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Ingredients

400g dark chocolate, coarsely chopped
250ml (1 cup) thickened cream
2 tablespoons Cointreau liqueur
250g pkt Arnott's Marie biscuits, coarsely chopped
6 x 55g pkts Turkish delight, quartered
140g (1 cup) pistachio kernels
170g pkt craisins
Icing sugar mixture, to dust
Double cream, to serve

Method

Step 1 Line the base of a 20cm (base measurement) springform pan with non-stick baking paper. Place chocolate and cream in a saucepan over low heat. Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat. Stir in the Cointreau and set aside for 5 minutes to cool.
Step 2 Combine the biscuit, Turkish delight, pistachios and craisins in a large bowl. Add the chocolate mixture and stir until well combined. Spoon into the prepared pan, pressing firmly to fit. Place in the fridge for 6 hours or until firm.
Step 3 Dust the cake with icing sugar and cut into slices. Divide among serving plates and serve with cream.

Turkish delight & chocolate fridge cake

How to make Turkish delight & chocolate fridge cake

Ingredients

Method