Arabella's chocolate fridge cake

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For 10-12 people. Can make in any size/shape of pan, we use an 8" round for birthday cakes.

175g dark chocolate (for the cake)
175g granulated sugar.
175g unsalted butter. (softened)
1.5 eggs (probably fine with just one)
175g digestive biscuits
175g rich tea biscuits
125g raisins (ideally soaked in congac)
½ teaspoon butter for greasing.

For the top
100g dark chocolate for coating (more for thicker, double if you want to coat the sides)
Decorations e.g. smarties, shards of different coloured chocolate

  1. Lightly grease a 6 inch by 2 ½ inch cake ring and place on a tray on a sheet of parchment paper. Put the raisins to soak, and melt the first chocolate.
  2. Break each of the biscuits into almond size pieces by hand and set aside. (use rolling pin and freezer bag to break up)
  3. Cream the butter and sugar in a bowl until the mixture starts to lighten.
  4. Let the chocolate cool, then add the chocolate to the butter mixture whilst constantly stirring.
  5. Beat in the egg to the mixture.
  6. Fold in the biscuit pieces & raisins until they are all coated with the chocolate mixture.
  7. Spoon the mixture into the prepared cake ring.
  8. Chill the cake in the refrigerator for at least three hours.
  9. Remove the cake from the refrigerator and let it stand while you melt the chocolate for the top. Turn it upside down if you want a flat top. 
  10. Pour the melted chocolate over the cake (and sides if you want)
  11. Allow the chocolate to set at room temperature (otherwise not glossy)
  12. Decorate

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