Arnott’s Royals Queen Chocolate Cake

Impress your guests with this delectable Arnott's Royals cake! Deliciously rich, our Chocolate Royals Cake is nutty, fruity, chocolatey and requires absolutely no baking. It’s made with a blended Scotch Finger base topped with our one-of-a-kind Chocolate Royals biscuits. And, if you’re feeling extra decadent, you can decorate it with edible gold leaf and fresh raspberries. Who knew a cake could have wow factor like this?

Note: Arnott’s Royals Milk & Arnott's Scotch Finger not available in New Zealand.

Servings:12-24
Occasion:Dessert
Cooking Time:5 minutes
Preparation Time:10 mins
Chill Time:2+ hours

Made with

Chocolate Royals Milk

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Ingredients

250g packet Arnott’s Scotch Finger biscuits
½ cup cranberries
½ cup chopped dates
½ cup pistachio nuts
125g unsalted butter, chopped
¼ cup (80g) golden syrup
200g dark chocolate, chopped
¼ cup (60g) thickened cream
100g dark chocolate, extra, chopped
Arnott’s Milk Chocolate Royals
Gold leaf, to decorate (optional)

Preparation

Step 1

Grease and line base of a 24cm round springform pan. In a large bowl, break the Scotch Finger biscuits into large pieces. Add cranberries, dates and nuts.

Step 2

In a medium saucepan, combine butter and golden syrup, stir over low heat until butter is melted, do not boil. Remove from heat, add dark chocolate and stir until melted. Pour over biscuit mixture and stir until combined.

Step 3

Spoon mixture into prepared pan, pressing down firmly. Refrigerate for 2 hours or until set.

Step 4

Meanwhile, in a small saucepan, bring cream to the boil, remove from heat and stir in extra chocolate until melted. Transfer to a clean bowl and set aside to cool.

Step 5

Remove cake from pan and spread cooled chocolate mixture over top and sides of cake. Place Arnott’s Royals around the top edge of the cake and decorate with gold leaf. Refrigerate until chocolate is firm. Cut into slices and serve.

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