Chocolate fridge cake
- 400g milk chocolate (or plain chocolate), broken into pieces
- 100g unsalted butter
- 225g Madeira cake, crumbled
- 30g Asda Rice Snaps
- 50g Asda Glacé Cherries
- 4 digestive biscuits, broken
- 50g Asda Seedless Raisins
- 2 tbsp golden syrup
- Asda White Piping Icing
Line a 20cm baking tin with baking paper. Melt 275g chocolate in a bowl over a pan of simmering water or in the microwave on a low heat, stirring at regular intervals.
Melt the butter and add to the chocolate along with the crumbled Madeira. Mix in the rice snaps, glacé cherries, digestives, raisins and syrup, and mix well.
Pour into the baking tin and chill in the fridge for 2-3 hours or until set.
Remove the cake from the tin, peel away the baking paper and put on a plate or board.
Melt the remaining chocolate and spread over the top of the cake with the back of a spoon. Set aside for 30 minutes to set, then decorate with the piping icing. Cut into squares to serve.