For Perk Cake
Mix the chopped Perk bars with the toasted nuts.
Place the chopped Dairy Milk Silk bars in a large glass bowl. Place the bowl over a pot of simmering water. Stir continuously until chocolate has completely melted.
Take the melted chocolate and combine with the butter, 1⁄2 cup of heavy cream, and vanilla essence on low-medium heat.
In a large bowl, combine the chocolate sauce with the Perk and nuts.
Line a baking tin and pour the mixture into it. Cover and refrigerate for 1 hour.
Melt the Bournville and heat in a pot with the remaining heavy cream.
Pour into the baking tin. Refrigerate for 2-3 hours.
Garnish with toasted nuts and serve cool.
This recipe was featured in the Cadbury Chocolate Cookbook, published in 2018 by the Times Group.
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