Ingredients for No Bake Cherry Chocolate Biscuit Cake
- Bittersweet Chocolate
- Unsalted Butter
- Whipping Cream
- 100ml golden syrup
- Butter Cookies
- Walnuts
- Raisins
- Dried Tart Cherry
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How to Make No Bake Cherry Chocolate Biscuit Cake
- Line a 9 x 5 x 2-inch metal loaf pan with plastic wrap, leaving a generous overhang on both ends.
- In a heavy-bottomed saucepan over low heat, melt the chopped chocolate and cubed butter, stirring frequently until smooth and combined.
- Remove from heat.
- Stir in the double cream and golden syrup until well incorporated.
- Gently fold in the crushed biscuits and chopped cherries.
- Pour the chocolate mixture into the prepared loaf pan.
- Smooth the top with a spatula or the back of a spoon.
- Cover tightly with plastic wrap and refrigerate for at least 3 hours, or preferably overnight, until completely set.
- Once set, place a serving platter on top of the pan.
- Invert the cake onto the platter.
- Carefully peel off the plastic wrap.
- Cut into slices and serve chilled. (Note: This dessert is rich and may be slightly crumbly.)
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
30g
Fat
48g
Carbs
6g
