Apricot Chocolate Refrigerator Cake

Preparation Notes

Preparation time includes chilling time in the fridge.

Ingredients

For the cake

• 200g dark chocolate
• 200g butter or vegan hard margarine
• 4 tbsp golden syrup
• 1 tbsp milk or soya milk
• 500g digestive biscuits
• 200g apricots
• 100g roast hazelnuts chopped

For the topping

• 300g dark chocolate

Method

1. Melt the chocolate in a large glass bowl over a saucepan of hot water (the water should not touch the bowl). (This is known as a Bain-Marie)
2. Add the butter or vegan hard margarine*, golden syrup and milk or soya milk* and stir.
3. Remove from the heat, then stir in the crushed digestive biscuits, apricots, and hazelnuts. Mix well. This is best done if the bowl is still in the saucepan as the heat from the water will aid the mixing.
4. Line a shallow baking tray (approximately 25cm x 40cm) with parchment paper. Spoon in the chocolate biscuit mixture, press down well and chill for 1 hour.
5. Melt the remaining chocolate in a bowl over a saucepan of hot water. When melted, carefully spoon over the cake and spread evenly. Return to the fridge until set.
6. Cut into 40 pieces and serve. Will keep for up to three days in the fridge, in an airtight container.