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    Very Orangey Chocolate Refrigerator Cake

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    Very Orangey Chocolate Refrigerator Cake

    Definitely for the grown-ups this one; tell the children to go away and eat apples. They wouldn't much like this version of chocolate refrigerator cake anyway, because it's loaded with alcohol and candied peel - which means we adults can claim it entirely as our own.

    • Vegetarian
    • Preparation time: 20 minutes, plus overnight soaking, and setting
    • Total time: 20 minutes, plus overnight soaking, and setting

    Makes: 16 squares


    • 120g raisins
    • 4 tbsp Grand Marnier or Cointreau
    • 150g orange-flavoured dark chocolate (such as Green & Black's Maya Gold), or plain dark chocolate
    • 120g unsalted butter, cubed
    • 100g hazelnuts, toasted, skinned and roughly chopped
    • 150g orange or lemon shortbread biscuits, roughly broken up
    • 60g chocolate-covered, candied orange peel, chopped


    1. Soak the raisins in the alcohol for as long as possible - at least an hour, or overnight for extra plump and drunken fruit. Meanwhile, line a 20cm-square cake tin with clingfilm.
    2. Break up the chocolate and put it into a bowl with the butter. Melt the two together over a pan of barely simmering water. Stir until smooth, then add the hazelnuts, raisins (drained if necessary), biscuits and candied peel.
    3. Scrape into the lined tin, smooth down and leave to set at room temperature; it should take an hour or so. Once set, you can decorate, if you like, with thin drizzles of melted white chocolate. Cut into 16 squares with a very sharp knife. Send any skulking children off to tidy their rooms. Eat as much as you can right away and store the rest in an airtight, hidden tin to share with other mature adults.

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