I’m going to make this short and sweet.
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.
It is a glorified chocolate bar. And oh how it is glorious.
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.
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
- 55g plain chocolate, broken into pieces
- 25g unsalted butter
- 25g white chocolate, broken into pieces
- 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.
- 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.
- Transfer the mixture to the prepared tin. Leave to chill until firm. Turn the cake out onto a serving plate and remove clingfilm.
- 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.