Chocolate Fridge Cake
Prep and cook time: Up to 30 mins
Serves: 16
Ingredients
200g digestive biscuits
110g whole pecan nuts, roughly chopped
110g pistachio nuts, peeled
10 glace cherries
150g unsalted butter
1 tablespoon golden syrup
200g Luxury continental Belgian dark chocolate
Method
Break the biscuits into small pieces directly into a large bowl. Add the
pecans, pistachio nuts and cherries, and mix together. Put the rest of the ingredients into a
separate bowl and place over a pan of simmering water until the butter and
chocolate have melted. Combine the
biscuit mix with the chocolate mixture. Line a 30x20cm plastic container with
cling film, leaving plenty of extra cling film at the edges to help turn the
cake out later. Pour in the mixture,
pressing down hard to pack nicely, and then fold the cling film over the top.
Leave in the fridge for a few hours to firm up, then turn out and cut into
chunky slices.
This cake can be kept in an airtight container for a few days, and it actually improves in flavour!
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