FRUITED RUM AND RAISIN BISCUIT CRUNCH CAKE

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Serves :

Preparation Time :

20 minutes

Cooking Time :

10 minutes

Preparation Method :

Closely line the base and sides of a sponge sandwich tin with clingfilm.
Melt the chocolate pieces in a large bowl, uncovered, on Defrost for 5 minutes or until very soft but still holding their original shape.
Cut the butter into large cubes and melt, uncovered, on Defrost for 3-5 minutes. Stir thoroughly into the melted chocolate with the eggs and vanilla essence.
Mix in all the remaining ingredients. When well combined, spread into the prepared tin and cover with foil or clingfilm.
Chill for at least a day, then lift out and carefully peel away the clingfilm.
Cut into wedges to serve. Keep refrigerated between servings as the cake softens at room temperature.