Line the loaf pan with parchment paper or alternatively butter the pan. Set aside. Melt the butter and syrup together in a small saucepan over a gentle heat until they begin to boil. Melt the chocolate in a bowl over barely simmering water, and then mix thoroughly with the butter and syrup. Pasteurize the egg by beating it slowly and continuously into the hot chocolate mixture. Break up the biscuits into large chunks; remember they will be broken further when mixed so don?t make them too small. Add the walnuts, golden raisins and cherries, but remember to reserve some cherries for decoration. Pour the chocolate mixture onto the dry ingredients and mix together with a spatula or wooden spoon. Press the mixture into the pan and decorate with the reserved cherries. Set in the fridge for 4 hours. Remove from the fridge, peel off the paper and cut into slices or cubes. Serve chilled.
This will take 4 hours to chill!
- 125 unsalted butter
- 63 golden syrup or light corn syrup
- 198 bittersweet chocolate
- 1 egg
- 4 graham crackers (cookies or Graham's crackers)
- 125 walnuts
- 63 golden raisins
- 75 candied cherries (reserving some for decoration)
Konditor and Cook Chocolate Cookie Cake is a community recipe submitted by Pollini and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.