Chocolate is something everyone loves. Since it is the season to forego your diet, we can all indulge in it for a few days.
During the holiday season, I barely have time to make dessert because of the many other dishes that are prepared. I often buy cakes or pastries. It would be a good idea to make different types of fridge/freezer cakes and store them. You can serve a different cake for each meal or you can give it to friends. For this recipe, you can even put some wine and it is an instant fruitcake.
200g graham crackers
110g whole pecans, roughly chopped
110g pistachio nuts, peeled
10 glazed cherries
2 ready-made meringues, crushed
150g unsalted butter
1 tablespoon corn syrup
200g dark chocolate
In a bowl, break the crackers into bite sized pieces. Mix with the crushed meringues, pecans, pistachio nuts and cherries.
In a separate heatproof bowl, combine the butter, corn syrup and dark chocolate. Place the bowl in a pan with simmering water. Stir occasionally. Keep on low heat until the ingredients have melted.
Line a 30×20 plastic container or baking pan with clingfilm. Make sure that you leave a lot of extra film at the edges, so that it is easier to remove the cake from the container.
Mix the graham cracker mixture with the chocolate mixture. Pour into the plastic container and refrigerate for 2 hours or even more. The cake tastes better if you store it in an airtight container for a few days.
Cut the cake and serve.
Photo Courtesy Of: dumbledad