Easter Chocolate Fridge Cake

A deliciously decadent and equally moreish Easter treat, perfect for using up any left over chocolate. 

Ingredients 

360g dark chocolate (70 %)
50g butter
150g digestive biscuits, broken up 
50g mixed nuts, roughly chopped
80g flame raisins 
100g mini eggs, crushed (plus a few extra, always) 

Grease a prepared tin (square 18 x 18 or round tin that I have used) 

Method
Break up the dark chocolate into a bowl and add the butter. Set over a pan of simmering water and allow to melt. Stir and set aside. Stir the digestives, mixed nuts and raisins into the melted chocolate. Pour into a prepared tin. Scatter over the crushed mini eggs. Allow to cool. Leave to set in the fridge until firm (ideally 2-3 hours) To eat, bring to room temperature and cut into pieces.

Cook’s note - If you prefer to use a mixture of 70% and 54% chocolate that works well or leftover Easter chocolate (if there is any) Change up the nuts and fruit too if you prefer apricots and hazelnuts, delicious together.