No - Bake Cherry Chocolate Biscuit Cake

1. 1

   Line 9 x 5 x 2-inch metal loaf pan with plastic wrap, leaving overhang on both ends.

2. 2

   Stir chocolate and butter in heavy large saucepan over low heat until melted and smooth.Remove from heat. Mix in cream and golden syrup. Stir in remaining ingredients.

3. 3

   Pour chocolate mixture into prepared pan. Smooth top. Cover with plastic wrap and refrigerate until set, at least 3 hours or overnight. (Cake can be prepared up to 3 days ahead. Keep refrigerated.).

4. 4

   Uncover pan. Place platter on pan. Invert cake onto platter. Peel off plastic wrap. Cut cake into slices and serve.

5. 5

   Nb - This is very rich and can be pretty crumbly when cutting. Keep cold for best results.

* Per serving · 4 servings · Values may vary.

No additional tips available.