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Line 450 g loaf tin with baking paper. Set aside
Put the butter and chocolate into the top a double boil. Remove from the heat and
Leave to cool slightly.
Mix the cherries & walnuts together in a separate bowl.
Spoon one-third of chocolate mixture into the prepared tin, cover with a layer of biscuits and top with half the cherries and walnuts.
Make further layers, ending with the chocolate mixture.
Cover with clingfilm and chill for at least 12 hours.
When thoroughly chilled, turn the cake out on to a serving dish.
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