Ottolenghi's mint and pistachio chocolate fridge cake recipe

• servings: 24 servings

Ingredients

100g mint-flavoured dark chocolate, roughly chopped into 3cm pieces

200g dark chocolate (70% cocoa solids), roughly chopped into 3cm pieces

120g unsalted butter, cut into 2cm cubes

100g golden syrup

1/8 tsp salt

100g sultanas or raisins, soaked in 2 tbs rum for 30 minutes

170g digestive biscuits, roughly broken into 2cm pieces

100g pistachios, chopped

Directions

Line a 28 x 18cm baking tray or glass dish with parchment paper and set aside.

Put both chocolates, the butter, golden syrup and salt into a large heatproof bowl set over a saucepan of gently simmering water (taking care that the base of the bowl is not touching the surface of the water). Heat for 2-3 minutes, stirring often, until completely melted and combined.

Add the sultanas, rum, biscuits and three-quarters of the pistachios (try adding the larger bits here, leaving the more powdery bits to finish) to the chocolate. Using a spatula, combine everything together until the biscuits and nuts are completely coated in chocolate. Transfer to the prepared tray, smoothing the top with the spatula so that it’s flat and even, then sprinkle the remaining 25g pistachios on top. Set aside for 10 minutes to cool, then wrap tightly with plastic wrap. Refrigerate for 2-3 hours, until completely set.

Cut into bars – you should get 24. If not serving straight away, store them in an airtight container and serve fridge-cold.

Notes

Untested