Chocolate Fridge Cake

I’m going to make this short and sweet.

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This “cake” is the easiest thing I have ever made, but by far one of the tastiest. It’s one of those delicious treats that are so more-ish and not too heavy you just find yourself going back for more (which is never a bad thing). This literally takes probably 10minutes to make, whack it in the fridge and in no time at all you a treat that you will find yourself licking your fingers to get another taste of.

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It is a glorified chocolate bar. And oh how it is glorious.

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The recipe is from “Easy Chocolate”, a £3.99 book from Marks & Spencer that is crammed full of chocolatey recipes.

(I left out all the nuts and hoo ha because really I am a chocolate purist – chocolate + digestive biscuits = sheer joy).

So if you’ve had a long day.. make this more minimum effort, maximum yummyness.

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Chocolate Fridge Cake

(from Easy Chocolate)

  • 2 tbsp dark rum or orange juice
  • 50g raisins
  • 85g unsalted butter
  • 3 tbsp golden syrup
  • 175g plain chocolate
  • 225g digestive biscuits, lightly crushed
  • 60g glace cherries, halved
  • 50g macadamia nuts, roughly chopped
  • grated rind of 1 orange

topping

  • 55g plain chocolate, broken into pieces
  • 25g unsalted butter
  • 25g white chocolate, broken into pieces
  1. Put the rum and raisins in a bowl and leave to soak for several hours, or preferably overnight. Line a 450g/1lb tin with clingfilm.
  2. Put the butter, golden syrup and chocolate in a saucepan and heat gently until the chocolate has melted. Remove from the heat and stir in the raisins, digestive biscuits, glace cherries, macadamia nuts and orange rinds.
  3. Transfer the mixture to the prepared tin. Leave to chill until firm. Turn the cake out onto a serving plate and remove clingfilm.
  4. To make the topping, put the plain chocolate and butter in a heatproof bowl set over a saucepan of gently simmering water and heat until melted. Stir until smooth, then spread over the top and sides of the cake. In a serparate nowl, melt the white chocolate and drizzle over the top of the cake. Leave to chill until the topping has set. Serve cut into thin slices.
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