Chocolate Fridge Cake
|Dark chocolate||125 Gram, broken into pieces (70% Cocoa Solids)|
|Golden syrup||1 Tablespoon|
|Low fat spread||125 Gram|
|Digestive biscuits||125 Gram, roughly crushed|
|Glace cherries||100 Gram, chopped finely|
|Low fat spread/Low fat butter||125 Gram|
Line a 450 g loaf tin with clingfilm, leaving a little extra over the edge.
Melt the chocolate, syrup and butter in a heatproof bowl over a saucepan of gently simmering water.
Stir well, then add the biscuits and finely chopped cherries.
Pour into the prepared tin.
Fold over the clingfilm and put it in the fridge to set - this will take 1-2 hours.
To serve, remove the cake from the tin and slice.