These fun chocolate slices taste like childhood with a Flake on top, perfect for an afternoon treat. If you want to go all out you could build these into a bigger version and create one large loaf-tin bake for a special occasion. Unlike our classic chocolate cake, this bake is made with Lotus Biscoff Spread giving it a really unique and creamy flavour. We think these best eaten on the day you make them but because of their chocolate coating they do actually keep quite well. Pop them into a tin and store in a cool place for up to three days.
- 250g light muscovado sugar
- 250g butter
- 4 large eggs
- 250g self-raising flour
- 4tbsp milk
- 5tbsp Lotus Biscoff Spread
- 100g each of milk and dark chocolate
- 2tsp sunflower oil
- 8 flake bars
- You will also need:
- 18 x 28cm tin, greased and lined
- Piping bag fitted with a nozzle
Heat the oven to 180°C.
Cream together the sugar and butter, until fluffy.
Gradually beat in the eggs. Mix in the flour and milk to make a smooth consistency.
Spoon half the mixture into the tin and smooth over. Put the spread into a piping bag and pipe over the cake mixture, in parallel lines. Top with the remaining cake mixture. Bake for 25-30 mins, until a cocktail stick inserted into the centre comes out clean. Cool in the tin.
Turn the cake out on to a board and cut into 12 bars.
Melt the milk and dark chocolate with the oil in a large bowl, resting over a pan of simmering water.
Lift each cake slice up with a slotted spatula and immerse top and sides in the chocolate, to cover. Put on to a baking parchment-lined tray. Repeat with the other cake bars.
Press a chocolate flake on top of each cake bar.
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