Thursday, 16 July 2009

... and more baking

3 days to go and I better get cooking. This is a recipe I copied from a magazine in the dentist’s waiting room which I have adapted slightly so the ingredient quantities are packet sizes which should result in no annoying waste.

Chocolate Fridge Cake

250g/8 oz Digestive biscuits – broken into 1/2cm pieces
300g/10 oz Dark chocolate (70%) – broken in pieces
180g/6 oz Unsalted butter – cubed
1 ½ TBSP Golden Syrup
200g/7 oz glace cherries
120ml /4oz Conintreau
180g/6oz Raisins
Icing sugar for dusting

How to
Put the raisins in a saucepan and cover with Conintreau. Simmer gently until almost all the liquid has been absorbed. Remove from the heat and allow to cool for 15 – 30 minutes.

Melt the chocolate, butter and golden syrup in a glass bowl over a simmering pan of water. Be careful to ensure the bowl is not touching the water. Once melted remove from the heat and stir in the biscuits, cherries and raising, combining well so all the dry ingredients are covered with the chocolate mixture.

Line an 8inch/20cm square tin with parchment paper using a little of the chocolate mixture to stick down each corner. Spoon the mixture into the tin and cover with cling film. Using your hands squash down the top to level it and make sure the mixture is pushed into the corners of the tin. Remove cling film and replace with a clean piece loosely fitted. Refrigerate for 3 hours to set. Once set remove cling film from the top and turn out onto a chopping board, then remove parchment paper. If serving immediately dust with icing sugar & cut into 5cm/2inch squares. These gorgeous cakes will keep for up to 1 week if kept in an airtight container in the fridge. Remember to dust with icing sugar just before serving.

It's as easy as that you get to lick the spoon!

I'm off now to buy little Missy her first pair of proper shoes - we are both very excited.

CM xxx

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