No - Bake Cherry Chocolate Biscuit Cake - cooking recipe

Ingredients

10 ounces bittersweet chocolate or 10 ounces semisweet chocolate, chopped
10 tablespoons unsalted butter
1/4 cup whipping cream
2 tablespoons golden syrup or 2 tablespoons mild light molasses
1 (7 1/2 ounce) package butter cookies, coarsely crumbled (Le Petit Beurre biscuits)
1 cup chopped walnuts
1/3 cup raisins
1/3 cup dried tart cherry

Preparation

Line 9 x 5 x 2-inch metal loaf pan with plastic wrap, leaving overhang on both ends.
Stir chocolate and butter in heavy large saucepan over low heat until melted and smooth.Remove from heat. Mix in cream and golden syrup. Stir in remaining ingredients.
Pour chocolate mixture into prepared pan. Smooth top. Cover with plastic wrap and refrigerate until set, at least 3 hours or overnight. (Cake can be prepared up to 3 days ahead. Keep refrigerated.).
Uncover pan. Place platter on pan. Invert cake onto platter. Peel off plastic wrap. Cut cake into slices and serve.
Nb - This is very rich and can be pretty crumbly when cutting. Keep cold for best results.