Prep Time: 5mins
Setting Time: 2hours
150grams (5 ¼ ounces) Digestive Biscuits
100grams (3 ½ ounces) Pecans
100grams (3 ½ ounces) Pistachio Nuts
10 Glace Cherries
2 ready made Meringue nests (crumbled into small pieces)
150grams (5 ¼ ounces) Butter
1 tablespoon Golden Syrup
200grams (7 ounces) Chocolate (good quality)
Cocoa/Chocolate powder (for dusting)
Break biscuits into small pieces directly into a large mixing bowl. Add the nuts, cherries and bits of meringue. Put the rest of the ingredients (except for cocoa/choc powder) into another bowl and put over a pan of simmering water on low heat to melt.
Once melted mix the ingredients together and place in a container (which acts as a mold). To help with turning the cake out, line the container with cling film, leaving plenty of extra cling film at the edges to fold over the top.
Leave in the refrigerator to firm up the turn out and cut into desired slices and dust with either cocoa or chocolate powder.
This cake can be kept in an airtight container and improves after a couple of days.