Chocolate Fridge Cake
Makes 10-12 servings • From the kitchen of Megan Lay
Ingredients
200g plain chocolate
125g unsalted butter
1 tablespoon golden syrup
150g plain biscuits
90g red glace cherries (optional)
60g shelled nuts (optional)
60g raisins (optional)
30g blanched almonds (optional)
Directions
Break the chocolate into a bowl and add the butter and syrup.
Place the bowl over a pan of barely simmering water and gently melt the contents.
Halve the cherries and break the biscuits into small pieces. If you would prefer a smoother fridge cake, break the biscuits into even smaller pieces.
Remove the chocolate from the heat and allow the bowl to cool slightly.
Stir in the remaining ingredients until coated.
Use cling film to cover the bottom and sides of a loaf tin.
Spoon the mixture into the loaf tin and press it down with the back of a spoon.
Loosely cover with more cling film and chill for 2 hours to set.
Carefully turn the tin upside down on a chopping board.
Remove the tin and unwrap the cling film.
Leave the fridge cake to soften for a few minutes and enjoy.
