This is an easy to make, joyous to eat chocolate ‘cake’!
It gets its name from not being cooked, but rather set in the refrigerator. This is a dessert that was served at my parents restaurant. It is essentially – once cut up – more akin to a chocolate bar.
- 250g digestive biscuits, broken into pieces
- 150g milk chocolate
- 150g dark chocolate
- 100g unsalted butter
- 150g golden syrup
- 25 g raisins (sultanas or currants)
- 25 g nuts (eg almonds, hazelnuts, walnuts, peanuts etc)
- Line an 18 cm shallow flan tin with food wrap, leaving extra food wrap hanging over the sides.
- Melt both types of chocolate, butter, and golden syrup in a heatproof bowl set over a pan of simmering water.
- Remove from the heat and stir in the broken biscuits and raisins.
- Spoon the mixture into the tin. Level the surface by pressing it down, then leave to cool.
- Put the tin in the fridge for 1-2 hours to set.
- To serve, turn out the cake and peel off the food wrap. Cut the cake into slices. (Around the size of a Mars bar, for example.)