By Signe Johansen
Sometimes known as the rather prosaic ‘Refrigerator Cake’, this Tiffin ticks all the boxes: rich, dark chocolate, crunchy biscuits, nutty almonds and the mouth-puckering dried sour cherries.
Some days you just need chocolate. When you don’t want cake, or indeed a plain bar of the dark stuff, make this instead.
Line the base and sides of a 450 g loaf tin with cling film (if it doesn’t stick, greasing the base with a little oil will act as an adhesive).
Melt the chocolate in a heatproof bowl set over a small saucepan of simmering water, making sure that the bottom of the bowl doesn’t touch the wate