Chocolate Fridge Cake Recipe

100 g/4 oz soft brown sugar

100 g/4 oz butter or margarine

50 g/2 oz drinking chocolate powder
25 g/1 oz cocoa (unsweetened chocolate) powder
30 ml/2 tbsp golden (light corn) syrup

150 g/5 oz digestive biscuits (Graham crackers) or rich tea biscuits
50 g/2 oz glace (candied) cherries or mixed nuts and raisins

100 g/4 oz/1 cup milk chocolate

Method:

Place the sugar, butter or margarine, drinking chocolate, cocoa and syrup in a pan and warm gently until the butter has melted, stirring well. Remove from the heat and crumble in the biscuits. Stir in the cherries or nuts and raisins and spoon into a 450 g/1 lb loaf tin (pan). Leave in the fridge to cool.

Melt the chocolate in a heatproof bowl over a pan of gently simmering water. Spread over the top of the cooled cake and slice when set.