Fridge cake

“This is a super-indulgent and rich cake. Serve in small slices with an after-dinner espresso for a decadent treat. ”

300 g amaretti biscuits

150 ml sour cherries

200 g shelled pistachios

50 g desiccated coconut

400 g dark chocolate (70%)

200 g unsalted butter

3 tablespoons golden syrup

cocoa powder

Method

1. Line a 1-litre loaf tin with clingfilm, leaving the clingfilm edges hanging over the sides of the tin.
2. Break up the amaretti in a bowl and add the cherries, pistachios and coconut.
3. In a separate heatproof bowl, break the chocolate into small pieces and cut the butter into chunks. Add the golden syrup and melt in the microwave for 3 minutes, or until molten, giving the mixture a stir halfway through.
4. Stir into the bowl of dry ingredients. Mix well and spoon into the lined tin, pushing the mixture down as much as you can.
   
   Fold the hanging clingfilm over the __cake to cover, then refrigerate for 2 ½ to 3 hours, or until firm.
5. When ready to serve, turn onto a board and dust with cocoa. Slice and serve.

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