Chocolate Fridge Cake
Indulge in the deliciousness of this no-bake chocolate refrigerator cake, filled with the richness of milk and dark chocolate, complemented by the sweetness of golden syrup, dried apricots, and raisins. The satisfying crunch of pecans adds a delightful texture to this treat. Each bite is a harmonious blend of flavors and textures, making it the perfect dessert to enjoy with loved ones.
— Constant Cookbook
Ingredients
- 250g/8oz digestive biscuits
- 150g/5oz milk chocolate
- 150g/5oz dark chocolate
- 100g/3½oz unsalted butter
- 150g/5oz golden syrup
- 100g/3½oz dried apricots
- 75g/2½oz raisins
- 60g/2oz pecans
Instructions
- Use cling film to line a 20cm (8in) shallow, square-shaped tin. Leave extra cling film hanging over the sides.
- Bash the biscuits into pieces using a rolling pin. (Put them in a plastic bag first so they don't go everywhere!)
- Melt chocolate, butter and golden syrup in a heatproof bowl set over a pan of simmering water. Stir occasionally.
- Remove the bowl from the heat and stir in the broken biscuits, apricots, raisins and pecans (optional).
- Spoon the mixture into the tin. Level the surface by pressing it down with a potato masher.
- Leave to cool, then put the chocolate mixture in the fridge for 1-2 hours to set.
- Turn out the cake and peel off the cling film. Cut the cake into 12 squares and enjoy!
Cook Time
10M
Prep Time
PT30M
Yield
Makes 12 squares
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