It may include plenty of children’s favourite Lotus biscuits and showers of colourful sprinkles, but make no mistake, this is a deliciously grown-up fridge cake. You will need a 22cm-square tin lined with baking paper or same size of disposable tin.


METHOD

• Melt the chocolate in a bain-marie or in a microwave at medium heat in bursts of one minute or less, as the chocolate begins to melt (stirring with a spatula between) so as not to burn the chocolate.

• Spread half of the chocolate on the baking paper on the base of the tin and refrigerate for 15 minutes to set.

• Crush 300g of the biscuits into small pieces and mix with the melted butter and whisky.

• Spread a thin layer of Biscoff spread over the chocolate in the tin.

• Spoon the crushed biscuit mixture uniformly over the spread and push down with a spoon to compact it.

• Scatter some of the sprinkles generously over the biscuits.

• Arrange a layer of whole biscuits flat in a single layer over the crushed biscuit layer.

• Spread the remaining melted chocolate over the biscuits and refrigerate for 15 minutes.

• Top with a thin layer of Biscoff spread and decorate generously
  with sprinkles then refrigerate until ready to serve.
  
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