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Chocolate fridge cake

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Chocolate fridge cake

Name: Chocolate fridge cake
Prep time: 20 min
Total time: 20 min
Yield: Makes 16 generous squares
Ingredients: 1 mugful mixed dried fruit (about 225g); ½ mugful brandy or juice (about 110ml); 300g dark chocolate (70% cocoa solids); ½ pack butter (about 125g, salted or unsalted), plus extra for the tin; 3 tbsp golden syrup; 13 digestive biscuits (about 200g); 100g pack toasted flaked almonds or roasted hazelnuts, chopped (see tip, below)

Orlando Murrin

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Makes 16 generous squares

Easy

Prep: 20 mins

plus at least 4 hrs to set

A star rating of 3.8 out of 5.8 ratingsRate

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Sophisticated and intensely chocolatey with a hit of juicy raisins and crunchy biscuit pieces, serve this decadent chocolate fridge cake as a teatime treat

Freezable

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Ingredients

Nutrition

Units:

MetricUS

1 mugful mixed dried fruit

(about 225g)
½ mugful brandy

or juice (about 110ml)
300g dark chocolate

(70% cocoa solids)
½ pack butter

(about 125g, salted or unsalted), plus extra for the tin
3 tbsp golden syrup
13 digestive biscuits

(about 200g)
100g pack toasted flaked almonds

or roasted hazelnuts, chopped (see tip, below)

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Nutrition: Per serving

kcal331
fat21g
saturates10g
carbs27g
sugars19g
fibre3g
protein4g
salt0.4g

Method

step 1

Put the dried fruit in a small bowl and pour in just enough brandy or juice to cover. Microwave for 2 mins until steaming, then set aside.
step 2

The non-messy way to chop chocolate is to smash it (still wrapped) onto your work surface, then unwrap it down to the foil and snap it (still in foil) into small bits using your fingers. Empty the chocolate into a microwaveable bowl. Add the butter and golden syrup, cover the bowl with cling film and microwave for 2 mins until melted. Set aside.
step 3

Meanwhile, line a 20cm square tin with baking parchment, using a little butter to stick it in place. (You can also use foil but it’s more fiddly to peel off later, or cling film if you don’t mind wrinkles on the underside of your cake.)
step 4

Take a third, large bowl. Use your fingers to break the biscuits into it. Stir in the nuts, soaked fruit and soaking liquid, then mix everything together. Pour the melted chocolate into the bowl with the biscuits, using a spatula or spoon to scrape out every last bit of chocolate. Mix together until everything is coated in chocolate.
step 5

Check the ingredients list to make sure everything is accounted for (it’s surprisingly easy to miss something in this recipe), then tip the chocolate mixture into the tin, pushing well into corners and flattening the top. Put in the fridge (no need to cover) for 4 hrs or overnight until set. To serve, remove from tin, peel away the parchment and cut into 16 squares (any crumbly bits that fall off make tasty samples for the cook). Will keep for up to 1 week in an airtight container in the fridge. Can be frozen for up to 1 month.

RECIPE TIPS

USE MILK CHOCOLATE

If you prefer a milder chocolate, use half dark, half milk chocolate.

STEEPING THE FRUIT

Switch the brandy for sherry, rum or whisky, your favourite liqueur or orange juice.

TRY OTHER DRIED FRUITS

Mixed fruit includes tangy little chunks of peel, which adds zing to the flavour. You can use other dried fruits if you prefer – chopped organic apricots work well.

TOAST THE NUTS

You can use nuts of your choice. If youʼre buying ready-toasted (or roasted) nuts, make sure they’re not salted. You can toast your own at 180C/160C fan/gas 4 for 10 minutes, then leave to cool before chopping.

EASIEST EVER FRIDGE CAKES

Get more fridge cake inspiration with our easiest ever guide.

Recipe from Good Food magazine, July 2017

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A star rating of 3.8 out of 5.8 ratings

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