Chocolate pistachio refrigerator cake Recipe Ingredients 150g butter, chopped 300g dark chocolate, roughly chopped 2 tablespoons golden syrup 1 tablespoon brandy (optional) 100g plain digestive biscuits 3/4 cup dry roasted hazelnuts, roughly chopped 3/4 cup pistachio kernels 5 dried figs, finely chopped 1/2 cup red glace cherries, halved Cocoa powder Method ant Procedure Step 1 Grease a 6cm-deep, 13cm x 23.5cm (base) loaf pan . Line base and sides with baking paper, extending paper 5cm over edge at both long sides. Step 2 Place butter, chocolate, syrup and brandy, if using, in a medium saucepan over low heat. Cook, stirring, for 10 minutes or until smooth and combined. Remove from heat. Step 3 Break biscuits into small pieces. Place in a large bowl. Add hazelnuts, pistachios, figs and cherries. Stir to combine. Stir in chocolate mixture. Spoon mixture into prepared pan, pressing down slightly to compress. Cover surface with baking paper. Cover pan. Refrigerate overnight or until set. Stand at room temperature for 10 to 15 minutes before slicing. Serve dusted with cocoa.
