Recipe information
Yield
Serves 12
Ingredients
10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
10 tablespoons (1 1/4 sticks) unsalted butter
1/4 cup whipping cream
2 tablespoons Lyle's Golden Syrup or mild-flavored (light) molasses
17.5-ounce package Le Petit Beurre lightly toasted butter biscuits, coarsely chopped
1 cup chopped walnuts
1/3 cup raisins
1/3 cup dried tart cherries
Preparation
Step 1
Line 9 x 5 x 2-inch metal loaf pan with plastic wrap. Stir chocolate and butter in heavy large saucepan over low heat until melted and smooth. Mix in cream and golden syrup. Remove from heat. Stir in remaining ingredients. Pour chocolate mixture into prepared pan. Smooth top. Cover with plastic wrap and refrigerate until set, at least 3 hours or overnight. (Cake can be prepared up to 3 days ahead. Keep refrigerated.)
Step 2
Uncover pan. Place platter on pan. Invert cake onto platter. Peel off plastic wrap. Cut cake into slices and serve.
