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Methods
1
Line a cake tin 20x 2cm with deep sides with baking paper.
2
Put the chocolate, butter and syrup into a heatproof bowl. Stand the bowl over a pan of just simmering water and leave to melt, stirring occasionally until melted and smooth.
3
Meanwhile roughly chop the pears and crush the gingernuts into very coarse crumbs- need to keep some chunky bits for the texture.
4
Combine the pears, glace ginger and crushed biscuits into a bowl.
5
Pour the melted chocolate mixture over the combined biscuits and pear. Mix well.
6
Pour the mix into the prepared pan smoothing over the top. Leave to cool, then transfer to the refrigerator for several hours to allow it to set completely.
7
To serve remove the slice from the tin and with a hot knife cut into slices or pieces.
1
Line a cake tin 20x 2cm with deep sides with baking paper.
2
Put the chocolate, butter and syrup into a heatproof bowl. Stand the bowl over a pan of just simmering water and leave to melt, stirring occasionally until melted and smooth.
3
Meanwhile roughly chop the pears and crush the gingernuts into very coarse crumbs- need to keep some chunky bits for the texture.
4
Combine the pears, glace ginger and crushed biscuits into a bowl.
5
Pour the melted chocolate mixture over the combined biscuits and pear. Mix well.
6
Pour the mix into the prepared pan smoothing over the top. Leave to cool, then transfer to the refrigerator for several hours to allow it to set completely.
7
To serve remove the slice from the tin and with a hot knife cut into slices or pieces.
