Makes 16 slices

Wicked chocolate slices recipe

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Takes 15 minutes to make, plus chilling

225g softened butter, plus extra for greasing
3 tbsp golden syrup
50g cocoa powder
300g digestive biscuits, coarsely crushed
400g dark chocolate (such as Bournville), broken into squares
4 tbsp multi-coloured sugar strands (optional)

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1. Grease and line a round 18cm springform cake tin.
2. Put the butter, golden syrup and cocoa into a large bowl. Microwave on high for 2 minutes until melted and stir until smooth (or melt it all in a pan over a low heat). Add the biscuits, stir well, and spread evenly into the lined tin.
3. Put the chocolate into a bowl, microwave on high for 2 minutes, or until melted, and stir until smooth. (Alternatively, put in a bowl and melt over a pan of just simmering water.) Pour the chocolate over the biscuit mixture and use a palette knife to smooth the surface. If you have children to please, sprinkle over the sugar strands. Chill for at least 2 hours, until set.
4. To take on a picnic, transport with an ice pack or in a cool box to keep it firm. Slice into wedges.

Nutritional info

Per serving: 352kcals, 23g fat (13.6g saturated), 3.1g protein, 35.3g carbs, 24.4g sugar, 0.6g salt

Chef's tip

This will keep covered in the fridge for up to a week, or freeze in an airtight box for up to a month.

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