Tiffin

Ingredients for 1 servings:

• 50 g butter
• 50 g raisins
• 2 tbsp brandy
• 120 g dark chocolate, broken into pieces
• 120 g milk chocolate, broken into pieces
• 2 tbsp sugar syrup
• 175 g biscuit(s) with chocolate pieces
• 50 g almond flakes, lightly roasted
• 25 g cherry(s), candied, chopped
• 100 g dark chocolate, broken into pieces
• 20 g butter

Instructions

Working time approx. 30 minutes; Rest time approx. 9 hours 30 minutes; Total time approx. 10 hours

the slightly different “fridge cake”

Grease a shallow, square baking pan with sides measuring 18cm and line the base with baking paper. Place the raisins and brandy in a bowl and let stand for 30 minutes. Gently heat the chocolate, butter, and syrup in a saucepan until the chocolate has melted. Stir the biscuits, almonds, cherries, raisins, and brandy into the chocolate mixture. Pour the batter into the pan and let cool. Cover and refrigerate for 1 hour. For the glaze, melt the chocolate and butter in a double boiler, stir until smooth, and then glaze the cake. Refrigerate for 8 hours, or overnight if desired. Cut into bars or squares to serve.