Chocolate Biscuit Cake

A no-bake fridge cake. Rich chocolatey and a real treat!

1. 1

   1. Line a medium sized loaf tin with greaseproof paper.
   
   2. Melt the butter & golden syrup togther in a small pan until combined well.
   
   3. Melt the chocolate in a heatproof bowl over a saucepan of boiling water. When melted add the butter & syrup. Stir in the egg whilst still over a low heat and stir for a minute or so. Remove bowl from heat and set aside.
   
   4. Break up the biscuits into quite large chunks. Chop the walnuts. Slice cherries in half, keeping about 7 or 8 of the halves for decoration on the top of the cake.
   Mix the biscuit pieces, walnuts, cherries and sultanas into the chocolate mix and mix well until all the ingrediants are well coated in chocolate.
   
   5. Pour out into the loaf tin and press down and spread evenly with a spatula. Decorate with the remaining cherries.
   
   6. Place in fridge and chill for approx 4 hours.
   
   7. Turn out from the tin and peel off the greasproof paper.
   Slice and serve.
   Melts quite easily - so best kept chilled to serve if not eaten in one sitting.