|Cross section of chocolate fridge cake|
Chocolate fridge cake
75g milk chocolate
75g dark chocolate
75g golden syrup
50g glace cherries
Line a 7" circular cake tin with cling film. Put the biscuits into a plastic bag and bash them gently with a rolling pin. Melt the chocolate, butter and golden syrup in a bowl over a pan of simmering water, then add the biscuits and dried fruit. Spoon it all into the tin, smoothing it down with the back of a fork, and let it cool a bit. Then put it into the fridge for an hour or two (or into the freezer for about half an hour) before turning it out and removing the clingfilm.
You can also incorporate 30g or so of nuts (pecans or walnuts), Maltesers, or substitute other dried fruit etc according to your preferences.