Prep and cook time: Up to 30 mins
Serves: 16
Ingredients
200g digestive biscuits
110g whole pecan nuts, roughly chopped
110g pistachio nuts, peeled
10 glace cherries
150g unsalted butter
1 tablespoon golden syrup
200g Luxury continental Belgian dark chocolate
Method
Break the biscuits into small pieces directly into a large bowl. Add the pecans,
pistachio nuts and cherries, and mix together. Put the rest of the ingredients into
a separate bowl and place over a pan of simmering water until the butter and
chocolate have melted. Combine the biscuit mix with the chocolate mixture. Line
a 30x20cm plastic container with cling film, leaving plenty of extra cling film at the
edges to help turn the cake out later. Pour in the mixture, pressing down hard to
pack nicely, and then fold the cling film over the top. Leave in the fridge for a few
hours to firm up, then turn out and cut into chunky slices.
This cake can be kept in an airtight container for a few days, and it actually
improves in flavour!
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