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Cherry Chocolate Crunch

ingredients

serves 8-10
100 g (4 oz) plain chocolate in small pieces
100 g (4 oz) butter
1 egg, lightly beaten
100 g (4 oz) digestive biscuit crumbs
50 g (2 oz) glace cherries, chopped
50 ml (2 fl oz) rum
30 g (2 tbsp) chopped nuts

method

1. Melt the chocolate with the butter in the top of a double boiler.

2. Off the heat, beat the egg.

3. Add the remaining ingredients and mix well so that the biscuit crumbs are well coated with chocolate.

4. Turn the chocolate mixture into a well greased 20 cm (8 in) cake tin and chill for at least 8 hours before serving.

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