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Uncooked Chocolate Cake

1 cup plus 2 tablespoons butter
1 tbsp sugar
1 tbsp light corn syrup
2 tablespoons cocoa, unsweetened
2 1/4 cups graham cracker crumbs, finely crushed
1 c ground almonds
2 teaspoons rum
3 squares semi-sweet chocolate

Beat the butter and sugar together until pale and fluffy. Place
the syrup in a saucepan and warm gently over a low heat. Remove
the pan from the heat and add the cocoa, biscuit (cracker) crumbs,
ground almonds and rum, leave to cool, then stir into the creamed
mixture. Press the mixture into a shallow greased foil tray (about
20 cm/8 inches square).

To freeze: wrap in freezer film, then overwrap in foil, seal, label
and freeze.

To thaw and serve: unwrap and thaw at room temperature for 2 to 3
hours. Melt the chocolate, pour evenly over the surface of the cake
and leave to set.

Cut into squares to serve.

Makes one 8 inch square cake

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