This recipe is inspired by one of my bakers, the amazing Eli, and is my take on that classic New Zealand treat – the Afghan biscuit. I love these biscuits for their melt-in-the-mouth texture and moreish crunch. I hope this cake version does them the justice they deserve!
For the cake
180g dark chocolate buttons (70 per cent cocoa solids)
180g soft brown or light muscovado sugar
5 free range eggs
50g ground almonds
70g fine desiccated coconut
Pinch of sea salt
100g roasted, roughly chopped walnuts
For the ganache
¾ cup cream
190g dark chocolate buttons (70 per cent cocoa solids)
For the decorations
1 cup cornflakes
Handful of roasted, roughly chopped walnuts
¼ tsp flaky sea salt
- Preheat the oven to 180C on fan bake. Line two 22cm cake tins with baking paper.
- Gently melt the chocolate buttons and butter together in a saucepan. Set aside to cool slightly.
- Pour the chocolate and butter mixture into the bowl of an electric mixer and combine with the sugar. Add the eggs, one at a time, beating between each addition. Gradually add in the ground almonds, desiccated coconut and salt. Finally, fold through the walnuts.
- Evenly divide the batter between the two tins. Bake for approximately 30 minutes or until the cakes are springy to the touch and a skewer inserted in their centres comes out clean.
- Allow the cakes to cool for 10 minutes before placing them on a cooling rack.
- Meanwhile, make the ganache. Gently heat the cream in a saucepan until small bubbles start to appear on the surface. Take off the heat and add the chocolate. Stir until all the buttons are melted. The ganache should be thick, smooth and glossy. Chill for 15 minutes to allow it to set.
- Once the cakes are completely cool, spread a layer of ganache onto one of the cakes and sprinkle with ½ cup of cornflakes. Place the second cake directly on top. Apply a final coating of ganache to the top of the cake. Decorate with the remaining cornflakes, walnuts and flaky sea salt.