Serve this no-bake Black Forest fridge cake already sliced to show off the beautiful fruits, nuts and shortbread within. It would make a stunning finale to any dinner party, topped off with a light dusting of icing sugar.
MAKES 1 x 22 CM LOAF
300g dark chocolate (at least 70% cocoa), broken into pieces
125g unsalted butter, diced
100g golden syrup
1 tsp finely grated orange zest
250g choc chip shortbread
100g walnuts, coarsely chopped
100g red glacé cherries
TO SERVE (OPTIONAL)
100g pomegranate seeds
icing sugar for dusting
1. Gently melt the chocolate, butter and syrup in a large bowl set over a pan with a little simmering water in it, stirring until smooth. Stir in the orange zest.
2. Chop the biscuits into 1cm-2cm nibs, discarding any crumbs that are created. Stir the nuts and chopped biscuits into the chocolate, then add the cherries, tossing until everything is coated in the chocolate mixture.
3. Line the base and sides of a 22cm/1 litre loaf tin with clingfilm, with enough overhang to fold over the top. Spoon the mixture into the tin, fold the sides of the clingfilm over the top and firmly press down to level the cake. Chill for 3-4 hours until hard.
4. Lift the cake out of the tin using the clingfilm then peel this off and place the cake base-upwards on a plate. Leave to soften for 30-60 minutes at room temperature so it is easier to slice. The cake will keep well for several days.
4. For a gorgeous dinner party pud, combine the blueberries with the pomegranate seeds in a medium bowl and scatter these over and around the cake. If wished, dust with icing sugar.
Recipe by Annie Bell. Food styling by Clare Lewis. Styling by Sue Radcliffe.