Cherry, almond and dark chocolate tiffin

Name: Cherry, almond and dark chocolate tiffin
Yield: Cuts into 8–10 slices
Ingredients: handful of dried sour cherries (about 75 g); 1 egg; 6 digestive biscuits; handful of toasted flaked almonds; a sprinkle of fleur de sel or sea salt (optional); 4 shortbread fingers; a sprinkle of cocoa nibs (optional); a sprinkle of fleur de sel or sea salt (optional); 150 g dark chocolate (I use Green & Black’s 70% cocoa solids cooking chocolate), broken into pieces; 150 g dark chocolate (I use Green & Black’s 70% cocoa solids cooking chocolate), broken into pieces; 150 g dark chocolate (I use Green & Black’s 70% cocoa solids cooking chocolate), broken into pieces; 100 g unsalted butter, softened; 150 g dark chocolate (I use Green & Black’s 70% cocoa solids cooking chocolate), broken into pieces; 1 tsp vanilla extract; 2 tbsp golden syrup

Preparation info

Cuts into
8–10 slices

Difficulty
Medium

Appears in

Solo

By Signe Johansen

Published 2018

About

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.

Ingredients

150 g dark chocolate (I use Green & Black’s 70% cocoa solids cooking chocolate), broken into pieces
100

Snack
Breakfast
Vegetarian

Method

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