, press the top down so it’s level.
6. Refrigerate until it’s fudgy and set, about 4 hours.
7. Slice and serve.