Makes 24
Ingredients:
a little oil to grease
175g/6oz plain (semisweet)chocolate, chopped
175g/6oz milk chocolate, chopped
150g/5oz/⅔ cup butter
75g/3oz/¼ cup golden (corn) syrup
340g/12oz digestive biscuits (graham crackers), roughly crushed
50g/2oz/½ cup chopped pecans
75g/3oz/½ cup dried cherries
50g/2oz white chocolate, chopped
Method:
1 Lightly oil a deep 23cm/9in square baking tin and line the base and sides with parchment paper.
2 Melt the plain and milk chocolate, butter and syrup in a bowl set over a pan of gently simmering water. When melted, stir to combine. Set aside to cool slightly.
3 Put the biscuits in a bowl with the pecans and cherries. Pour the chocolate mixture over the top and stir well. Spoon into the prepared tin and level the surface.
4 Melt the white chocolate in a small bowl set over a pan of gently simmering water. Drizzle over the top of the chocolate mixture. Use a skewer to swirl the white chocolate in an attractive pattern. Cover with clingfilm (plastic wrap) or foil, making sure it doesn’t touch the chocolate.
5 Chill in the refrigerator for at least 4 hours or overnight. Cut into squares to serve.
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| Chocolate Almond Refrigerator Cake |
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