Choc-Chip Cherry Marshmallow Friday Cake

by Elaine Austin
(Nerja, Spain)

Makes about 24 cubes
300g dark chocolate (70% cocoa solids)
180g diced unsalted butter
1 ½ tbsp maple syrup
225g chocolate chip biscuits
1 x 200g packet mini coloured marshmallows
150g dried sour cherries or cranberries

Line the base of a 20cm square 4cm deep cake tin with baking paper.
Break the chocolate into pieces and gently melt with the butter and syrup in a large bowl set over a pan containing a little simmering water, stirring until smooth. Leave to cool to room temperature.
Break the biscuits into 1cm-2cm chunks.
Stir two thirds of the marshmallows into the chocolate mixture, followed by the sour cherries or cranberries and the broken biscuits, tossing until everything is coated in the chocolate mixture.
Spoon evenly into the lined tin – the top should look level but craggy. Scatter over the reserved marshmallows. Loosely cover with clingfilm and chill for 3-4 hours or overnight until set and completely firm.
Remove the clingfilm and run a knife around the edge, then remove from the tin and lift off the paper. Place the right way up of a board and cut into pieces the size and shape of your choice. Store in an airtight container in the fridge for up to a week.

This is perfect with after dinner coffee.
ENJOY !!!