{"id":1006,"date":"2011-05-15T16:08:42","date_gmt":"2011-05-15T16:08:42","guid":{"rendered":"http:\/\/davstott.me.uk\/?p=1006"},"modified":"2011-05-19T08:17:08","modified_gmt":"2011-05-19T08:17:08","slug":"cherry-choc-fridge-cake","status":"publish","type":"post","link":"https:\/\/davstott.me.uk\/index.php\/2011\/05\/15\/cherry-choc-fridge-cake\/","title":{"rendered":"Cherry choc fridge cake"},"content":{"rendered":"

This is one of my favourite value cakes. It’s still slightly more effort than taking a Mr Kipling cake out of its wrapper and eating it, but not by much. I don’t want to imagine how many calories are in each slice but, well, butter’s nice and it’s nearly as quick to make as the microwave chocolate mug pudding.<\/p>\n

Ingredients<\/h1>\n

Serves at least 10<\/p>\n

400g choc, at least 55% cocoa solids
\n2 tbsp golden syrup
\n75g sugar
\n200g glace cherries
\n250g digestive biscuits
\n300g butter
\n2 tbsp kirsche or brandy (optional)<\/p>\n

\"\"<\/a><\/p>\n

Method<\/h1>\n

Put a couple of tablespoons of spirits into the cherries tub, give it a shake and leave it to soak overnight.<\/p>\n

Line a 900g loaf tin with two layers of parchment or clingfilm<\/p>\n

I used a mix of Bournville and hotel choc 70% dark for this. Scientifically break up the chocolate into chunks. I left it in its wrapper and smacked it a few times with a claw hammer. A rolling pin or hob nailed boot would also work. <\/p>\n

Loosely dice the butter so it melts quickly.<\/p>\n

\"\"<\/a><\/p>\n

Put the chocolate, sugar, syrup and butter into a pan and gently gently melt it together, stirring until it’s smooth. Do not let it get too hot. <\/p>\n

Whilst the hob is doing its thing, put the biscuits into a plastic bag and gently use your fingers to break them apart. You want chunks, not crumbs. <\/p>\n

Once it’s smooth, dump the cherries and biscuits into the chocolate mix. Stir it together thoroughly and pour it into the loaf tin, trying to not leave air gaps. <\/p>\n

\"\"<\/a>

Choc cherry fridge cake<\/p><\/div>\n

Leave it to cool to room temperature, then give it two hours in the fridge before turning out and slicing thinly with a sharp knife.<\/p>\n","protected":false},"excerpt":{"rendered":"

This is one of my favourite value cakes. It’s still slightly more effort than taking a Mr Kipling cake out of its wrapper and eating it, but not by much. I don’t want to imagine how many calories are in each slice but, well, butter’s nice and it’s nearly as quick to make as the […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-1006","post","type-post","status-publish","format-standard","hentry","category-food"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/davstott.me.uk\/index.php\/wp-json\/wp\/v2\/posts\/1006","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/davstott.me.uk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/davstott.me.uk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/davstott.me.uk\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/davstott.me.uk\/index.php\/wp-json\/wp\/v2\/comments?post=1006"}],"version-history":[{"count":3,"href":"https:\/\/davstott.me.uk\/index.php\/wp-json\/wp\/v2\/posts\/1006\/revisions"}],"predecessor-version":[{"id":1020,"href":"https:\/\/davstott.me.uk\/index.php\/wp-json\/wp\/v2\/posts\/1006\/revisions\/1020"}],"wp:attachment":[{"href":"https:\/\/davstott.me.uk\/index.php\/wp-json\/wp\/v2\/media?parent=1006"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/davstott.me.uk\/index.php\/wp-json\/wp\/v2\/categories?post=1006"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/davstott.me.uk\/index.php\/wp-json\/wp\/v2\/tags?post=1006"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}