An easy no bake cake or dessert from Waitrose.
Ingredients
- 180 g Belgian Dark Chocolate 72% cocoa
- 180 g Belgian Dark Chocoloate 54% cocoa
- 40 g unsalted butter cubed
- 9 Medjool dates pitted and chopped
- 75 g pistachio nut kernels
- 30 g pumpkin seeds
- 100 g Ginger Nuts broken into chunks
Servings:
Instructions
- Line an 18cm x 18cm square tin with baking parchment. Roughly chop both bars of chocolate and put in a heatproof bowl with the butter. Set the bowl over a pan of gently simmering water (ensuring the bottom of the bowl doesn’t touch the water).
- Stir occasionally until everything has melted. Take off the heat; stir until combined.
- Stir most of the dates, pistachios, pumpkin seeds and ginger nuts into the chocolate mixture, reserving a few to decorate the top. Add a good pinch of salt, then tip into the lined tin.
- Press down with the back of a spoon to smooth the surface. Scatter over the remaining dates, nuts, seeds and biscuit chunks.
- Leave at room temperature to set for 1 hour, then cover and chill until set firm. Take out of the fridge for 5 minutes before cutting into slices about 2cm thick and then in half to serve. Store any leftover cake in an airtight container in the fridge for 1 week.
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