Chocolate Biscuit Cake

SERVES 4

85 g | 3 oz plain chocolate

85 g | 3 oz butter

45 g | 1 ½ oz caster sugar

4 tablespoons golden syrup

340 g | 12 oz plain biscuits, crushed

85 g | 3 oz glace cherries

85 g | 3 oz flaked almonds

1.      Chop the chocolate and melt it slowly with the butter, sugar and syrup in a heavy saucepan, stirring all the time.

2.      Add the crushed biscuits, cherries and almonds.

3.      Grease a sheet of greaseproof paper and the inside of a 20 cm | 8 in flan ring.

4.      Press the mixture on to the paper and flatten it, using the flan ring to get a round shape.

5.      Allow to cool until set hard.

6.      Cut into small wedges.

Wine: Liquer Muscat