- 12
Ingredients
- 32 graham crackers (one box less one
- sheet of 4 crackers from a 14.4 oz. box)
- 10 to 12 glace cherries, halved
- 1/2 C. whole hazelnuts, halved
- 16 oz. good-quality bittersweet chocolate, broken into pieces
- 12 T. unsalted butter
- 2 T. golden syrup
- 2 T. sugar
- Cocoa powder (optional)
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 graham crakers into small pieces directly into a large bowl. Add the cherries and hazelnuts.
2. In a heatproof bowl over a pan of simmering water, combine the chocolate, butter, sugar and golden syrup, stirring until chocolate is melted. Remove from the heat.
3. Combine melted chocolate mixture with crackers, cherries and hazelnuts 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.
5. Dust the cake with cocoa power, if desired.