ingredients
makes 20 slices
1/2 pound butter, plus extra to grease
12 ounce pack graham crackers
3 tbsp corn syrup
1/2 cup cocoa powder, sifted
14 ounce plain chocolate, in pieces, to serve
method
1. Grease a 10 x 6 1/2 inch shallow baking tin. Roughly crush the biscuits or break them into small pieces.
2. Put the butter, corn syrup and cocoa powder into a heavy-based pan over a low heat until melted. Take off the heat and stir until evenly combined.
3. Add the crushed biscuits and mix thoroughly until the pieces are well coated, crushing any larger pieces as you do so. Spoon into the prepared tin. Allow to cool, then cover and chill for 30 minutes.
4. Melt the chocolate in a heatproof bowl set over a pan of simmering water. Take off the heat, stir until smooth and leave to cool slightly.
5. Pour the melted chocolate over the biscuit base, then put the tin in the fridge for 30 minutes or until the topping has set.
6. Using a sharp knife, cut the refrigerator cake in half lengthways in the tin, then cut each section into 10 slices and remove with a palette knife
