Nutty, chocolate refrigerator cake

If you are looking for a delicious and easy cake recipe, I have the perfect one for you to make.

This nutty, chocolate cake mixes the best of everything including prunes, digestive biscuits, pecans, pistachios and dark chocolate.

Ingredients:

• 150g pitted prunes, roughly chopped
• 1/3 cup (80ml) Pedro Ximenez sherry 
• 250g digestive biscuits, chopped
• 100g pecans, chopped
• 100g unsalted pistachios, chopped
• 15 (about 50g) glace cherries
• 150g unsalted butter, chopped
• 140g golden syrup
• 500g dark chocolate, chopped
• Cocoa, to dust

Method:

1. Line a 25cm x 10cm loaf pan with plastic wrap, leaving enough overhanging the sides to cover.

2. Place the prunes and sherry in a small bowl and leave to soak for 2-3 hours.

3. Combine the biscuit, nuts and cherries in a bowl. Place the butter, golden syrup and chocolate in a heatproof bowl set over a saucepan of simmering water (don’t let the bowl touch the water), stirring gently, until chocolate melts. Remove from heat.

4. Add biscuit mixture, prunes and any soaking liquid, stirring to combine. Firmly press mixture into the loaf pan to expel any air bubbles, cover with overhanging plastic wrap and chill for at least 4 hours, preferably overnight, or until set.

5. Invert onto a platter, dust with cocoa and cut into 2cm-thick slices to serve.

Source: Taste.com.au

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