Refrigerator Cake

Method

1 Grease a 20cm (8in) loose-bottomed round tin and baseline with baking parchment. Put the cherries into a bowl, add the Kirsch, then leave to soak.

2 Put all the chocolate, the butter and golden syrup in a large
microwave-proof bowl. Cook on Medium (in a 900W oven) for 2min, then stir and cook for a further 2min until the chocolate has melted. Alternatively, put the chocolate, butter and syrup into a bowl and melt over a pan of simmering water, making sure the bottom of the bowl doesn't touch the water.

3 Put the biscuits into a food processor and whiz to crush roughly.
4 Add half the soaked cherries and all the biscuits to the chocolate mixture, then stir. Spoon into the tin and level the surface.

5 Arrange remaining cherries around the edge of the cake. Chill for at least 15min before serving. To serve, remove from the tin and peel off baking parchment. Cover and store for up to two weeks in the fridge.