Makes 1 loaf
200g dark chocolate
1½ cups crumbled Christmas cake
150g glacé cherries
½ cup pistachio kernels, roughly chopped
1 Grease and line a bar pan 25cm x 7.5cm x 4.5cm deep with baking paper. Put chocolate and butter into a heat-proof bowl over a saucepan of simmering water. Take care that the base of the bowl does not touch the water. Stir occasionally, until melted and smooth. Remove from heat and cool slightly.
2 Add crumbled cake, cherries and pistachios. Stir until combined. Spoon into prepared pan and smooth top. Cover loosely with plastic wrap and refrigerate for 4 hours or until set. Remove from pan and cut into thin slices. Serve with coffee.