Chocolate refrigerator cake difficulty * #56

Cuts into 30 

Preparing time: 15 minutes 

Cooking time: 5 minutes 

Ingredients:

• 500 g plain dark chocolate, broken into pieces 
• 125 g unsalted butter 
• 100 g digestive biscuits
• 100 g dried figs 
• 50 g dried cranberries 
• 50 g blanched hazelnuts 
• 50 g blanched almonds 
• sifting icing sugar, for dusting 

1. Melt the chocolate and butter in a heatproof bowl set over a saucepan of gently simmering water 
2. Stir in the remaining ingredients 
3. Spoon on the mixture into a 23 x 18 cm shallow baking tin, greased and base-lined with baking parchment 
4. Press well into the base and slides of the tin and smooth the surface 
5. Cover with foil and chill for 4 hours or overnight
6. Loosen the edges of the cake and turn out on to a board 
7. Peel off the lining paper, cut into thin fingers and serve dusted with sifted icing sugar, if liked 
8. Enjoy :-)