CHOCOLATE FRIDGE CAKE
Servings: 12 people
Equipment
- 3 mixing bowl
- jug
- pan & bowl
Ingredients
- 225 g mixed dried fruit
- 110 ml brandy or orange juice
- 300 g dark chocolate
- 125 g butter
- 3 tbsp golden syrup
- 200 g 13 digestive biscuits
- 100 g toasted/roasted chopped nuts – hazelnuts/almonds
- 20 cm square tin greased lined with baking parchment
Instructions
- Put dried fruit into bowl and cover with brandy/juice – microwave for 2 mins until steaming. Leave to cool
- Place broken chocolate, butter and syrup into a bowl and melt – either in microwave or over pan of hot water
- Break biscuits into the third bowl, mix in the nuts
- Pour over fruit and any liquid remaining
- Mix well
- Add chocolate mixture and stir until thoroughly covered
- Pour into tin and smooth
- Put in fridge for at least 6 hours or overnight
- Remove from tin and tear off parchment
- Cut into 16 pieces
- Will keep for one week in the fridge or can be frozen for up to one month