Great no cook chocolate cake

Hi here is my latest recipe, I've not posted for a few weeks due to being so busy with Christmas coming up fast now, but I'm back and baking and cooking again - much to the tasting teams delight as my family review panel were feeling quite redundant!

This recipe came from a Sunday magazine, and is great.  Make it the day before if you can as it firms up a bit more and the flavours all gel well.  Just to note if you are not keen on honey you really can't taste it in this recipe it combins well with the other flavours to reach that lovely end flavour.

Makes 15-20 slices

15 minutes preparation and additional chilling time.

Ingredients

100g butter

2 tbsp honey

300g 70% dark chocolate chopped

150g ginger biscuits, broken up

50g pistachio nuts

75g glace cherries roughly chopped ( I left these out)

Icing sugar 

 Method

Grease and roughly line a 18-20cm round or square tin with baking parchment.

Melt 100g butter, the honey, and the dark chocolate together in a small pan, stirring until smooth.  Add 150g ginger biscuits, the pistachio nuts and cherries, stir to mix together then tip into the tin.

Spread the mixture out in the tin, pop into the freezer for 20 minutes or chill for 45 minutes in the fridge until very firm.  I think left in the fridge overnight worked really well too, it just held together really well.  Cut and dust with icing sugar.

If you like the combination of nuts and chocolate, which I think is a match made in heaven, then have you seen our Palet Gourmand?  We thought we might do a Summer flavour influenced box next year for the Spring too.  Our Gone Nuts Pizza is great too with toffee and hazelnuts, the ideas are almost infinate.