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. These, we think, are 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 (although, we doubt they’ll last that long!).
- 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.