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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

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.
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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