0 Picture
Ingredients
- 28 amaretti cookies
- 3/4 C. dried apricots, sliced
- 16 oz. good-quality semisweet
- chocolate, broken into pieces
- 12 T. (3/4 C.), unsalted butter
- 1 T. golden syrup - Tate and Lyles vanilla caramel flavor. Omit if not available
- 1 T. rum
Details
Servings 12
Preparation
Step 1
1. Line a 8 1/2" by 4 1/2" loaf tin with plastic wrap, leaving enough extra plastic to fold over the edges. Break amaretti cookies into small pieces directly into a large bowl. Add the apricots.
2. In a heatproof bowl over a pan of simmering water, combine the chocolate, butter, golden syrup and rum, stirring until chocolate is melted. Remove from the heat.
3. Combine melted chocolate mixture with cookies and apricots and transfer to the lined loaf tin. Pack down well and place in refrigerator for 24 hours (can be taken out of the pan and transferred to an airtight container once set, after about 8 hours).
4. To serve, remove cake from the refrigerator about 30 minutes ahead of time and transfer to a plate. To slice, use a serrated knife.
Review this recipe