Ingredients

• 225g dark  chocolate
• 225g butter
• 2 eggs
•  castor sugar
• 225g Marie/tea biscuits
• 120g glace cherries (optional)

Method

1. Break chocolate into small pieces and melt in double-boiler with butter. Remove from heat.
2. Beat eggs and sugar and gradually add to the chocolate mixture.
3. Break biscuit into small “bite-size” pieces and blend into the chocolate pieces.
4. Add chopped cherries.
5. Pack into two used, clean tins and leave in the fridge for 3-4 hours.
6. Open the bottom of tin and push out the hardened chocolate mixture.
7. Join the two “logs” together.
8. Decorate with whipped cream and grated chocolate flakes.

Adapted from a recipe by Janet Roche