No Bake Chocolate Cake

Cook Time 30 minutes plus refrigerating

Servings makes one 20 cm cake

Ingredients

200g 70% dark chocolate

200g milk chocolate

200ml cream

200g butter

80g pure icing sugar

Pinch of salt

80g pistachios

130g butter cookies (Petit Beurre)

100g malt cookies

To Finish

Little cocoa powder

Strawberries

Method

Melt the two chocolates together. Set aside to cool.

Whip the cream.

Cream the butter until light which would take around 2 minutes. Mix in the icing sugar. Gently fold in the cooled chocolate and then the whipped cream. Set aside a little of the mixture to cover the outside.

Break up cookies (but not too fine) and along with the pistachios, mix into the chocolate mixture.

Lightly oil the cake tin and line it with cling film.

Place the mixture into the cake tin and push down to avoid air pockets.

Cover and place in the fridge for 4 hours.

To serve, remove the cake from the cake tin and cover it with a little extra filling and lightly dust with cocoa. Allow to come up to temperature a little before serving.

Also delicious to serve topped with a few chopped strawberries.