Kathryn Rudge's Mum’s Chocolate Brandy Cake
1/4lb digestive biscuits
1/2lb plain chocolate
1/2lb butter or marg
3oz caster sugar
2tbs. (ish) of brandy or rum
Crush biscuits coarsely. Melt chocolate and butter in a bowl over hot water. Beat eggs and butter until creamy and then beat in melted chocolate and butter. Fold in 3/4 of walnut pieces, add brandy and biscuits. Pour into a greased small cake tin* (loose bottom). Decorate with remaining walnuts. Place in fridge for 1 hour or until set.
*I line the tin with tinfoil and peel off when cake is set.