Ingredients
- 300 gr. amaretti biscuits
- 150 ml sour cherries
- 200 gr. shelled pistachios
- 50 gr. desiccated coconut
- 400 gr. dark chocolate 70%
- 200 gr. unsalted butter
- 3 tablespoons golden syrup
- cocoa powder
Method
- Line a 1 litre loaf tin with clingfilm, leaving the clingfilm edges hanging over the sides of the tin.
- Break up the amaretti in a bowl and add the cherries, pistachios and coconut.
- In a separate heatproof bowl, break the chocolate into small pieces and cut the butter into chunks.
- Add the golden syrup and melt in the microwave for 3′, or until molten, giving the mixture a stir halfway through.
- Stir into the bowl of dry ingredients.
- Mix well and spoon into the lined tin, pushing the mixture down as much as you can.
- Fold the hanging clingfilm over the cake to cover, then refrigerate for 2 ½ – 3 hours, or until firm.
- When ready to serve, turn onto a board and dust with cocoa.
- Slice and serve.