Crafty's Jewelled Tiffin
Store in an airtight container in the fridge. I prefer to use chocolate that has 85% cocoa solids (due to my none sweet tooth). Make sure that the glass bowl does not touch the simmering water or the chocolate will be rendered inedible. This cake is not for freezing.
Method1 Lighly oil a swiss roll baking tin.
2 Cover the base of the baking tin with cling film.
3 Lightly oil the cling film.
4 Place a glass mixing bowl over a barely simmering saucepan of boiling water.
5 Place half of the chocolate, with all of the butter and syrup.
6 Stir the chocolate mixture as it melts.
7 Place the shortbread biscuits into a plastic bag.
8 Lay the bag flat and fold over the opening.
9 Using a wooden rolling pin, hit the bisicuits until they resemble fine breadcrumbs.
10 Add the fruit, coconut and biscuit crumbs.
11 Mix thoroughly with a spatula.
12 Scrape the mixture into the swiss roll tin.
13 Level the mixture with the spatula.
14 Place the baking tray in the fridge to chill for at least an hour.
15 Melt the remaining half of the chocolate using the previous method.
16 Spread the chocolate over the cake with a spatula.
17 Place the baking tray in the fridge and leave to almost set.
18 Mark the tiffin into equal sized squares.
19 When completely set cut into squares.
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