Dark Chocolate Refrigerator Cake

275g Fruit and Nut Plain Chocolate                                                                      10oz Fruit and Nut Plain Chocolate

130g Unsalted butter                                                                                             9 Tbsp Sweet Butter

90g Digestive Biscuits                                                                                           3 ½ oz Grahams Crackers

90g White Chocolate                                                                                             3 ½ oz White Chocolate

Serves 8-10

Preparation: 5 Minutes                                                                        Cooking Time: 3o Minutes 2Hours to Chill

1. Grease and line the base and sides of a 450g/ 1lb Loaf Tin with baking parchment.
   
   
   
2. Break the fruit and nut chocolate into pieces and place in a heatproof bowl with the butter.
   
   
   
3. Place the bowl over a pan of barely simmering water and stir the chocolate gently until it is melted and smooth.
   
   
   
4. Remove the bowl and cool for 20 minutes.
   
   
   
5. Break the biscuits into small pieces, finely chop the white chocolate into the melted mixture until it is evenly combined.
   
   
   
6. Turn the mixture into the prepared tin and pack down gently.
   
   
   
7. Chill for 2 Hours, or until set, cut the mixture into slices.
   
   
   
   
   

Cook’s Tip: Either serve as a tea-time treat or in place of a dessert. Store in an air tight container and keep in the fridge.