Chocolate Refrigerator Cake - cooking recipe

Ingredients

butter, to grease cake tin
250 g digestive biscuits
125 g walnut pieces
60 g slivered almonds
60 g glace cherries
250 g raisins, soaked in
1 cup brandy or 1 cup Cointreau liqueur
2 tablespoons golden syrup
300 g dark chocolate
185 g unsalted butter, melted

Preparation

Grease round 20cm cake tin with butter.
Put biscuits between sheets of greaseproof paper and crush with rolling pin.
In a bowl mix together biscuit crumbs, nuts, cherries and raisins and liqueur.
In a small saucepan over low heat add syrup, 150g chocolate and melted butter. Stir until all mixed together and melted.
Pour this mixture over the biscuit mixture and stir well.
Pack mixture into cake tin.
Cover and refrigerate for several hours.
Then melt the remaining chocolate and pour over cold cake whilst in tin.
Allow chocolate to set in fridge and then serve in small slithers.