No - Bake Cherry Chocolate Biscuit Cake

In the cookie aisle, I often see the packages of Le Petit Beurre butter _biscuits_ and wonder whether they are really cookies or biscuits. I still don't know but they make a great dessert that's not really a cake or candy or cookie or fudge exactly, something in between. Cooking time = chill time

• Ready In: 3 hrs 20 mins
• Serves: 12

Ingredients

• 10  ounces bittersweet chocolate or 10  ounces  semisweet chocolate, chopped
• 10  tablespoons unsalted butter
• 1⁄4 cup  whipping cream
• 2  tablespoons golden syrup or 2  tablespoons  mild light molasses
• 1 (7 1/2ounce) package  butter cookies, coarsely crumbled (Le Petit Beurre biscuits)
• 1  cup  chopped walnuts
• 1⁄3 cup raisins
• 1⁄3 cup dried tart cherry

Directions

1. Line 9 x 5 x 2-inch metal loaf pan with plastic wrap, leaving overhang on both ends.
2. Stir chocolate and butter in heavy large saucepan over low heat until melted and smooth.Remove from heat. Mix in cream and golden syrup. Stir in remaining ingredients.
3. Pour chocolate mixture into prepared pan. Smooth top. Cover with plastic wrap and refrigerate until set, at least 3 hours or overnight. (Cake can be prepared up to 3 days ahead. Keep refrigerated.).
4. Uncover pan. Place platter on pan. Invert cake onto platter. Peel off plastic wrap. Cut cake into slices and serve.
5. Nb - This is very rich and can be pretty crumbly when cutting. Keep cold for best results.