Chocolate Fridge Cake

Here is one of the recipes I made for the Ultimate Afternoon Tea classes this month. Apparently Prince William is having a version of this type of cake for his Groom's cake - perfect timing if you want a little something chocolaty to enjoy while you are watching the Royal wedding on the 29th!

A rich chocolate mixture is combined with little pieces of digestive biscuits (McVities are my choice), soft raisins, candied cherries, and dried mango. It does sound a bit unusual but it really works. Enjoy the wedding!

Chocolate Fridge Cake

1 cup raisins
1/2 cup orange juice
300 grams dark chocolate, broken into pieces
3/4 cup butter, diced
1 1/2 Tbsp Lyle's golden syrup or corn syrup
1 cup candied cherries (also known as glace cherries)
1/2 cup dried mango, diced small
8 ounces digestive biscuits
Icing sugar for dusting

Place the raisins in a small saucepan with the orange juice and simmer until the liquid is almost completely absorbed, stirring occasionally. Leave to cool for about 20 minutes while they absorb the rest of the juice.
Melt the chocolate, butter, and syrup in a large bowl set over a saucepan with a little simmering water in it. Stir until smooth. Stir in the raisins, the cherries and the biscuits, tossing until everything is coated in the chocolate mixture.
Line a 9-inch square baking pan with parchment paper and spoon the mixture over the base of the pan. Lay a sheet of plastic wrap over the surface and press it level using your hands, though it will still appear slightly rough. Remove the plastic  and loosely cover with another piece of plastic wrap. Chill for 2-3 hours or until hard.
To serve the cake, remove the whole piece in the parchment paper and place on a cutting board. Dust generously with icing sugar. Cut into small fingers or squares. Store in an airtight container in the fridge. It will keep for up to a week, but you may need to sprinkle with icing sugar again.