Denise Tollyfield 15 min. 3 hours minimum to chill min.

[Serves 4 -6]

You will need 1 x 18cm round flan dish, lined with baking parchment

100g dark chocolate

100g milk chocolate

80g unsalted butter, cubed

1 tblsp liquid glucose (or golden syrup)

2 tblsp double cream

80g Marie biscuits, broken roughly

25g raisins

25g dried apricots, chopped

25g pistachios, chopped

25g macadamia nuts


Toasted flaked almonds, chopped pistachios & cocoa powder to decorate

Pouring cream to serve


  1. Place the dark & milk chocolates into a heatproof bowl over a pan of gently simmering water.
  2. Add the butter, glucose syrup & Cream and then let it all gently melt together.
  3. When melted, remove from heat and leave to cool slightly.
  4. Stir in all of the other ingredients, apart from those for the garnish.
  5. Spoon into the prepared flan dish and smooth the top.
  6. Scatter over the flaked almonds & extra pistachios then refrigerate for a minimum

Of 3 hours or overnight if you wish.

  1. To serve, choose a cake stand or serving plate and turn out gently, removing the baking parchment.
  2. Lastly, dust liberally with cocoa and serve in thin slices with pouting cream.