Chocolate Cherry Fridge Cake

For the chocolate fridge cake:

• 200 g good quality dark chocolate
• 1 heaped tbsp golden syrup
• 120 g unsalted butter
• 1 egg, beaten
• 90 g amaretti or digestives (also ginger nuts will do)
• 1 tsp kirsch
• 50 g Marcona almonds, coarsely chopped
• 50 g walnuts, coarsely broken
• 25 g shelled pistachio nuts, coarsely chopped
• 50 g Morello cherries from a jar, drained of syrup, halved
• Line a 900g loaf tin with foil or greaseproof paper.  Melt the chocolate, golden syrup and butter together gently in a heatproof bowl set over a pan of barely simmering water. Stir to combine and take off the heat. Let cool slightly, then stir in the beaten egg. Break the amaretti into large chunks, place in a bowl and sprinkle over the kirsch. Add in the chopped almonds, walnuts, pistachios and cherries. Pour the warm chocolate mixture over, stir gently until evenly mixed and the into the loaf tin. Place in the fridge for 4 hours to set (or longer if you want to make it in advance). A quick cheat is to place it in the freezer for 30 minutes. When ready to serve, remove from the fridge (or freezer) and turn it out onto a board. Peel off the foil or paper and cut the cake into thin slices, using a sharp knife. It's lovely served with cream  or creme fraiche and red berries on the side.