This is great to serve with coffee after a meal. Makes 10 large, very rich slices.
Melt the butter and syrup together in a small saucepan over a gentle heat until they begin to boil. Melt the chocolate in a heatproof bowl suspended over a saucepan of barely simmering water, then mix thoroughly with the butter and golden syrup. Beat the egg slowly and continuously into the hot chocolate mixture.
Break up the biscuits slightly. Add the walnuts, sultanas and most of the cherries.Pour the chocolate mixture on to the dry ingredients and mix together with a spatula or wooden spoon. Press the mixture into the tin and decorate with reserved cherries. Leave to set in fridge for about four hours.
Ingredients
4 1/2 oz unsalted butter
3oz golden syrup
7oz dark chocolate - minimum 60% cocoa solids, broken into pieces
1 egg
2oz graham crackers
2oz whole walnuts
2oz sultanas
2oz glace cherries, reserving a few for decoration
7oz dark chocolate - minimum 60% cocoa solids, broken into pieces
1 egg
2oz graham crackers
2oz whole walnuts
2oz sultanas
2oz glace cherries, reserving a few for decoration
Method
Line the loaf tin with baking parchment and set aside.Melt the butter and syrup together in a small saucepan over a gentle heat until they begin to boil. Melt the chocolate in a heatproof bowl suspended over a saucepan of barely simmering water, then mix thoroughly with the butter and golden syrup. Beat the egg slowly and continuously into the hot chocolate mixture.
Break up the biscuits slightly. Add the walnuts, sultanas and most of the cherries.Pour the chocolate mixture on to the dry ingredients and mix together with a spatula or wooden spoon. Press the mixture into the tin and decorate with reserved cherries. Leave to set in fridge for about four hours.
Remove from the fridge, peel off the paper and cut into slices or cubes. Serve chilled.
