Fruit and Nut Fridge Cake

Not exactly the same as chocolate crispy cakes, but not far off:







2 x 100g bars Green & Black’s Maya Gold chocolate
50g butter, diced
4 tbsp golden syrup
200g ginger biscuits
100g macadamias or almonds
200g glace cherries
1 tsp cocoa powder, to dust

1 Break the chocolate into a small pan then add the butter and syrup. Heat very gently, stirring from time to time until smooth and glossy.

2 Break the biscuits into a large bowl. Stir in the nuts and cherries then carefully stir in the chocolate mixture until evenly coated.

3 Tip the mixture into a 20cm loose-bottomed cake tin patting down carefully. Chill for a least two hours. Dust the surface with cocoa before slicing with a serrated knife.