Sophisticated and intensely chocolatey with a hit of juicy raisins and crunchy biscuit pieces, serve this decadent chocolate fridge cake as a teatime treat
Prep:20 mins
Makes 16 generous squares
1 mugful mixed dried fruit (about 225g) ½ mugful brandy or juice (about 110ml)300g dark chocolate (70% cocoa solids)½ pack butter (about 125g, salted or unsalted), plus extra for the tin3 tbsp golden syrup13 digestive biscuits (about 200g)100g pack toasted flaked almonds or roasted hazelnuts, chopped (see tip, below)
STEP 1Put the dried fruit in a small bowl and pour in just enough brandy or juice to cover. Microwave for 2 mins until steaming, then set aside.STEP 2The non-messy way to chop chocolate is to smash it (still wrapped) onto your work surface, then unwrap it down to the foil and snap it (still in foil) into small bits using your fingers. Empty the chocolate into a microwaveable bowl. Add the butter and golden syrup, cover the bowl with cling film and microwave for 2 mins until melted. Set aside.STEP 3Meanwhile, line a 20cm square tin with baking parchment, using a little butter to stick it in place. (You can also use foil but it’s more fiddly to peel off later, or cling film if you don’t mind wrinkles on the underside of your cake.)STEP 4Take a third, large bowl. Use your fingers to break the biscuits into it. Stir in the nuts, soaked fruit and soaking liquid, then mix everything together. Pour the melted chocolate into the bowl with the biscuits, using a spatula or spoon to scrape out every last bit of chocolate. Mix together until everything is coated in chocolate.STEP 5Check the ingredients list to make sure everything is accounted for (it’s surprisingly easy to miss something in this recipe), then tip the chocolate mixture into the tin, pushing well into corners and flattening the top. Put in the fridge (no need to cover) for 4 hrs or overnight until set. To serve, remove from tin, peel away the parchment and cut into 16 squares (any crumbly bits that fall off make tasty samples for the cook). Will keep for up to 1 week in an airtight container in the fridge. Can be frozen for up to 1 month.
