Walnut fudge cake

A delightfully decadent occasional treat packed with healthy walnuts, prunes and craisins.

Ingredients

1 ½ cups	Walnuts (Main)
200 g	Dark chocolate, coarsely chopped
250 ml	Cream, thickened
200 g	Biscuits, chocolate wheaten
1 cup	Pitted prunes, chopped
1 cup	Craisins

Topping

½ cup

Walnuts, roughly chopped

Directions

1. Spray a 26cm x 16cm shallow dish with oil and line with baking paper. (The oil helps the paper stick to the dish.)
2. Preheat the oven to 180C. Place the walnuts in a roasting pan. Bake for 8 minutes, stirring every 2 minutes. Cook, until lightly toasted. Cool then coarsely chop.
3. Place the chocolate and cream in a large microwave-proof bowl. Cook on 70% power for 2 minutes. Stir and continue to cook for 1-2 minutes until just beginning to melt. Remove and stir until the mixture is smooth. Cool.
4. Place the biscuits in a plastic bag. Pound with a rolling pin, until coarsely crushed. Add to the chocolate mixture together with the prunes, craisins and toasted walnuts.
5. Press evenly into the prepared dish. Press the topping walnuts over the fudge cake.
6. Refrigerate overnight until firm. Cut into squares or bars to serve.

Check out more of Jan's nut recipes

• Almond and macadamia nut dukkah
• Macadamia nut crumble
• Smoky almonds