Age Restricted Content
- 250g butter
- 55g caster sugar
- 2 tbsp golden
- 2 tbsp milk
- 2 tbsp drinking chocolate
- 1 tbsp cocoa
- 500g packet of digestives – crushed or blitzed in food processor
- 75g chocolate cake crumbs
- Nip of rum or whisky
- 60g glace cherries
- 75g sultanas
- 250g dark chocolate
How to make Denise Van Outen's No-Bake Chocolate Truffle Fudge Cake
This is delicious and so easy as doesn't even need an oven. All the work is in the measuring. It’s also good as it stays fresh for a good few days in air tight tin.
Melt butter, sugar, milk and goldenover gentle heat in a large saucepan. Once the sugar has dissolved, add cocoa, drinking chocolate and half of the biscuits.
Mix well and then add all the remaining ingredients except for the chocolate. Press the mixture into a 20cm/8 in square tin.
Melt the dark chocolate over a pan of boiling water. Once done, spread it over the biscuit base and leave to set. This should make 30 small bars. Delicious!
Recipe given by Denise van Outen.