World Cuisine

  • 300 g (10 oz) plain dark chocolate, broken into pieces
  • 100 g (3½ oz) milk chocolate, broken into pieces
  • 100 g (3½ oz) butter
  • 3 tablespoons golden syrup
  • 75 g (3 oz) cinnamon or almond biscuits, broken into small pieces
  • 75 g (3 oz) whole blanched almonds, toasted
  • 50 g (2 oz) golden raisins
  • 1 piece of candied orange peel, finely chopped
  • cocoa powder, for dusting

Melt the dark and milk chocolates, butter and golden syrup in a small heatproof bowl set over a saucepan of simmering water, stirring occasionally and making sure the bottom of the bowl does not touch the water. Stir in the biscuits, almonds, raisins and orange peel.

Line a 10 x 30 cm (4 x 12 inch) terrine dish or loaf tin with clingfilm. Spoon the mixture into the tin and smooth over the surface. Chill for at least 3 hours.

Turn the refrigerator cake out of the tin on to a board, then lightly dust with cocoa powder. Serve cut into slices.

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