Fruity White Chocolate Refrigerator Cake - cooking recipe

Ingredients

14 oz white chocolate, broken into pieces
10 oz creamed coconut
2 None medium eggs
1 oz powdered sugar
1 cup raspberries
12 oz dark chcolate coated butter cookies
2 oz dark chocolate

Preparation

Line a 10 x 4 inch loaf pan with foil. Melt the white chocolate with the coconut cream over a warm water bath. Whisk together the eggs and sugar until thick and creamy. Stir the chocolate mix into the egg mix then pour back into the warm water bath.
Pour a 1/4 inch layer of the chocolate mixture into the base of the pan, then add the raspberries in a single layer. Cover with a thin layer of chocolate. Add a layer of chocolate cookies, breaking some into halves or quarters so they cover the chocolate, then cover with a thin layer of chocolate. Repeat this process with the cookies three more times, finishing with a chocolate layer, so that all the chocolate mixture is used up. Refrigerate overnight.
The next day, tip the cake out onto a sheet of parchment paper and remove the foil. Melt the dark chocolate over a warm water bath and use a spoon to drizzle over the cake. Leave to set for about 15 minutes. Serve cut into slices.