It's that book again ... 5 down 4 to go

Here's the next contribution from “The Little Book of Chocolat” continuing to hit the chocolate spot!

Rosette's Chocolate Fridge Cake

… This recipe is so easy that even a child can make it – in fact, I know from experience that the task of destroying biscuits by hitting them with a rolling pin can become so popular with children that it's hard to make them understand that it isn't always necessary. There are many variations on this basic recipe – here we've used raisins and pecans, but almonds and cherries work well too, as do sultanas and orange peel.

Takes 2½ hours – Serves 12

250g digestive biscuits

300g dark or milk chocolate broken into small even-sized pieces

100g butter

100g golden syrup

100g raisins

100g pecans, chopped

Line a 30x30cm shallow baking tray with baking parchment.

Place the biscuits in a plastic bag and bash with a rolling pin. Melt the chocolate, butter and golden syrup in a bain-marie, mixing until smooth. Remove from the heat, add the digestive biscuits, raisins and pecans, and mix well, coating everything in the chocolate syrup.

Put the mixture into the prepared tray, push down and flatten the top Place in the fridge to set for 2 hours. Remove from the tray, dust with icing sugar or cocoa powder and cut into 12 squares (or hearts, or stars, if you prefer).

As is my usual routine, there are hints and tips coming up and photos too.