Iced Mud Pie

Ingredients

25g cocoa powder

2 pieces stem ginger , finely chopped

50g pecan nuts , roughly chopped 

25g natural peanuts , roughly chopped 

50g raisins

700ml pint double cream 

50g icing sugar

125g plain chocolate , grated

TO DECORATE 

175g plain chocolate , broken into pieces 

2 crunchie bars 

1 snickers bar

50g marshmallows ,roughly chopped

15g natural peanuts 

1- Put the cocoa powder into a jug gradually pour in 120ml boiling water stirring until it makes a smooth past . Leave the mixture to cool . Stir in the chopped stem ginger , pecan nuts , peanuts and the raisins 

2- whip the double cream in a separate bowl with the icing sugar until it is just beginning to thicken . stir the grated plain chocolate into the mixture

3- Add the mixed cream , icing sugar and chocolate to the cocoa mixture ad fold the ingredients together until they are combined . Turn into an 18cm spring release tin and level out the surface . Freeze for several hours until firm

4- Loosen the edges of the frozen cake by running a knife , dipped in hot water , around the edges . Invert the cake onto a flat , freezer proof serving plate and remove the base . Measure the circumference of the cake with some string , then return it to the freezer 

5- Cut a strip of non-stick baking parchment the exact length of the string and 9cm wide . Melt the broken chocolate in a pan of gently simmering water . Cut the chocolate bars and marshmallows into chunky pieces

6- Spread two thirds of the melted chocolate over the strip of greaseproof  paper so that it completely covers one long edge and both the ends . Along the remaining long edge , spread the chocolate with a paintbrush to give it a jagged finish 

7- when the chocolate strip has cooled down and set sufficiently to allow you to lift it without any of the chocolate running off the paper , carefully pick it up and wrap it around the frozen cake so that the long straight edge sits on the plate and the ends just meet

8- Scatter the chopped chocolate bars , marshmallows and nuts over the top of the cake and drizzle with the remaining melted chocolate . Put the cake in the fridge for about 15 minutes until the chocolate collar has set 

9- Gently peel away the paper from the cake and then return the cake to the freeze . Transfer to the fridge about 1 hour before serving