Preparation

• 1
  Lightly grease a square cake tin, about 21cm square, and line with baking parchment.
• 2
  Break the chocolate into small pieces and place in a heatproof bowl over, but not touching, a saucepan of simmering water. Add the butter, also chopped into pieces, and the golden syrup. and stir until everything is melted and well combined.
• 3
  Remove from the heat and allow to cool slightly, then beat the egg in a small bowl before stirring into the mixture.
• 4
  Break up the biscuits, into small pieces but not crumbs, and stir into the mixture.
• 5
  Roughly chop the walnuts and almonds, pulse briefly in a food processor and add to the mixture. Cut 80g of cherries in half and gently stir them in, along with 2 teaspoons of the cherry syrup, until everything is well mixed.
• 6
  Spoon the mixture into the prepared tin and make sure that it is level. Cover and place in the fridge to chill for 4-5 hours, or overnight.
• 7
  Turn the fridge cake out onto a board and peel off the paper. Using a very sharp knife, cut into small squares. Keep chilled until you want to serve them.