This recipe for Chocolate Fridge Cake is so easy to make - it only needs the chocolate to be melted, everything else bashed up or stirred in, then you can pour it into a cake tray (with sides at least TWO inches or 5 cms high), or as I have done, spoon into small fancy bun cases, then place in the fridge to set. I have also frozen it, after first cutting the cake into bit-sized pieces.
- 300g Plain Hobnob biscuits - or Plain Digestive Biscuits
- 350g good dark cooking chocolate
- 150g unsalted butter
- 200g golden syrup
- 75g glace cherries - chopped up
- 100g dried cranberries
- 100g dried blueberries
- 100g mixed nuts (Flaked Almonds, Brazil nuts,Hazel nuts & Pistachio nuts are favourites)
- Brandy, Vanilla Extract, Pinch of Chilli, a tiny amount of Chocolate Coffee Beans, chopped up.
- Start off by melting the dark chocolate, butter and the golden syrup in a Simmerpot, or bring a half-filled pan of water to a simmer, put the ingredients in a heat-proof bowl and sit it in the pan, making sure the base doesn't touch the hot water. Let it melt slowly, but make sure you keep stirring and take it off as soon as it has all melted.
- If using a baking tray or cake tin to cool the cake in, line it with cling film, drawing the film over the edges. If using small bun cases, get these ready on a tray.
- Put the biscuits in a plastic bag and roll a rolling pin over them to crush them - not to dust, but into small pieces.
- Crush the nuts - I've found the best way to do this is with my 2-blade mezzaluna, using the hollowed out chopping bowl, then the nuts don't go dancing all over the kitchen top. Again, not to dust, but into small pieces. The pistachios look great in the cut cake.
- As soon as the chocolate etc has melted, take the bowl off the heat. Add the crushed biscuits, the crushed nuts, then tip in the dried cranberries and blueberries and the glace cherries. Mix all carefully together, trying not to crush the biscuits too much.
- If using the small bun cases, use a teaspoon and small knife and fill up the cases. If using the tray or cake tin, spoon the mixture in and level it off. Put into the fridge for a minimum of 3 hours.
- The tray bake can be tipped out of the tray, the cling film removed and the cake cut into squares. Maybe a faint scattering of icing sugar to look Christmassy?
- To freeze, cut into the squares, and freeze for up to 3 months. The cake in bun cases is the same.
- Enjoy - this rich cake mixture is extremely 'moorish', and is difficult to stop eating. Especially with an espresso, or a glass of Mulled Wine. You've been warned.
This Chocolate Fridge Cake recipe can be adapted and played around with to suit you. If you don't want to add the nuts, add more of the dried fruit and glace cherries. A nice addition for grown-ups is a splash of Brandy in the mix, or add some Vanilla Extract, chopped up Chocolate Coffee Beans or even a pinch of Chilli.