Chocolate Fridge Cake - cooking recipe

Ingredients

250 g digestive biscuits or 250 g graham crackers
100 g pecan nuts, shelled
100 g sliced almonds
100 g glace cherries, chopped
150 g butter
1 tablespoon molasses
200 g good quality chocolate (about 70 percent cocoa solids)
cocoa powder, for dusting (optional)

Preparation

Break the biscuits into small pieces and put in a large bowl.
Add in both kinds of nuts and the cherries and stir to mix.
Put the rest of the ingredients in a small saucepan and simmer over the lowest possible heat until the chocolate and butter are melted.
You may have to give it a stir or two to combine the ingredients.
Pour the melted chocolate mixture into the bowl with the biscuits and use a spoon to mix everything until the chocolate is evenly distributed across the rest of the ingredients.
Line a loaf pan with saran wrap, leaving lots of extra at the edges to cover the top of the finished cake.
Spoon the mixture into the loaf pan.
You may have to use the back of the spoon to pack it down.
Pull the extra saran wrap over the top and use your hands to push down firmly on the cake, making sure it is well packed together.
Place in the fridge for two hours to cool, then take out and slice.
For a special touch, dust with cocoa powder.