ORANGE AND PISTACHIO CHOCOLATE FRIDGE CAKE

The original recipe, see below, was with mint chocolate, but even though I don't mind it, I can only eat a small amount. I thought I'd change the recipe, because in the cook book, the author says that in fact it is one of this recipes where you use whatever you have available in the pantry. This one turned up amazingly good. It is perfect to have next to a cuppa or just a little nibble after dinner.

INGREDIENTS

100g orange-flavoured dark chocolate, roughly chopped 
200g dark chocolate (70% cocoa solids) roughly chopped
120g unsalted butter, cut into 2cm cubes
100g golden syrup
1/8 tsp salt
50g currants 
50g dried cranberries
2 Tbsp Cointreau  
170g digestive biscuits
100g pistachios, chopped

METHOD:
Put the currants and the cranberries in a bowl with the Cointreau and soak for about 30 minutes.

Line a 28 x 18 cm baking tray or glass dish with parchment paper and set aside.

Chop the chocolate into 3cm pieces. Put the chocolates, the butter, golden syrup and salt into a large heatproof bowl set over a saucepan of gently simmering water (taking care that the base of the bowl is not touching the surface of the water). 

Heat for 2-3 minutes, stirring often, until completely melted and combined.

In a big bowl, put the biscuits, roughly broken into 2cm pieces, add the sultanas and the Cointreau, 3/4 of the pistachios (try adding the larger bits here, leaving the more powdery bits to finish), and the chocolate mixture.

Using a spatula, combine everything together until the biscuits and nuts completely coated in chocolate.

Transfer to the prepared tray, smoothing the top with the spatula so that it is flat and even, then sprinkle the remaining pistachios on top. Set aside for 10 minutes to cool, then wrap tightly with cling film. Refrigerate for 2-3 hours, until completely set.

Cut into bars - you should get 24. If not serving straight away, store them in an airtight container and serve fridge-cold.

Makes 24 bars.

Original recipe:
100g mint-flavoured dark chocolate (instead of the orange flavoured one)
100g sultanas or raisins soaked in 2 Tbsp rum for 30 minutes (instead of the currants and cranberries)