Cherry & Almond Fridge Slice

Ingredient

75g caster sugar

450g plain chocolate broken into pieces

125g unsalted butter 

75 ground almonds

100g brazil nuts , chopped

75g no- soak dried apricots chopped

100g no-glace cherries chopped

75g candied peel , chopped

175g morning coffee or petit beurre biscuits

125g milk chocolate chopped

TO DECORATE

50g milk chocolate , broken into pieces

1- Dampen a 900g loaf tin and line base and sides of the tin with grease proof paper

2- Put the sugar in a saucepan with 150ml water and heat gently until all sugar has dissolved . Bring to the boil and boil for 1 minute . Remove from the heat and stir in the chocolate and butter. :Leave for several minutes , stirring frequently until the chocolate and butte have melted to make a smooth sauce 

3- Stir in the ground almonds , spread a thin layer of the chocolate into the base of the tin , Stir the nuts , cherries , apricots and pee into the remaining chocolate

4- Arrange a layer of biscuits over the chocolate in the base and spoon over a little of the chocolate mixture . scatter with some of the chopped milk chocolate and press another layer of biscuits over the mixture 

5- Spoon more chocolate mixture over the biscuits and scatter with more chopped milk chocolate . Add another layer of biscuits . Repeat the layering until finishing with the chocolate mixture . chilli for several hours until firm 

6- Invert the cake into a serving plate and peel away the paper . Melt the milk chocolate for decorating in a heat proof bowl over a sauce pan of gently simmering water , Transfer to a paper piping bag . Strip off the merest tip of the bag so the chocolate flows in a fine line . Using a scribbling action , pipe lines of chocolate back and forth over the cake to decorate . Leave to set , then serve thinly sliced