CHOCOLATE REFRIGERATOR CAKE
This is reminiscent of my childhood where this cake was often made to serve with afternoon tea. Remember use half of the chocolate for the cake and half for the top of the cake later on - don't melt it all at once! You can use white chocolate as well. Requires a few hours refrigeration time which is included in times.
Provided by Wendys Kitchen
Categories Dessert
Time 3h20m
Yield 1 20cm cake
Number Of Ingredients 10
Steps:
- Grease round 20cm cake tin with butter.
- Put biscuits between sheets of greaseproof paper and crush with rolling pin.
- In a bowl mix together biscuit crumbs, nuts, cherries and raisins and liqueur.
- In a small saucepan over low heat add syrup, 150g chocolate and melted butter. Stir until all mixed together and melted.
- Pour this mixture over the biscuit mixture and stir well.
- Pack mixture into cake tin.
- Cover and refrigerate for several hours.
- Then melt the remaining chocolate and pour over cold cake whilst in tin.
- Allow chocolate to set in fridge and then serve in small slithers.
Nutrition Facts : Calories 6439.7, Fat 433.3, SaturatedFat 205.8, Cholesterol 397.8, Sodium 2114, Carbohydrate 535.3, Fiber 75.5, Sugar 216.5, Protein 96.8
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