Chocolate fridge cake

Preparation

Halve the glacé cherries.

Method

1. 1 Grease one 20cm square shallow baking tin per cake being made; line with baking parchment.
2. 2 Melt the chocolate and butter over a pan of simmering water or in the microwave on a low heat for 1-2 minutes, stirring after the first minute. Don’t overheat or chocolate will seize.
3. 3 Put the biscuits into a plastic bag and crush with a rolling pin, leaving some chunks.
4. 4 Add the walnuts, raisins, cherries and biscuits to the melted chocolate. Stir well to combine then tip into the prepared tin, pressing down the surface with the back of a spoon.
5. 5 Leave in the fridge for about 2 hours to set, then remove the cake from the tin using the baking parchment and cut into 16 squares.