150g digestive biscuits
100g pecans
100g pistachio nuts
10 glace cherries
2 ready made meringue nests, crumbled into small pieces
150g butter
1 tablespoon golden syrup
200g good quality chocolate
cocoa powder, for dusting

Break the biscuits into small pieces directly into a large bowl. Add the pecans, pistachio muts, cherries and bits of meringue. Put the rest of the
ingredients, except the cocoa powder, into a bowl and put over a pan of
simmering water on low heat to melt.

Mix the ingredients together and place in the container which acts as your mold. To help with turning out, line a 12 by 8-inch(30 by 20 centimetre) container with cling film, frist leaving plenty of extra film at the edges to fold over the top.

Leave in the refrigerator to firm up then trun out and cut into chunky slices. This cake be kept in an airtight container and actually improves after a couple of days.

Yield : 4 servings
Prep Time : 5 mins
Inactive Prep Time : 2 hours
Cook Time : 15 mins
Difficulty : Easy