340 g butter
240 g (3/4 cup) golden syrup
60 g (2/3 cup) cocoa
120 g (2/3 cup) dark chocolate
5 ml (1 t) vanilla extract
60 g (1/2 cup) pistachios
100 g dried (1/2 cup packed) figs
450 g crushed digestive biscuits
300 g (2 cups) dark chocolate
50 g (2/3 cup) white chocolate
Selection of small chocolate sticks and white Maltesers
- Melt the butter with the golden syrup in a heavy based pan. Do not let it boil.
- Remove from the heat and add the cocoa powder, dark chocolate and vanilla extract.
- Stir until you have a very smooth, glossy mixture.
- Add the pistachios, figs and crushed biscuits to the chocolate mixture and stir well.
- Line the base and sides of the cake tin with baking parchment or plastic wrap.
- Place the mixture into a 20 cm cake tin and press it down. (If you are using a square tin, make sure you press it down well into the corners.)
- Leave to cool at room temperature before covering and chilling in the fridge. It will take about 2 hours to set completely firm.
- When set, remove from the tin and place it on a cooling rack.
- Melt the dark chocolate and white chocolate separately.
- Spread the dark chocolate all over the cake.
- Decorate with the Maltesers before the chocolate sets, so that they stick to the cake. Position chocolate sticks as desired and drizzle with the white chocolate.
- Store in an airtight container in the refrigerator.
- Keeps for up 2 weeks, although it seldom lasts that long, once people know that it is there.
- You can replace the pistachios with pecans, toasted almonds or macadamia nuts.
- You can replace the figs with raisins, sultanas or dried cherries.
- For a festive holiday treat, use glacé cherries and dried apricots that have been soaked in cherry brandy.
- For a children’s party cake, decorate with Smarties or M&M’s.
This recipe is courtesy of, The Royal Touch by Carolyn Robb, published by ACC Editions.