Special Chocolate Easter Cake [no cooking]


Special Chocolate Easter Cake [no cooking]

100g butter, plus a little extra fo greasing

150g bar of dark chocolate with nuts, broken into pieces

2 tbsp golden syrup

50g hazelnuts, halved

5g pine nuts

175g soft almond amaretti biscuits, broken into chunky pieces

100g dried soft figs, chopped

300g Belgian chocolate sauce [M & S] 2 tbsp Amaretto or Disaronno Liqueur Mini chocolate eggs and cocoa powder to decorate

Soak the figs in the Liqueur and set aside for about 30mins. Dry roast the nuts in a small pan until toasty brown, set aside. Butter and line the base and sides of a loaf tin [ 19 x 9.5 x 5cm ] with baking paper or cling film. In a basin set over a pan of simmering water, melt the butter, chocolate and syrup. Stir to combine and set aside. Combine the melted chocolate mix, nuts, biscuits and figs together, and spoon into the tin, packing down firmly at the base, smoothing the top. place in the fridge to set for about 2 – 3 hours. Turn out onto a flat cake plate or board. Drizzle over the chocolate sauce so it trickles down the sides. Decorate with the chocolate eggs and a sifting of cocoa powder. Use any left over choc sauce with a slice of the cake