Chocolate biscuit cake with sugared fruit

Enjoy a delectable treat with James Martin's seriously rich refrigerator chocolate cake served with dainty sugared fruit
By James Martin
Chocolate biscuit cake with sugared fruit
  • Rating:
  • Serves: 8
  • Cook Time: 2 minutes
  • Prep Time: 10 minutes plus 2 hrs chilling
  • Effort: easy



  • 125 g dark chocolate, broken into pieces
  • 1 tbsp golden syrup
  • 125 g butter
  • 125 g digestive biscuits, roughly crushed
  • 100 g ready-to-eat dried apricots, chopped
  • 100 g raisins
  • 100 g glacĂ© cherries
  • 60 g hazelnuts
  • sprigs mint, to decorate
  • icing sugar, to decorate

For the sugared fruit:

  • 12 cherries, with their stalks
  • 6 physalis, husks folded back
  • 125 g redcurrants
  • 125 g blackcurrants
  • 125 g strawberries
  • 125 g raspberries
  • egg whites, for coating
  • caster sugar, for coating

For the chocolate shards:

  • 300 g dark chocolate

Tips and Suggestions

This recipe contains raw eggs. Raw or lightly cooked eggs should not be served to young children, elderly people, invalids and pregnant women,because of the risk of salmonella poisoning.


1. First make the sugared fruit. Dip the cherries, Cape gooseberries, redcurrants, blackcurrants, strawberries and raspberries in the egg white, then coat in the caster sugar. Place on a tray or baking sheet lined with baking parchment and set aside to dry for 5 minutes.

2. To make the chocolate shards, melt the chocolate in a bowl set over a pan of simmering water. Spread the melted chocolate evenly over a tray lined with cling film and refrigerate for 1-2 hours, until set. Once set, break the chocolate into shard-like pieces.

3. Place the chocolate, golden syrup and butter in a bowl, either using a microwave or setting the bowl over a pan of simmering water. Stir to make sure all the ingredients are well-mixed.

4. Mix in the crushed digestives, apricots, raisins, glace cherries and hazelnuts, mixing well.

5. Line a 450g loaf tin with cling film, leaving enough to fold over the top.

6. Spoon the chocolate mixture into the lined cake tin, shaking the tin to level it off.

7. Fold over the cling film and refrigerate it for 1-2 hours, until set.

8. To serve, carefully peel off the cling film and cut the cake into thin slices.

9. Decorate each serving plate by piping a little whipped cream around the edges and adding chocolate shards. Place a slice of chocolate biscuit cake in the centre and decorate with sugared fruit, mint sprigs and icing sugar.

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