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Turkish delight and chocolate fridge cake recipe

Turkish delight & chocolate fridge cake

Preparation Time
15 minutes

Cooking Time
5 minutes

Ingredients (serves 12)
400g good-quality dark chocolate, coarsely chopped
250ml (1 cup) thickened cream
2 tbs Cointreau liqueur
1 x 250g pkt marie biscuits (Arnott’s brand), coarsely chopped
6 x 55g pkts Turkish delight (Fry’s brand), quartered
140g (1 cup) pistachio kernels
1 x 170g pkt craisins (Ocean Spray brand)
Icing sugar mixture, to dust
Double cream, to serve

Method
Line the base of a 20cm (base measurement) springform pan with non-stick baking paper. Place chocolate and cream in a saucepan over low heat. Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat. Stir in the Cointreau and set aside for 5 minutes to cool.
Combine the biscuit, Turkish delight, pistachios and craisins in a large bowl. Add the chocolate mixture and stir until well combined. Spoon into the prepared pan, pressing firmly to fit. Place in the fridge for 6 hours or until firm.
Dust the cake with icing sugar and cut into slices. Divide among serving plates and serve with cream.
Notes
Make this cake to the end of step 2 up to 2 days ahead. Store in an airtight container in the fridge.

Carry out step 3 just before serving.

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