Gluten-Free Wf Cook In The Fridge Chocolate Cake

[irish daveyboy]

Ingredients:

175g butter, cubed, plus extra to grease

200g gluten free glacé cherries, halved

2 Tbls Kirsch (Cherry Brandy)

350g bar gluten-free Dark Chocolate broken into pieces + some halved cherries

100g Lyles golden syrup

200g gluten-free digestive biscuits

Method:

Grease a 20cm loose-bottomed round tin and baseline with greaseproof paper.

Put the cherries into a bowl, add the Kirsch, then leave to soak.

Put the chocolate, the butter and golden syrup and halved cherries in a large microwave-proof bowl.

Cook on Medium (in a 900W oven) for 2 min, then stir and cook for a further 2 min until the chocolate has melted.

Alternatively, put the chocolate, butter and syrup into a bowl and melt over a pan of simmering water, making sure the bottom of the bowl doesn't touch the water.

Break biscuits into pieces not crumbs.

Add half the soaked cherries and all the biscuits to the chocolate mixture, then stir.

Spoon into the tin and level the surface.

Arrange remaining cherries around the edge of the cake.

Chill for at least 30 min before serving.

To serve, remove from the tin and peel off greaseproof paper.

Cover and store in the fridge