Paul was very generous with the Lindt bunnies this Easter. So generous that we actually got a bit tired of eating delicious, smooth milk chocolate by itself.
And I had a day of dance workshops requiring a portable high-energy snack, so I delved in the cupboard for things that would be nice with chocolate. I came up with lovely unsweetened dried sour cherries, sweetened coconut flakes and shelled pistachios. I thought about adding some crumbled shortbread as well (tiffin/fridge cake things usually have some biscuit mixed in) but the only ones we had were Walkers shortbread Scottie dogs, and while I have no qualms about biting the head off a biscuit, I thought maybe melting down bunnies was enough animal carnage for one recipe.
It's incredibly easy, and adaptable, but this really was a very good combination.
Sour cherry, pistachio and coconut fridge cake (makes about 12 pieces)
200g milk chocolate (2 bunnies worth)
50g dried sour cherries
Gently melt your chocolate in a heatproof bowl over simmering water.
Line a loaf tin with baking parchment. Combine the cherries, coconut and pistachios and place in an even layer in the loaf tin.
When the chocolate is melted and smooth, pour it into the loaf tin and give everything a bit of a wiggle with a spatula to make sure the chocolate gets through to the bottom.
Set in the fridge for an hour or so.