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Orlan­do’s Amaz­ing Choco­late Fridge Cake

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orlando brownie
Orlan­do’s Amaz­ing Choco­late Fridge Cake
(makes about 30 brown­ie-shaped portions)
 300g dark chocolate
125g but­ter, salt­ed or not
200–250g mixed dried fruit (sul­tanas, raisins, cran­ber­ries, blueberries)
100ml liqueur, like Grand Marnier, cit­rus brandy, sweet sherry
3 tbsps gold­en syrup
13 bro­ken diges­tive bis­cuits (not crumbed, just broken)
100g toast­ed nuts (peanuts, wal­nuts, pecans, hazelnuts)
Melt the choco­late in a bowl over a pot of sim­mer­ing water and mix the but­ter with it.  Mean­while soak the fruit in the liqueur.  Mix the choco­late, fruit bis­cuits and nuts well.  Pack in a foil-lined or paper-lined tray and refrig­er­ate for a few hours.  Lift out of the tin, unwrap, and cut into brown­ie-sized pieces.

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