Chocolate smarty slice

Grease a round cake tin (18cm diameter, 4cm deep) then line with greaseproof paper. Place the shortbread biscuits into a zipper storage bag and crush them with a rolling pin. Make sure to keep a few larger chunks. Pour the butter, cocoa powder and syrup into a medium saucepan. Melt over medium heat while stirring from time to time. Take off the heat and mix in the biscuit crumbs and the pine nuts.

Pour into the tin, smoothing out the top. Leave in the refrigerator for at least 2 hours, or best overnight, to harden.

Tip the chocolate into a medium bowl and melt in a bain-marie.

Take the cake out of the tin then remove the wax paper. Place the cake on a serving dish. Spread the melted chocolate on top and sprinkle with the smarties. Set aside to harden then slice with a sharp knife.