Chocolate Fridge Cake

Chocolate Fridge Cake

A treat for chocoholics. These are ideal for picnics, outdoor eating or buffets

225 g (8 oz) Trenance milk chocolate
50 g (2 oz) Trewithen Dairy unsalted butter
200 g (7 oz) biscuits, crushed
50 g (2 oz) brazil nuts, chopped
100 g (4 oz) glacé cherries, chopped
10 ml (2 tsp) cocoa powder
15 ml (1 tbsp) Tia Maria

Glaze:
100 g (4 oz) Trenance dark chocolate
25 g (1 oz) Trewithen Dairy unsalted butter
15 ml (1 tbsp) Tia Maria

1. Break up the milk chocolate and melt in the top half of a double boiler or a basin over a saucepan containing simmering water. Remove from heat when melted.

2. Beat the butter until creamy then add melted chocolate, cocoa and Tia Maria, mix well. Stir in crushed biscuits and chopped nuts and cherries, blend well. Spoon into a 20 cm (8 inch) round dish, press it out evenly. Chill overnight.

3. For the glaze: place chocolate, butter and Tia Maria in top half of double boiler until melted. Beat well. Spread carefully over top of fudge cake.

4. To serve:- Allow to cool, refrigerate. Cut into thick slices, wrap in foil to take on picnics. Transport in a cool bag

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