375 grams plain biscuits, finely ground (I use a gluten free shortbread but any plain biscuit will work)
150 grams melted butter
50 grams butter
½ cup golden syrup
½ cup caster sugar
100 grams dark chocolate, chopped
1 teaspoon vanilla extract
3 large eggs, (size 7) lightly beaten
¼ teaspoon sea salt
1 cup cream, softly whipped
400 grams cherries, halved and pitted
chopped pistachios or toasted almonds, optional
Grease a 32cm x 23cm slice tin and fully line with baking paper.
Preheat the oven to 160˚C fan bake. Put the biscuit crumbs and butter in a bowl and combine well. Tip into the tin and press firmly to an even layer. Chill or freeze until very firm.
Put the butter, golden syrup and sugar in a saucepan over a medium heat, stirring until the sugar has dissolved. Take off the heat and whisk in the chocolate and vanilla extract until smooth. Cool for 10 minutes. Whisk in the eggs and salt until the mixture is thick and shiny.
Pour over the chilled biscuit base. Bake for about 25 minutes or until the chocolate is just set. Cool then cover and refrigerate until well chilled. The slice can be made 3 days ahead and stored, covered in the refrigerator.
To serve: Remove from the tin and top with cream, cherries and nuts. Serves 10–12.